The kids are in school and fall is in the air, at least in the early mornings. In fact, my husband and I spent a weekend in Provo, Utah recently, and as we walked out of the hotel each morning the cool mountain air greeted us. I was immediately transported back to my freshman year at BYU and walking to those early 8am classes that no one warned me not to take! I love a good autumn breeze in the morning and at night. It always makes me think of football games, picking apples, and baking yummy treats.
With thoughts and feelings of fall stuck in my head, I knew I needed to create something that would bring in those fall flavors. I know it may be a little too early for pumpkin baking, but what apples? I whipped open my book with all of my grandmother’s recipes and browsed it remembering seeing a few recipes with apples.
I landed on her “fresh apple cake” recipe. This recipe was given to her from her friend Frances Hoskins. My grandmother worked at the local community college and Frances worked as a secretary there. The crazy thing is this was way back in the 70s-80s.
I love using these recipes of my grandmother’s. I love that they are in her handwriting, but I have to admit there is some translating that comes along with using these recipes. Such as, what is Oleo? What is considered a 3qt pan? Is there something special about Crisco oil versus other oils? And why did they use so much margarine back in the day?
This recipe called for a TON of oil, so I decreased that and added applesauce instead. I thought it made sense, since this is an apple cake after all. There also wasn’t any cinnamon in the recipe. Apples and cinnamon just go together like peanut butter and jelly, so that was a no brainer. I also added a tablespoon of lemon juice on top of the diced apples. I love how lemon juice makes apples taste, so that was a must.
This is the perfect cake to ring in those cooler summer nights in hopes that the leaves will be changing colors soon. Don’t forget the brown sugar sauce – it just takes the whole entire cake over the top!
Cinnamon Apple Cake
- FOR THE CAKE
- 3/4 cup vegetable oil
- 3/4 cup applesauce
- 1 1/2 cup granulated sugar
- 1/2 brown sugar
- 3 large eggs
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 TBS freshly squeezed lemon juice
- 3 cups chopped apples, about 3-4 small apples
- 1 cup chopped pecans
- FOR THE SAUCE
- 1 cup brown sugar
- 1 stick butter
- 1/4 cup evaporated milk
- Peel and dice your apples. I prefer to use Honeycrisp apples because I love the flavor. Any apple would work here, even tart apples. Place diced apples in a bowl and squeeze 1 TBS of fresh lemon juice on top and toss until all are coated. Set the apples aside.
- In a medium sized mixing bowl, combine all of your wet ingredients and combine with a whisk.
- With a mixing spoon, fold in your flour, cinnamon, soda, and salt until all flour is incorporated. The batter will be thick.
- Stir in your apples and pecans and then pour into a greased and flour bundt pan.
- Bake at 300 degrees for 75-80 minutes. The cake should not jiggle but should bounce back slightly.
- When it comes out of the oven, begin making the brown sugar sauce. In a small saucepan combine the brown sugar, butter, and milk and boil for 2 1/2 minutes. Remove cake onto whatever serving platter or cake plate you are using. Then pour the sauce over the warm cake.