Fresh Apple Cake W/Sauce
Description
This Fresh Apple Cake is a classic comfort food that brings the warmth of autumn to your table year-round. Loaded with chunks of fresh, peeled apples and aromatic spices like cinnamon and nutmeg, this cake is incredibly moist and tender. The addition of optional raisins and nuts adds delightful texture and bursts of flavor in every bite. Paired with a luscious, homemade vanilla sauce made from butter, sugar, and evaporated milk, it transforms a simple bake into an indulgent treat. Perfect for family dinners, potlucks, or a cozy weekend afternoon tea, this recipe is straightforward to make with pantry staples. Whether served warm or cold, the combination of the spiced cake and the silky sauce creates a harmonious balance of sweetness and spice that satisfies any sweet tooth.Ingredients
Directions
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Preheat oven to 350 degrees Fahrenheit (177&# 194;°C).
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Grease two 8 or 9-inch cake pans, or one large baking pan.
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Place chopped apples in a large bowl and toss with sugar; let stand for 10 minutes.
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Add melted butter and eggs to the apple mixture and beat with a wooden spoon until combined.
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Sift together the self-rising flour, cinnamon, and nutmeg, then fold into the wet mixture.
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Stir in nuts, raisins, and vanilla extract.
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Pour batter into the prepared pans.
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Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
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In a saucepan, combine 1 cup sugar, 1/4 cup butter, and 1/2 cup evaporated milk.
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Bring sauce ingredients to a boil, stirring constantly.
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Remove sauce from heat and stir in 1 teaspoon vanilla.
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Serve cake warm or cold with the vanilla sauce spooned over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2065.5kcal
- % Daily Value *
- Total Fat 93.8g145%
- Saturated Fat 35.8g179%
- Cholesterol 268.9mg90%
- Sodium 447.1mg19%
- Total Carbohydrate 294.6g99%
- Dietary Fiber 15.0g60%
- Sugars 185.0g
- Protein 29.2g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The sauce can be stored separately in the fridge for up to a week; reheat gently before serving if desired.
Variations: For a denser cake, you can use all-purpose flour instead of self-rising flour, but you will need to add 1/2 teaspoon baking powder and 1/4 teaspoon salt per cup of flour.
Ingredient Substitutions: You can substitute the butter with neutral oil (such as vegetable or canola oil) for a slightly moister crumb. If using oil, do not melt it; add it directly to the mixture.
Tips: Ensure your apples are peeled and chopped uniformly for even baking. Letting the apples macerate in the sugar helps release their juices, keeping the cake moist.
