I love apple desserts; apple pie, apple crisp, apple cobbler, baked apples, and apple cake. The weather has been turning more fall like and this seemed like the perfect thing to bake. It has been awhile since I have baked with nutmeg because it just seems to go along with fall and winter. When I was little we used to go to Apple Hill in northern California and buy apples and apple sweets and celebrate the fall season. The smell of this apple cake brought back all of those memories and now I am anxiously awaiting for when fall will begin and we get to wear sweaters, jackets, and jeans...what am I talking about? You don't need a sweater in Bakersfield until January.
I don't really know if this is really a cake or more like an apple brownie. The top of it forms a crisp crust and the inside is very moist from all of the apples. The batter is super thick, but as it bakes the juices from the apples are released and creates this incredibly moist cake. It is great served with ice cream and topped with a little homemade caramel sauce.Apple Cake
2 c sugar
1/2 c oil (I used canola)
4 medium apples, peeled and diced (Granny Smith are best)
2 c flour
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp soda
Preheat oven to 350F.
Combine the sugar, oil, and egg. Beat until well incorporated. Add the diced apples.
In a medium bowl mis the flour, salt, cinnamon, nutmeg, and soda. Add to the apple mixture.
Pour into a greased 9x13 pan and bake for 1 hour. Cool before slicing.