Autumn Surprise Cake

As the seasons change so does the fare on a homestead table. We have eaten a steady diet of cucumbers, watermelon, cantaloupe, and tomatoes  for weeks knowing that it will soon be gone. As we welcome in Fall we welcome in a new group of foods. Pears, apples, pumpkins, sweet potatoes and winter squash.  

For us here in the Holler the first of the apples are ripening and the first dish I made was this cake. I love these kinds of cakes. Most people call them snack cakes. Made in an 8 inch square pan or even a skillet this cakes is small enough to give everyone a taste for a day or two without having huge amounts of cake leftover. 

Great with morning coffee, or with a glass of milk as an afternoon snack and equally as good as a small dessert.  Versatile, moist and delicious this  old recipe has been a keeper for a long time in my family. 

Autumn Surprise Cake

2 cups chopped, unpeeled apples                      1/2 cup cooking oil
1 cup white sugar                                                1 egg beaten
1 1/2 cups sifted all purpose flour                      1 tsp vanilla
1/2 tsp salt                                                           1/2 cup chopped nuts       
1 tsp baking soda                                                1/2 cup flaked coconut
2 tsp cinnamon

Mix apples and sugar in mixing bowl.

Let stand for 20 minutes until a juice starts to form.

Sift flour, soda and salt together

Add to Apples!

Add remaining ingredients and mix thoroughly.

Pour into greased and floured 8 inch square baking pan

Bake in 350 degree oven approximately 50 minutes.

Remove from oven and let cool

I frost mine with about 1/2 cup powdered sugar and 1 Tbsp milk mixed together and then drizzled over cool cake. You can also just sprinkle powdered sugar over top. 

Tips** this dough will be very stiff and thick. I substituted 1/2 cup raisins for the nuts**

On a personal note today is my birthday and I am so glad you are all sharing it with me!

Blessings from The Holler

The Canned Quilter