Apple Hill Cake

I don’t think I posted a recipe on ecokaren before. But I wanted to share this recipe with you because I just made this cake today with Honey Crisp apples that my mom gave us and it was goodelicious – a word my daughter made up. We couldn’t possibly eat all these apples so I decided to make this cake and “use up” some apples. (I ended up using only three apples as these are HUGE)

This recipe comes from my hubby’s friend, Rod, who brings this Apple Hill Cake for my kids whenever he comes over for dinner. “It’s simple to make; almost too simple to screw up”, he says. But I did manage to screw up once and it came out too soggy. I think I used the wrong apples. The crunchy hard apples like Granny Smith or Honey Crisp might fare better than soft apples like Fuji or Red Delicious. Use the kinds of apples you’d make apple pies with. But no matter what apples you use, this easy apple cake won’t last long – have a piece before the crowd gobbles them up.

Honey Crisp Apples from Upstate NY

Uncle Rod’s Apple Hill Cake

4 C of thinly sliced apples (about 6 medium apples)
1 tbsp of oil and 1tbsp of flour for the pan

Sugar Mixture
1 1/2 C sugar (I use 1C of regular sugar and 1/2 C of light brown sugar for the taste)
1/2 Cup Oil ( I use Canola oil)
2 eggs

>Dry Ingredients
2C Flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Directions

Add dry ingredients to the apple mixture and blend in and coat the apples evenly as possible. The consistency of the batter will be gooey.

Apple Hill Cake ready to bake

Apple Hill Cake

*Note: Brown sugar makes the cake darker. IF you don’t like the taste or the dark color, you can use the regular sugar or Turbinado sugar.
Enjoy!