After only 1 week back to school somehow I’m swimming in assignments already. But busy is a good thing, and with a to-do list
ten pages long, things are getting done!
Besides organizing school and work, since being back from Costa Rica I’ve began marathon training, made my 2012 goals for baking (I’ll share these soon), and had to remember how to play the guitar for my guitar lessons. It’s surprising how easy it is to forget how to play! Especially since I’m a beginner. I blame all those cute monkeys outside my lodge!!
Even though I’m busy I can’t complain. In a way, it can keep you sain despite what many people say. I think as long as I’m organized, things will get done. And then I can enjoy the time I have doing things I really like! This cake made my extremely happy. It came together in no time, was delicious, and totally freezable! I made this as a dessert, and then ate this baby for breakfast for a few days after that. I think anything with warm apples is bound to make me swoon. It’s just how I am!
- 4 cups sliced and peeled apple (I used Honey Crisps, but you could easily use Granny Smith or Gala apples)
- 1 tbsp fresh lemon juice
- 2 cups sugar
- 3/4 cup vegetable oil
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 cup packed light brown sugar
- Preheat oven to 350 degrees F.
- To prepare the apples, peel and core about 4 apples. Slice them into about 1/4 inch thick slices and place them into a large bowl. Pour the sugar over the apples and give them a quick toss with your hands and then add the lemon juice. Let the apples and the sugar hang out for about 30-45 minutes. This process with soften the apples and the sugar will become liquid.
- Add the vegetable oil, eggs and vanilla to the apple mixture and stir together with a spoon.
- In another bowl, combine the flour, baking soda, cinnamon and cloves. Mix together until the baking soda and spices are evenly distributed through the dry ingredients mixture. Add the dry ingredients to the wet ingredients, and combine with a spoon carefully until the dry mixture is just incorporated.
- Spray a 9×9 baking dish with baking spray. Transfer the batter into the baking dish and bake in a preheated oven for 50-55 minutes, or until a knife can be inserted in the center and comes out clean. Let sit on a wire rack until cool.
- To prepare the frosting, beat butter, cream cheese, and brown sugar until smooth. Frost the cake when it is cool. I simply just poured the frosting on top.
- Slice, serve, and enjoy!
-Adapted from Whats Gaby Cooking
-You can refrigerate frosting for up to 3 days. After refrigerating, bring to room temperature and beat on low speed until smooth.