It’s that time of year. I affectionately call the beginning of November as the beginning of the baking Olympics. It’s the time where we gear up to set our Thanksgiving menus and plan our Christmas cookie baking & candy making lists. It’s truly the most wonderful time of the year for a baker!
I wanted to make something that celebrated fall that wasn’t pumpkin and I decided that an apple dessert was in order. I made a French apple cake last year and it was good. This time around I wanted to try a little more decadent cake. Though rich and decadent, it’s a very simple cake to pull together with very basic ingredients. In my humble opinion, these are the best desserts. Not fancy; almost rustic in nature. The brown sugar topping is very rich and almost candy like. You can definitely skip that part of the recipe or switch things up and add a light cream cheese frosting or light vanilla glaze if you’d like. I may do that the next time I make this cake. Whatever option you choose, the cake is fantastic and a great way to celebrate fall’s bounty. Happy Baking!
In a small pan, add the butter, sugar and milk and stir constantly until boiling. After it comes to a boil, let cook for another 3 minutes. Then pour onto the cake.
Pre-heat your oven to 350 degrees. Grease and flour a 9x 13 pan and set to the side.
In a large bowl add the oil, sugar, eggs and vanilla and beat well. In another bowl, sift together the flour, salt, baking soda, and cinnamon and add to the oil and sugar mixture. Beat well, then fold in the apples. Pour the mixture into the baking dish and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely and pour the brown sugar topping onto the cake. Let the cake rest for an hour after adding the brown sugar topping. Enjoy!