Tuesday, November 13, 2012


This was a great year for our apples.  In the Spring we had a late frost that killed off many of the buds on the trees, leaving far fewer than usual.  That resulted in fewer, but bigger, apples.  I've made the usual applesauce and a variety of apple desserts, but this recipe for a fruity, crusty and gooey cake was the best of the season.  Sorry that I have no pictures... The cake was gone in a flash!

1 cup chopped pecans
2/3 cup vegetable shortening
1-1/3 cup granulated sugar
2 eggs
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground nutmeg
2 cups flour
6 cups peeled and chopped apples
Sauce Mixture:
1-1/2 cups packed brown sugar
2 tablespoons flour
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1 cup water
1 cup heavy cream (for whipped cream topping)
     Preheat the oven to 325º.  Grease a 9"x13" pan.
     In a frying pan over low-medium heat, toast the pecans until they begin to color and become fragrant, about 7 minutes.  Set aside to cool.
     In the large bowl of an electric mixer, cream together the shortening and granulated sugar.  Add eggs, one at a time, and beat well after each addition.  Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the sugar mixture.
     Fold in the chopped apples and the nuts.  The mixture will be stiff.
     In a medium saucepan, stir together the brown sugar and the 2 tablespoons of flour.  Add the butter, vanilla and water, stir, and bring to a boil, stirring occasionally.  Boil gently for 3 minutes, stirring often.
     Spread the cake batter into the prepared pan.  Pour the hot sauce evenly over the batter.  Do not stir.  Bake 1 hour.
     Make whipped cream to use as topping.


  1. Is the topping supposed to be the "pudding"?

    1. The brown sugar, water mixture that gets poured over the batter turns caramel-like and is thick and gooey on the top of the cake. Add a little dab of whipped cream and it's perfect!