This dessert/breakfast/anytime cake has history with me. I don’t know where my mom got the recipe, but I remember eating it in my younger years & when I went away to college, it was one of several recipes I knew I had to have with me. When I went to make it this year, I tried to look the recipe up on our site & realized I didn’t share it last year! How did I not share one of my very favorite apple recipes?! Gasp!
Let’s remedy that, shall we? Quick…before apple season is a mere memory.
This cake is super
moist yummy (you know I can’t stand that word). And with its abundance of apples, it’s easy to convince yourself that it is appropriate for breakfast. Try it. It’s perfect. Or slap a scoop of ice cream on it & drizzle some caramel on top for dessert…drool.
Would you like the recipe? Yes? Well ok then.
Lakewood Apple Cake
2 cups flour
2 tsp baking powder (not soda)
1 tsp cinnamon
1/4 tsp salt
1 1/4 cups sugar
1 cup canola oil
3 eggs (egg free: 3 Tbls baking powder, 3 Tbls water, & 3 Tbls vinegar mixed together then add to recipe)
1 tsp vanilla (I admittedly splash a little extra in….)
4 cups diced apples (about 6 medium apples)
Mix together all ingredients except apples. Once batter is well combined, fold in apples.
I like to go a little over the 4 cups of apples…but that’s just me.
Spread batter in a 9×13 pan & bake at 350 degrees for 50-60 minutes. When the cake pulls away from the sides of the pan, it’s done!
Now you just have to decide if you’ll eat it straight up or a la mode…the choice is yours!