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September 18th, 2009    1 Comment

Roman Apple Cake

Roman Apple Cake

Roman Apple Cake

Pampered Chef chopper w/chopped apples

Pampered Chef chopper w/chopped apples

This is one of my “have-to-make” fall recipes. It’s perfect when fresh from the orchard apples are available and is great served with a hot cup of coffee on a cool fall night. I’ve also been known to eat this for breakfast! I’ve been making this for years after finding it in the More-with-Less Cookbook. I’ve adapted it a bit because I like a little more crumb topping than the recipe calls for.

Ingredients & Instructions
Preheat oven to 350 degrees
Combine in mixing bowl:
1 C. sugar
2 1/4 C. flour
1/4 t. salt
3/8 t. baking powder
1 1/2 t. baking soda
1/2 t. cloves
1 t. cinnamon
Beat in:
1/3 C. shortening
2 eggs
2/3 C. milk
1 1/2 t. vanilla
Add:
3 C. raw apples, pared, cored, and chopped
Mix well. Spread in a greased and floured 9 X 13 inch cake pan. Cover with the topping below.
Topping
Crumble together:
1 1/2 T. melted butter
1 1/2 t. cinnamon
1/2 C. brown sugar
1 T. flour
3/4 C. chopped walnuts or pecans
1/3 C. rolled oats

Bake 35-40 minutes. Serves 12-16


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One Response to “Roman Apple Cake”
  1. The Faithful Foodie » Apple Streusel Bundt Cake says:
    November 7, 2010 at 9:28 PM

    [...] in it! If you’re wanting an apple cake that isn’t a bundt cake, take a look at this Roman Apple Cake [...]

    Reply

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