I've only made this cake a few times by myself, but I know we've been having it in this family for many years. The trick is to use a more sour apple... the rest of the sugar in the recipe will balance out its tartness and make for a delicious treat.
You will need:
2 cups sugar
1 teaspoon vanilla
½ cup Canola or other vegetable oil
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Dice four cups of apples (about 4 apples). McIntosh or Granny Smith work well. It is important to dice the apples in very small pieces so that they cook well during baking.
Dice apples first and let soak an hour in water with the juice of one lemon.
Preheat oven to 350 degrees.
Beat eggs until light and fluffy. Gradually add sugar, vanilla and oil. Sift next five ingredients and add to sugar mixture. Stir in well-drained apples and one cup nuts if desired.
Pour into greased 9“ x 13” baking pan. Bake 45 minutes Let cool in pan before frosting.
1 8-ounce package cream cheese
3 tablespoons softened butter
½ teaspoon vanilla
2/3 cups powdered sugar (sifted)
Mix until smooth. May be made ahead and refrigerated.