Fat Kid Friday: Fresh Apple Cake

First, let me apologize for the fact that thus far, all my Fat Kid posts are about baked goods. I'm a baker - I am confident in my ability to make entrees, or whole meals, even - but I adore baking and creating desserts. So, for those of you lacking a sweet tooth, I'm sorry (but for those of you, like J, who can't get enough sugar, you're welcome).

Now, even if you aren't sweet savvy, this is a dessert worth a second look. I've been making this cake (and one other version of it) since I was a tween. My mom wrote the recipe for a church cookbook when I was a little kid and, for some reason, I gave it a try once. And according to my dad, this is my signature dish.

There's a local orchard whose opening we all count down to in the summer. They have great apples, the most phenomenal cider and cider slushies, apple donuts and fritters, and their infamous apple cakes. These apple cakes are beautiful and pretty good; and they better be, because they sell for upwards of $15. However, I've been making and selling these to family friends for years and they all say they're better than The Orchard's.

Fresh Apple Cake - prior to glazing

This cake is richly sweet from the apples, coconut, sugar and sauce. But unlike a more traditional layer cake, with creamy icing that coats the inside of your mouth, this is a sweetness more like a hyped-up fruit-and-nut bread. And technically, if you left off the glaze, it would be very bread-like, but who wants that? Since the glaze is made with brown sugar, it's not cloyingly sweet, but the molasses makes this more of a rich, caramel flavor instead of overpowering sweetness.

With coconut, three whole apples and a cup of pecans, the cake is full of chunks with different textures and flavors; which I love. You can use any number of apples, and if you're blessed enough to live in Western North Carolina in the fall, you have a long list of options. I think honeycrisp apples are pure perfection - best for juice, applesauce, baking, caramel or eating plain - and they are the most shelf-stable (kept in a cool place either a fridge or a cellar, a honeycrisp apple will keep for months). But you can use any firm type, without mealy flesh. If honeycrisp aren't available, I use granny smith apples. They are economical, readily available and flavorful.

Glazed & glossy

As we ease through the hot summer season toward fall, this cake is perfect for any gathering or meal (who needs a special occasion for cake?). It's delicious, inexpensive and easy-to-make - three of the best, and most important qualities for any dish!

Fresh Apple Cake 

Ingredients:
1 1/2 c. vegetable oil
2 c. white sugar
3 eggs
1 1/2 t. vanilla
3 c. self rising flour
1 t. cinnamon
1 c. shredded coconut (optional)
1 c. chopped pecans
3 c. raw apples peeled, chopped
1 stick butter
1 c. evaporated milk
1 c. brown sugar
1 t. vanilla

Method:

Preheat oven to 350.

Mix oil, sugar, eggs and vanilla in large bowl or stand mixer. Add sifted flour and cinnamon slowly; mix until well combined and scraping the bowl occasionally. Add pecans, apples and coconut, if desired. Spread into a greased and floured deep, large rectangular baking pan (at least a DEEP 9x13"). Bake until a toothpick entered into the center comes out clean, at least 30 minutes. If top browns but middle is still not done, cover with tin foil to not overly brown the top.

Melt better, and add milk, brown sugar and vanilla to a small pot and bring to a quick boil. Pour over cake while still hot. Allow to cool to warm, not hot before serving. Letting it cool allows the glaze to soak into the cake some. It's great served warm, room temperature or cold from the fridge.