Grandma's Gooey Apple Cake

The apple tree is appling! 

There are quite a few up high in the branches (which I totally can't reach), but thankfully there are some within grabbing distance - for Mr. S, at least. 

I sneakily tried to play hide and seek whilst we were picking. Though, with baby at 30 weeks now, I'm a bit more obvious to spot.

Especially since every item of clothing sold to pregnant ladies comes in horizontal stripes. What are they trying to do!??! I already look like an elephant. Apparently I should be going for heffalump.

In any case, eventually enough apples were procured (the ants had attacked several so we had to pitch them in the compost bin). Let the cake making commence!

Grandma's apple cake is one that my Mom remembers fondly. The last time I had enough apples and desire to make cake, she managed to call mid-process and seemed absolutely shocked that I wasn't making Grandma's version. I think there might have been trouble if we lived within driving distance. 

So I decided that I better make this cake, before Mom caught wind of our apple harvest and I manged to get myself in trouble again. 

Start with the apples. You need 4 cups of chopped apples - and leave the peel on. That's where all the vitamins are. (so sayeth the Crane family motto)

Then in a large bowl, beat together butter, sugar, and eggs. Cream until nice and smooth.

In a sifter, toss in flour, baking soda, salt, nutmeg, and cinnamon. 

Sift the flour mixture, in 2 parts, into the butter mixture - beating after each addition. 

Stir in the apples and chopped nuts (I used almonds cause I had them in the fridge, feel free to use pecans, walnuts, whatever you like). 

I know it looks more like cookie dough than cake batter, but trust me. There's enough liquid in those apples to make it all work. 

Toss in a 9x13 pan. 

Bake for 40-50 minutes, until golden brown.

About 25 minutes into the baking process, start on the topping. 
Brown sugar, water, flour, and butter go into a small saucepan. 

Bring to a boil and cook on low until thickened. 

Stir in vanilla and pour on cake. 

Serve to your adoring mother (sorry, Mom! I don't think this one will make it through shipping!)

Or the husband who's been rabidly asking "Is it done yet?" for the last half hour. 

Oh, man. I hope that apple tree keeps up it's production schedule. This cake is definitely a keeper!


Grandma's Gooey Apple Cake
Recipe from the amazing, illustrious Sally Crane, grandma (and soon to be - for the 12th time - great-grandma) deluxe

For Cake:
4 c. chopped apples (a nice baking apple)
1/2 c. butter, softened
2 c. sugar
2 eggs
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground nutmeg
1 tsp cinnamon
1/2 c. chopped nuts (I used almonds, feel free to use whatever you like)

Preheat oven to 350 degrees. In a large bowl, cream the butter, sugar, and eggs together. In a sifter, combine the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, beating well after each addition. Mix in the apples and nuts. 

Bake in a 9x13 pan for 40-50 minutes. Until golden brown. Start making the topping about 25 minutes in to the baking time. 

For topping: 
1 c. brown sugar
1/2 c. butter 
1 c. water
2 tbsp flour
1 tsp vanilla

In a small saucepan, combine all ingredients except the vanilla. Turn on low heat and reduce until thickened. Remove from heat and add the vanilla. 

Pour topping over warm cake. Enjoy immediately!