Mom’s Apple Cake (corrected)

This cake is a really good cake. It’s one of the very few food items that my mom was making in the 70s that really holds up well. It’s moist and has a lovely flavor, but it’s very crumbly and is supposed to be served out of the pan. I’ve corrected this. With the use of parchment paper, its easy to the the cake out of the pan in one motion.

Mom’s Apple Cake (corrected)

2 c sugar
1/2 c oil
2 eggs
2 t cinnamon
4 c diced, peeled apples
2 c self rising flour
2 t baking soda
1 t vanilla
pinch salt
1 c chopped pecans

2 1/2 c powdered sugar
8 oz cream cheese, softened
3 T butter, softened
1 t vanilla
pinch salt

In mixer combine sugar, oil, eggs and cinnamon. Gradually add sifted flour and soda. Batter will be hard at low speed add in apples and vanilla fold in pecans. Grease 9 x 13 line with parchment paper so that it goes across the width of the pan and extra hangs over the edges. Spray paper with pam. Bake in 350°f for 45 min. When cake is done let sit in the pan for 5 minutes then pull on the parchment paper to lift it out of the pan. Let sit on cooling rack until cooled.

Mix all icing ingredients together in electric mixer. When cake has cooled, place serving plate inverted on the cake. Flip cake onto pan and remove parchment paper. Spread icing on top of cake, sprinkle pecans on top (if desired) and serve.


3 thoughts on “Mom’s Apple Cake (corrected)

  1. The internet says that you add 1 1/2 t of baking powder and 1/2 t of salt for every cup of flour to substitute self rising flour.

    So, for this recipe it would be 3t baking powder and 1t salt.

    Have fun, it’s a really good cake!

  2. Pingback: Mistaken Apple Pancakes with Praline Pecan Sauce « To be Mrs. Marv…

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