While the rest of the universe is seeking out pumpkin spice everything, allow me to offer a warm slice of Dutch Apple Cake for your consideration as a truly autumnal treat.
Warmed in the ‘wave just before serving with a smidge of whipped cream and some caramel syrup, it is hard to beat, and pretty darned simple to toss together, so, bonus! I came across the recipe in a faceplace group called… of course… Recipe Clippings, which features found, older recipes, and believe that it is a keeper.
•1 cup vegetable oil
•2 cups sugar
•1 tsp vanilla
•2 cups flour
•1 tsp baking soda
•1 tsp cinnamon
•1 tsp allspice
•1/2 tsp salt
•4 cups apple slices
•1 cup chopped nuts (optional)
•1-1/2 tsp butter, softened
•3 oz cream cheese, softened
•3/4 cup confectioners’ sugar
•1 tsp vanilla
Heat your oven to 350º and apply cooking spray to a 13×9 inch baking dish.
Note: do not try and swap out another cake pan (like a bundt) for this recipe; the batter is wicked thick and sticky, and, even baked, you are gonna get a kindofan ooey-gooey cake that will need to be kept in the pan.
The original recipe said to beat the eggs and the veggie oil until frothy. Well, I tried that with my stand mixer on high for several minutes, and I never came close to “frothy,” so don’t stress about that bit, just beat them well, and then stir in the sugar and vanilla.
Whisk the baking soda, cinnamon, allspice, and salt into the flour in a small bowl, then stir into the egg mixture until well mixed.
Fold in the apple slices and nuts, if your are using them, into the batter – it will be thick and sticky – and transfer to the prepared 13×9 baking dish.
Bake for one hour.
While the cake is baking, whip the butter, cream cheese, and vanilla together, and then add the confectioners’ sugar and stir until nicely blended and creamy.
Spread this glaze over the cake immediately after you pull the cake from the oven.
And there you have it… a nicely spiced, not too, too fussy to make taste of fall.