Back in the ’50s, Momma really got into baking. She had joined a local methodist church and was associated with a lot of really good cooks. She joined the women’s circle where they created their own cookbooks to earn money for missions. Momma was also very frugal and used what she had. In our house, fruit just did not “go bad.” It was used before that was likely to happen.

The fruit was also not that readily available in our home. We were in a rural area and went to the grocery store on payday. Sometimes fruit was not on the list. We were luckier than some. I remember a family that lived just down the road. We loved to play with them. I think there were seven children. But their daddy was a truck driver and they didn’t have it so easy. One day, their Momma sent one of the older children down to our house. The young girl told Momma that they wanted to make an apple pie but they did not have any apples. And we had none either. That’s the way life was back then.

Momma did love to make this fresh apple cake because you used oil rather than butter. And you did not need a mixer. That was a plus when she was busy working in her garden and doing other household chores. We usually ate it plain with no frosting. It was delicious.

I like to add frosting these days because the cake is more attractive. And of course, who doesn’t want more sweet on your cake.

Maybe you will try one day. You just need two bowls and a 9×13 pan. Mix it up. Spoon in the pan and bake for an hour. What could be easier? For me, the wonderful aroma reminds me of Momma and that is what makes my day.

Yield: 16 pieces

MOMMA'S FRESH APPLE CAKE

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Moist cake with chopped fresh apples and pecans topped with cream cheese frosting and another layer of pecans

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

CAKE

• 1 cup oil
• 2 cups sugar
• 3 eggs
• 2 1/12 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp nutmeg
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 4 cups chopped apples (no skin)
• 1 cup chopped pecans

FROSTING

• 1 stick butter (4 oz) room temp
• 1 8 oz cream cheese room temp
• 2 tsp. vanilla
• 3 1/2 cups powdered sugar
• 1 cup chopped pecans

Instructions

CAKE

Preheat oven 325 degrees. Lightly spray 13 x 9 pan with nonstick spray.
In a large bowl, add, sugar, oil, and eggs. Whisk until all is combined. Set aside.

In another large bowl, whisk together, flour, baking powder, soda, salt, nutmeg, and cinnamon.

Add dry ingredients to the wet ingredients and stir with a large spoon. The mixture will be thick. Add vanilla and stir.

Fold in chopped apples and pecans.

Spoon into the 9x 13 pan and bake for one hour.

Cool completely.

FROSTING:

In a mixing bowl, add butter and cream cheese. Mix until smooth. Add vanilla.

Slowly add the powdered sugar. Frost cake and sprinkle pecans on top

Notes

This cake is great with or without the frosting. It can also be made in a bundt pan.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 549Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 49mgSodium: 423mgCarbohydrates: 69gFiber: 3gSugar: 53gProtein: 5g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Mom’s Kitchen – where meals and memories are made.”

-Unknown