Recently, I was craving a piece of apple chip cake so I decided to use up some over their prime apples and make it. I loved when my mom would make this as a fall dessert.
My mom always made this cake in a 13 x 9 pan and generously added in the chopped pecans. However, this time I cut the recipe in half, used a 9 inch round cake pan, and omitted the pecans (didn’t have any…).
I’m sure although she never told me, my mom most likely used Missouri Jonathon apples in her cake. As an adult, I’m not a fan of those so seldom buy them. The apples getting a bit mushy in our bowl were golden delicious so that’s what I used. I do think the cake would work with any type of apple you prefer.
Bake at 325 degrees for 1 hour. Know your oven and adjust the time accordingly. I checked mine after 30 minutes and found it done.
Recipe: Apple Chip Cake
2 Cups sugar
1/4 lb oleo
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
4 cups diced raw apples
1 cup chopped pecans (or 1/2 cup black walnuts) (optional)
Cream together butter and sugar. Add in eggs and the rest of the dry ingredients. Stir in chopped apples and nuts, if desired. Spread mixture in buttered 13 x 9 pan.
Bake at 325 degrees for 1 hour.
Serve warm with topping.
Can also make 3 layers, frost with powdered sugar glaze or dust with powdered sugar.
My notes: I used butter instead of oleo and 1/2 the amount of apples. My mom never frosted this cake or dusted it with powdered sugar. I remember her serving it plain with Cool Whip as a topping.
Do you have a favorite fall dessert?