FRESH APPLE CAKE

The calendar says it is Fall but the weather has a different idea. Still battling hurricanes down here on the Gulf Coast and Fall seems far away yet.  But apples are now showing up in the grocery stores and time to make apple things.  Made this for Sunday Dinner and even though the temperature said 90 plus degrees with high humidity, just for a minute we could dream of cooler temperatures soon.

FRESH APPLE CAKE

CAKE:

1 cup vegetable oil

2 cups granulated sugar

3 eggs

3 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon or apple pie spice

3 cups chopped apples

1 cup chopped pecans (optional)

FROSTING:

1 stick butter

1 cup brown sugar, packed

1/4 cup cream or milk

1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Spray 9 x 13 pan with Bakers Joy.  Combine oil, sugar, and eggs.  Mix well.  Stir in flour and baking soda. Add vanilla and apples and pecans if using.  Spread in prepared pan.  Bake for 50 minutes or till done.  Cool for 2 hours then prepare frosting.

For the frosting:

Place all ingredients in small saucepan.  Bring to a boil.  Boil for 2 minutes.  Set pan in a bowl filled with ice water.  Beat icing until spreading consistency.  Spread over top of cake.  Sprinkle chopped pecans if desired.

TRIPLE THREAT PEANUT BUTTER CAKE

Sunday dinner recently with the kids and wanted to make something new for dessert.  I found this recipe on Facebook videos (The Farm Stand).  The original recipe called for a large sheet pan which would have been too much so I decided to half the recipe.  Unfortunately I chose the wrong size pan and these came out very thin.  The full recipe is below and if you half it, be sure and use the appropriate pan.  They were gobbled up though, so it did not cause any issues, just a learning experience.

TRIPLE THREAT PEANUT BUTTER CAKE

2 cups flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 stick butter

1/2 cup creamy or crunchy peanut butter

1/3 cup vegetable oil

1 cup cold coffee

2 eggs beaten

1/2 cup half and half

1 teaspoon vanilla

FROSTING

1/2 cup butter

1/2 cup peanut butter

6 Tablespoons milk

1 teaspoon vanilla

3 cups powdered sugar

1/3 cup crushed peanuts.

Preheat oven to 350 degrees.  Spray a 12 x 17 inch sheet pan. (use a 9 x 13 pan if making half - NOT a 10 x 15)

In a large bowl, add the flour, sugar, soda and salt.  Combine well.  In a saucepan, melt butter and peanut butter.  Blend in oil till smooth.  Add to dry ingredients along with coffee, eggs, half and half and vanilla.  Combine all ingredients until smooth.  Pour into prepared pan.  Bake at 350 degrees for 20 minutes.  Remove and prepare frosting.

For the frosting, melt the butter and peanut butter in a saucepan. Bring to a boil. Remove from heat and add milk and vanilla.  Pour over powdered sugar and beat until smooth.  If too thick, add more milk to thin out.  Spread over cake.  Sprinkle with crushed peanuts.