Fall is here, and apples are abundant.   Why not make a Fresh Apple Cake?

This Fresh Apple Cake recipe came from my friend Mrs. Ralph- as in Ralph Lauren (She has his style and flair! – And she is also an excellent cook.).  The cake is easy breezy and so delicious.  When Mrs. Ralph first gave me the recipe, we were planning Erin’s (BB’s daughter) wedding shower.  The cake was a big hit at the shower, and it has been one of my go to recipes ever since.

While Ever-Lovin’ was still working, I would make this Apple Cake as Christmas gifts for his group at work.  Around the first of December, it was not unusual for the group (and even people outside his group) to begin asking if they were going to get a cake again that year.  (Some brave souls even ask me to make them a cake on demand during the year.)  To be honest, we cannot remember how many cakes we would make each year ( It was over twenty).  One recipe makes a large bundt cake, and we would use medium sized bundt pans so that we could get two cakes from each recipe.  Adding a topping of caramel sauce puts this cake over the top.

This is a mix by hand cake.

Peel, core, and chop the apples.  Any apples will do, but I like to use baking apples.  To make it easy, use a food processor to chop the apples and pecans.

Combine cooking oil and sugar.

Sir in eggs and vanilla.

Next add the flour, baking soda, cinnamon, and salt.  Can you find the mistake in this picture?  (Okay, I will tell you.)  You cannot use the whisk to mix in the dry ingredients.  Dorky me took the picture before I started mixing with a wooden spoon – I love my trusty vintage (because some of them are as old as our marriage) wooden spoons.

Throw (not really) in the chopped apples and pecans.  Mix to combine.

That is it.  Look at the delicious chunks of apples and pecans.  It already smells divine, but just wait until it is in the oven.

I used three of these small (about 3 cups) bundt pans sprayed with baking spray and dusted with sugar.

Bake in a 350 degree oven for about 35-40 minutes (for the small cakes) until a wooden pick inserted into the center of the cakes comes out clean.  For the large bunt cake, bake for 1 hour.

Be still my heart.  These are so purty, and the smell is beyond wonderful.  Just wait until you take a bite of one of these beauties.  Yummy!  You will be so proud.

Add a little caramel sauce over the warm cake, and you will be happy (but this cake is also delicious plain).  You can even eat it for breakfast.  You have my permission.

As for the other two little cakes, they are in the freezer just waiting for friends to visit.

Blessings to you and yours,

FYI: I have three sizes of bundt cake pans, and I have made the Fresh Apple Cake in all three sizes.  Just adjust the cooking time.  The dirty small ones in the back are the ones used on this day.  Come to think of it, I bet you could use this batter to make muffins.