Apple Cake


On Friday j’s class went on a field trip to Apple Hill Orchard in Morganton, NC. It is a great place and the kids love it! Part of the fun is that you get to bring home a bag of apples. I adapted a recipe that I found in Pull Up a Chair  from the Lenoir Service League. You can make this cake in a Bundt pan (my fav way) or in a muffin tin. You also can frost these or not. They are wonderful both ways. Obviously more like a cupcake if they have frosting and a muffin without.

Apple Hill Orchard Country Store

How cute is the General Store? They have TO DIE FOR Apple Muffins that remind me a lot of this recipe. They sprinkle the top with brown sugar!! YUM and they also make Fantab Apple Cider Delish!

Fresh Apple Cake

1c vegetable oil

2 c sugar

2 t vanilla

juice from 1 lemon

3 c flour

11/2 t baking soda

1/2 t salt

3 c chopped apples

cream oil, sugar, vanilla, and lemon juice with mixer. Add eggs, combine well after each egg.  Mix dry ingredients and slowly add to egg mixture. Stir in apples and pour into a greased bundt pan or into cupcake liners. Bake at 325 for 1 1/2 hours.

Carmel Frosting

1/2 stick butter

1/2 c brown sugar

1/8 c evaporated milk

1 c powdered sugar

Melt butter, add sugarand bring to a slow boil over low heat for 2 mins, stir constantly. Add milk, stir, bring back to boil. Remove from heat. Cool. Stir in powdered sugar. Drizzle over cake. ENJOY!

xoxo, Mama Bird

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