Thursday, October 01, 2009

Kennett Square Apple Cake

Um, this picture is awful. On top of not being a photographer, this was a spur of the minute photo towards the end of the last Bible study hosted at our home. I had been meaning to post this recipe, but by the time I remembered to take a picture of the cake, there was only one last lonely piece left. I'll try to post better picture when I make it again. I am in love with this cake. It is on my list of "Top 5 Things I love about Autumn".

Although I live in Colorado, I grew up in the Delaware Valley and this cake reminds me of home. The cooling days and the crisp nights, especially after Daylights Savings Time. I love to remember our gorgeous crabapple tree and the most extraordinary yellow mums you've ever seen lining the front of our house. Remember the night we went to that community meeting in that ancient Shaker Church to learn about the history of New Garden Township, Mom? So much fun. I thought for sure we'd see the headless horseman on the way home on those back roads. Ah, my beloved Landenberg.

Anyway, I digress. Back to the cake. You will be so happy that you've baked this cake. It will fill your home with the smell of comfort and warmth. Your kids will smell it's goodness from down the street and be so thankful that they live in your house. Your husband will take a bite, sigh and tell you that he loves you.

It's possible to make the cake without the caramel sauce but I wouldn't recommend it.

1.5 c vegetable oil
1.5 c sugar
1/2 c light brown sugar
3 eggs
3 c flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg (fresh, of course)
1/2 tsp salt
3.5- 4.5 c. apples, peeled cored and chopped
2 tsp vanilla
1 c. chopped walnuts (opt.)

Mix together oils and sugars well in a stand mixer. Add eggs one at a time, mixing well after each addition. Sift all dry ingredients into a bowl, then add to the sugar and egg mixture. Mix well, the batter will be very stiff. Fold in apples, vanilla, and walnuts (if you wish). Bake in a 325 degree oven for 1 hour and 45 minutes in a 10" tube pan.

Caramel Sauce
Combine 6 Tbsp butter, 6 Tbsp brown sugar, 6 Tbsp white sugar, 6 Tbsp heavy cream, and 1/2 tsp vanilla in a saucepan. Bring to a boil and stir constantly. Boil 2 minutes. Allow to cool and pour over cake, or slice the cake and pour over the individual slices.

Savor the gorgeous autumn.


Brian, Tracy, Rachel, Kyle, Elise, and Daniel said...

I remember that lone piece of cake and had a hard time leaving it there! You are right, Mandie, that was honestly one of the most delicious cakes I've ever had. Thank you so much for posting your recipe... I'm definitely going to make it. Did your cake have walnuts? I don't remember for sure, but I want to make it just like you did. And "way to go" on the 14 quarts of applesauce! I may skip apple butter altogether, also. Thanks, also, for the laugh over the "headless-horseman" visual! That's great!

Shaunna said...

I tried the cake...LOVE IT!!!! Yummy!!! I will be keeping this one in my recipe collection for sure!! Thanks for all the great recipes!

Anonymous said...


Hi from Grandma Iris' computer!

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