SF Bay Area
Food and drink that has us seeing gold
I'm originally from Washington State, where Apple cakes have a strong tradition. This treasured recipe originated with my Great-Grandmother, and with a few small tweaks, it's been veganized!
This moist, spicy cake is a fall tradition in our house, and a frequent birthday cake request from my oldest daughter. The salted caramel frosting is a particularly irresistible touch.
As a child, this was a cake that reappeared at countless family occasions, particularly in the fall when apples were abundant. It's interesting to see how much apples have changed over the years. The original recipe, composed in the 1930s, called for 6 apples. Thankfully my great grandmother noted that this was supposed to equal 3 cups of diced apples. Today, 3 apples easily equals three cups, meaning that apples have doubled in size over the years! (If you use apples from your own garden, you may find that you still need closer to six).
Please note: if you'd like to reduce the fat in the cake, the vegan butter can be replaced with mashed bananas or applesauce.
Oven 350° Fahrenheit
Cream together by hand or in a stand mixer:
In a separate bowl, sift together:
Add dry ingredients to wet ingredients and fold in:
Pour mixture into 9"x11" baking pan
Bake at 350° Fahrenheit for 30 minutes. Allow to cool before icing.
This cake will appear a bit dry when removed from the oven, but becomes incredibly moist after frosting.
In a small saucepan, combine over medium low heat:
Mix in saucepan and heat lightly to just melt butter. Continue stirring until sugar dissolves.
Remove from heat.
Slowly add in:
Add enough powdered sugar to make the consistency of the icing appropriate for spreading. Frost cooled cake as soon as the icing is finished.