A few weeks ago, we took the boys to an orchard and picked some apples. By some, I mean a few half bushels. I think our total was around 70 pounds. I know! What in the world do you do with 70 pounds of apples? You make things like applesauce, apple pie, and you definitely make this cake. At least 3 times. Over the course of 2 weeks. And then your husband asks you when you are going to make it again. It's that good.
I flagged this recipe as soon as I saw it over on Pinch of Yum (go check it out!) since I was trying to find anything to do with all these apples. A delicious decision to have made. I topped it with a brown sugar icing, but the cake is so moist you don't need to add a thing. Butter and sugar are just my "things" so I went with it.
Oh, and if you can leave it alone until the day after you make it, it's even better. But that will probably take super powers. So go ahead and have a bite, while it's still warm.
Cinnamon Apple Cake with Brown Sugar Icing
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups brown sugar
1 cup buttermilk
1/3 cup oil (I used canola)
1 egg
2 apples, roughly chopped
Preheat oven to 350. In a medium size bowl, combine flour, baking soda, salt, and cinnamon. Mix thoroughly and set aside. Whisk together buttermilk, oil, egg and sugar in a separate bowl. Add liquid ingredients to the flour mixture and stir until just combined. Stir in apples. Pour batter into a greased 9 x 13 inch pan. Bake for 25-30 minutes. Cool until just warm before frosting.
Brown Sugar Icing
3 tablespoons unsalted butter
1/2 cup brown sugar
3 tablespoons milk
1 1/2 - 2 cups powdered sugar
Melt butter over medium low heat in a small saucepan. Add the brown sugar and whisk together. Cook for about 3 minutes, stirring frequently. Allow mixture to cool to room temperature and stir in milk. Beat in powdered sugar to desired consistency. Spread over slightly warm cake.
Cake adapted from Pinch of Yum
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