image by summer harms / penpal project postcards available at the mini mart
this cake has recently reappeared in my life. thank goodness for that. it is a cinch to make and bakes a sweet little square cake. no fuss; no layers, no piping bags, no flipping cakes from pans. just beautiful simple apple cake. the moist cake practically springs onto the tines of your fork, begging you to take every last crumb. the best ever sauce will have your guests sobbing with joy. and the leftovers (if you're so lucky) taste mighty fine straight from the fridge as an apple cake morning snack, sans sauce.
Mom's Apple Cake with Best Ever Sauce
my mom says this recipe originated with her dear friend, pat wade
1 cup sugar
1/2 stick of butter
2 cups shredded raw apples (i like honeycrisp, about two large apples will do)
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup chopped walnuts (optional)
Firstly, shred apples (skins and all) in a small bowl and set aside. In mixing bowl, cream butter and sugar. Add egg and beat well. Add remaining ingredients, including shredded apple; mixing on low just until everything is well combined. Bake in a greased 8" square pan at 350 for 35 to 40 minutes. The edges will pull away from the pan like brownies tend to do. Allow cake to cool while making the incredibly divine best ever sauce. I prefer serving this in dainty dessert bowls, as the sauce tends to pool around the cake. Soaking in the creamy buttery goodness.
Best Ever Sauce
1 stick butter
1 cup sugar
1/2 cup light cream (such as half & half)
1/2 tsp. vanilla
pinch of nutmeg
In a medium saucepan, slowly heat butter, sugar, and cream over low heat. Stir for 10 - 15 minutes until well blended and thickened. The house will smell heavenly. Keep it on low; do not allow the sauce to boil. Lastly, add the vanilla and nutmeg. Spoon (generously) over pieces of apple cake. Serve warm.