Fruity and moist apple cake studded with nuts and topped with a decadent sauce. This is the only apple cake recipe you could ever want.
Every year my mom heads up to the local orchard (often more than once) and brings home bags and bags of apples. When I was in college she would send bags of them bigger than my dorm room fridge back to school with me.
One of the advantages to being friends with me while I was in college (aside from the fact that I was a nerd and probably knew the answers to the homework) was the many baked goods that Momma would also send back with me.
(I probably would have had better luck with dating in school if the boys had realized that dating me would mean a huge influx of baked goods for them…)
People, this apple cake is legendary among my friends. It is the one thing that they repeatedly request when they get the chance. I don’t think I have ever seen it last more than a day and a half.
Now, while this cake is amazing by itself, what really takes it to that next level – to truly over-the-top, unbelievably good – is the sauce that goes with it.
This cake is a bit unusual in its construction, and at some point you are going to be convinced that you’ve messed up and your batter is too thick and oh no, life is over.
It’s not! You’re on the right track! This batter is just weirdly thick. The moisture from the apples is what ultimately gives it the liquid it needs to go from dense and weird to moist and delicious. Well, that and the dessert sauce.
- 4 cups peeled, sliced apples
- 2 cups sugar
- 2 cups flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla
- 1 cup chopped pecans
- 1¼ cups sugar
- ½ cup + 1 tablespoon unsalted butter
- 5-ounce can evaporated milk
- 1¼ teaspoons vanilla
- Preheat oven to 350 degrees.
- In a large bowl, stir together apples and sugar. Add the flour, baking soda and salt; stir well.
- In a separate bowl, beat eggs, oil, and vanilla. Stir the egg mixture into the apple mixture, blending until thoroughly moistened. Batter will be very thick! Stir in pecans.
- Press batter into a greased 13x9-inch pan. Bake 50 minutes or until cake springs back when lightly pressed.
- To make the sauce: Place ingredients in a saucepan and stir. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Allow to cool slightly before serving warm with the cake.