Tuesday, October 12, 2010

Mom's Fresh Apple Cake & Cloud Frosting

The Apples are just gorgeous this year and so with that in mind - at the Farmers Market this past Sunday I got a few pounds and knew a cake was in our future. The recipe is from my DMIL and it came to her from a dear friend who fled the Dust Bowl of Oklahoma for San Joaquin Valley in the mid 1930's. It is a really delicious old fashioned cake with lots of heft and is super moist. I hope you will enjoy it as much as we did - and as much as Rico's family has for years.

Ingredients -

4c fresh diced red delicious apples
( the recipe only calls for red delicious I used 1/2 red delicious and 1/2 gala)
2 c sugar
1/2 c oil
2 well beaten eggs
2 teas vanilla
1 1/2 c chopped walnuts ( I used 2 c)
2 c sifted all-purpose flour
2 t baking soda
2 t cinnamon
1 t salt
I also added - 1 t ground clove and 1 t nutmeg

1 - Combine apples and sugar, mix well - to this add oil, nuts, egg and vanilla - mix very well.

2 - Sift together flour, soda, spices and salt. Add flour mixture to the apple mixture - mix well - This will be a stiff chunky batter - I did all the mixing by hand as an electric mixer would break up the apples a bit too much.
3 - Spread batter into a 9x13x2 well greased and floured pan. (I found that even with a prepared pan the this cake stuck a bit - I would suggest lining the pan with parchment paper and greasing and flouring that for easier removal)
4 - Bake in a preheated 350 degree oven for about 1 hour - at 45 or so mins start to check for doneness with a toothpick. When done take out of oven and cool - The cake can be glazed or frosted or not as you wish.

I love a good frosting and for this cake I felt a light cream cheese frosting would be just right - on All Recipes I found the perfect one - blandly called Cream Cheese Frosting III or something like that - I think it should be renamed Cloud Frosting as it is fluffy, lite and delicious!!! AND now my new go to white frosting!!

Ingredients -
1 8oz bar of cream cheese - room temp
1 c white sugar
1/8 t salt
1 1/2 t vanilla
1 1/2 c heavy whipping cream

1 - About 1/2 hour before you are going to make this put the bowl and beater in the fridge - When you are ready - take the cooled bowl and beater and the whipping cream out of the fridge - whip the cream to very stiff peaks, put aside.
2 - Beat together the cream cheese, sugar salt and vanilla for about 3 mins - or until the sugar is well dissolved.
3 - Fold the whipped cream into the cream cheese mixture - spread onto your cake. This will need to be refrigerated to set up some, but it is delicious right away!!

The frosting is really a beautiful white, but with it being night and my crappity kitchen lighting it looks very yellow in the snap -


  1. This looks wonderful! I think I'll try it this weekend. Thank you. Janice M.

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  3. Love your new Chef blog, must give the baking a go now, it's not my favorite pastime, but love to eat it all.

  4. Edgar, was wondering if this frosting was really meant to be eaten with a spoon... I may have to try it and find out ~ lol:)