September is National Apple Month! To celebrate the apple, I’ve chosen Crazy Apple Cake as this week’s recipe. There has been some variation of this cake around since God was a baby, yet with each passing year it seems to get more moist and flavorful. Very often this is my sure-thing, go-to dessert when I don’t know individual tastes, a potluck for instance. It’s a recipe that speaks to me, and usually says, “Hello there! I’m back again filled with fresh apples and fall spices and everything nice, so cut an extra large slice.” This recipe is one of the most basic ways to assemble a cake, it serves 10 to 12 and it can only be improved upon with a big scoop of French vanilla ice cream. Crazy Apple Cake is featured in my cookbook, Sweet Apple Temptations, where it’s in company with over 200 carefully selected apple breads, apple cakes, apple desserts, apple pies, apple cheesecakes, apple tarts and apple treats. It’s a cookbook that truly celebrates the apple and it delightfully delicious versatility.
Crazy Apple Cake
3 cups granulated white sugar
2/3 cup oil
6 cups Cameo apples, peeled, cored and diced
3 cups all-purpose flour
2 1/2 teaspoons baking soda
3 teaspoons ground cinnamon
French vanilla ice cream, optional
Preheat oven to 350°F. Blend granulated white sugar and eggs together; gradually add oil; fold in apples. Slowly mix the all-purpose flour, baking soda, and cinnamon into sugar apple mixture; stir well. Pour batter into a greased and floured 9 x 13 x 2-inch baking pan; bake for 1 hour or until center of cake tests is done when tested with a toothpick. Cool and serve with French vanilla ice cream, if desired.
Yield: 10-12 servings