It is officially Autumn now – so says the calendar, but where we live that means basically, nothing. Yep nothing. Except the likelihood of a hurricane. No really, hurricanes are most likely to hit in our area in September or October. Thankfully since 2005, we’ve been very fortunate. All that said, it is still hotter than blazes here and what is worse we have had no rain to cool off the afternoons.
So I am trying to force the issue with apple cake. Force the fall to get here sooner by sheer force of will. Apples and cinnamon – I think that equals fall, at least it does for me.
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
3/4 tsp salt
1 2/3 cups sugar
2 large eggs, room temperature
1/2 cup unsweetened applesauce
2 Tbs canola oil
1 Tbs vanilla
6 cups peeled and chopped Granny Smith apples (3 apples)
4 ozs cream cheese, room temperature
2 Tbs unsalted butter, room temperature
Pinch of salt
1 tsp vanilla
1 cup confectioner’s sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray.
Over a piece of waxed paper, sift together flour, baking soda, cinnamon, and salt. Set aside. This is a thing I do with dry ingredients. It is kind of habit.
In a large bowl, mix together sugar, eggs, applesauce, canola oil, and vanilla. Stir in flour mixture. Fold in apples.
Pour into prepared pan. Bake 30 – 40 minutes, roatating the pan half the way through, until a toothpick comes out clean.
For Frosting: In a stand mixer, beat together cream cheese, butter, salt and vanilla until smooth. Sift in confectioner’s sugar, but add more confectioner’s sugar as needed. Spread over completely cooled cake.
* I did not make the frosting because I wanted to try the cake on its own first. We decided that it was really good with no frosting. Maybe next time I will bake the cake, cool, and turn it out and cut in half and frost half and leave the other plain.