Over the weekend I was looking for a taste of fall and ended up making a very tasty apple cake.
Fresh Apple Cake
- 1 3/4 cup sugar
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 5 apples sliced thin (I diced mine and it worked well)
- 1 cup chopped pecans (divided)
- 1 cup oil
- 2 cups plain flour
- 1 teaspoon soda
- 1 teaspoon vanilla
Mix all ingredients, except apples and nuts, until well blended. Add apples and 1/2 cup of the pecans and mix well. Pour batter into a greased 9 X 13 pan and sprinkle remaining nuts on top of batter. Bake at 350 degrees for 40-45 minutes or till done.
I found the recipe in the “Feeding The Flock II Hanging Dog Missionary Baptist Church” cookbook. A dear lady gifted me the cookbook back in the summer after she fed me a delicious supper.
Have you been making any fall foods? If so please share!
Last night’s video: Stories of People Who Once Lived in the Great Smoky Mountains National Park.
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I made the Raw Apple Cake last week using 2-3 different apple varieties and it was delicious! I will definitely use this recipe again. Thank you for posting a great recipe!
Vanessa-so glad you liked it 🙂
Love, love, love your videos…My mouth is watering over that fresh apple cake, even if the apples are HOT!!
A nice sized piece of that cake would go very well with a good cup of coffee.
Tipper,
Your cake looks so yummy. I had exactly 5 apples. I told him that must mean we should make the cake. Hubby offered to get one mixed up if I cut up the apples for him. I never turn him down when he offers to bake something. He’s a great cake baker. He’s got it in the oven now. He went all out and toasted the pecans, which he often does when he bakes a cake. It smells so good. I thought at first 5 apples would be too many, but it wasn’t. Seems just right after he got it all mixed up with apples and pecans all folded in. We can’t wait to taste it. We think this recipe will be a keeper for sure. I will remember it came from Hangdog Baptist I didn’t have any oil, so hope the cup of melted butter is okay. It seems to be baking just right.
I will remember to write on the recipe that it came from you and the good people from “Feeding The Flock II Hanging Dog Missionary Baptist Church” cookbook. I’ll never forget the name of that church. Very interesting name!!
Joanne-I hope you both enjoyed the cake!
Don’t know how fall it is and don’t remember if I told you about it but I tried some of my home made kraut last night. I made kraut in a vacuum bag. I chopped up the cabbage, mixed in pickling salt and vacuum sealed. After about 2 weeks the bag had inflated some so I cut the tops off the bags and released the pressure then sealed them back. They never blew up again. Last night I fried some thin slices of pork kielbasa then added some of that kraut to it and got it hot. The kraut had a milder flavor than I expected for cabbage that had fermented for 6 weeks. It was actually pleasant, maybe even refreshing.
I didn’t do anything to work up a liquid in the cabbage. I didn’t pack it tight or add any water. The vacuum pulled it together but nothing like when you pack it in a jar. At first there was no water in the cabbage but after a few days a little was released. A fan of kraut juice would have been disappointed.
I think I will make it like this again after I finish what I have now. There is only one of me so it might be a while. Next time I will shred the cabbage a little finer but other than that I am happy with how it turned out.
You ought to try it. It’s simple and clean. Cut the cabbage, mix in salt, put in a bag, seal it up and put it in a cool dry dark place for a month or so. Check it now and then to see if the seal is leaking. One thing more: If you make your own bags, make them a little too long in case you want to open it to relieve pressure or sample it or something then reseal it back.
Ed-thank you for sharing your method-sounds so easy!
At the end of summer, my Grandma Virgie, from Kentucky, would make what we affectionately call Hillbilly Beans.
In a large pot, add a few ham hocks, potatoes, onions, green beans, yellow wax beans, corn cut off the cob, kidney beans, Tongue of Fire shelled beans and any other bean of choice.
Cover with water and/or broth.
Add seasonings to taste. Cook till contents are tender.
Serve with sliced, raw, Spanish onion slices and buttered cornbread. So good!
As Grandma Virgie would say, it tastes so good you’ll go ‘hog wild and pig crazy” eating it!
Oh my this sounds so good. Somehow I need to figure out how to convert this to a single serving.
Hmmm! I think I can smell. Too bad I can’t drop in and have a slice. It’s a far piece from Texas for a drop in visit.
I conquered the pie pumpkins by cooking them in my instant pot! The littlest ones I just punctured and the larger ones I managed to cut in half–I think their skins are a little less tough as they have ripened more.
I made two loaves of pumpkin bread and it turned out good. My husband usually eats a slice of whatever kind of bread I have made and he liked it. He would love the apple cake.
Sounds so good! What kind of apples did you use? Texas is an apple desert. My favorites are old varieties – Stayman and Winesap. I have never been able to get these in Texas. I also love Jonathans and it’s been a decade since I have been able to get them. I just make do with Granny Smiths, which I do like but I wish I could get some variety in my munching. I tried ordering some Jonathans online from an orchard in Michigan, but I suspect they sent me apples from the previous year’s crop. If any of you have access to varieties your great-grandparents enjoyed, treasure them and preserve them.
Thanks for sharing the recipe!
I’d love to hear the story behind the name “Hanging Dog Missionary Baptist Church”
Patricia-I used gala apples because that’s what I had on hand but I’m sure any apple would work well 🙂
Cake sounds wonderful! I was very curious how the name, “Hanging Dog” church was named and established? It seems unlikely as a name given to a church. A great many of our early established church houses were named after a nearby body of water , such as a river, creek or a spring. Thank you .
Rene-the church is named after the community it’s located in. You can read more about the story behind the name here: https://blindpigandtheacorn.com/hanging-dog-cherokee-county-nc/ Thanks!
It looks so delicious! We are having a ladies’ get-together on Saturday at church and I think I will make it to take along. My fall baking includes orange cranberry muffins, pumpkin bread, and Dutch apple pie. I love the smell of fall baking in my home. Don’t need to light a scented candle!
That looks really good. My youngest daughter and I got in the kitchen yesterday and bake Fall cakes and she made homemade cinnamon rolls with pumpkin butter. I made pound cake . We had a good time. 5hen we was figuring out who was going to do the dishes. Lol. We both did.
Sounds wonderful. Will have to try. Have been making sweet potato bread.The house smells so good with the warm cinnamon smell of fall baking.
I love to make apple cakes in the fall. I made a pumpkin bundt cake with cream cheese glaze recently and it was gone very quickly. I love dry limas and cornbread in the fall as well as baked sweet potatoes and stews. My Mother always had special foods for each season and her daughters and sons carry on the traditions.
I love apple desserts too. Saturday I made an apple crisp to take to a Gathering of friends we go to every other Sunday evening for a potluck and sharing. Yours sounds delicious but because I have celiacs I seldom make cakes because the gluten free flour does not do well in cakes. We were gifted with being able to pick a couple 5 gallon buckets of very nice apples off a tree that is not being picked this year. So far I’ve canned 16 quarts of applesauce and I plan on doing more of the same this week or next.
The cake looks delicious! Thank you for sharing this recipe!
Believe it or not, my wife made a version of this for my birthday last week. Except she used black walnuts for pecans, added raisins and several more spices. An Apple-Walnut-Raisin-Spice cake is my usual request for my birthday. Only one piece left now as she gave some away.
Can any of you all tell me of a variety of apple(s) that keep a distinctive taste after cooking? To me, the difference I note is just texture. Seems the background tastes disappear?
Hope to fine some Stayman Winesaps this week. They are either late getting here or maybe just plain hard to find after the cold spell in April.
This cake recipe sounds so much easier than the apple cake I usually make every fall. Mine is baked in a bundt pan and is very time consuming. Besides taking so long to bake, it just about burns my mixer up. You know I’m going to try this one. Thanks for sharing.
This recipe has a lot going on- apples, nuts, the autumn chill in the air which make for nice entertaining of loved ones and friends. I made a pumpkin cookie recipe off Libbys website. They have butterscotch chips and nuts. I made them as a trial run. The next time I make them I will add a cream cheese icing and make the cookies bite size or perhaps make Whoopi pies which is to sandwich icing between 2 cookies. Murray got a huge can of pumpkin so I froze most of it hoping it lasts fine. I keep and freeze sandwich bags of peeled and sliced apples in my freezer for stewed apples, pies or whatever. It’s a great way to save apples and have them ready to go as well like for this recipe…
Tipper, thank you for another tasty recipe! You’ve helped me find my culinary way home. My parents were born in another part of the US, so their cooking style was never like my friends parents/grand parents cooking… So I was never officially taught how to make the foods I so enjoy so much… It’s truly where my heart is (deep, beautiful, rich Appalachian culture). You have no idea how happy I have been since I have found your blog, YouTube, and family’s music. So thanks again!
Tipper, Do you have a cookbook? Ordered the Christmas tape and not ashamed to say I am enjoying it now
Cathy-the only thing I have is an eCookbook. You can find it here: https://www.etsy.com/listing/1064871916/favorite-recipes-from-appalachia Thank you!!
Just made a spice cake last night!!
Fall is time for apple cake and this recipe sounds good! When I worked in Western NC, I used
to stop at Barber Orchards in Waynesville to get one of the apple cakes they made and sold each fall.
Believe I’ll try this one, Tipper. Thanks for sharing.
This apple cake looks good! I love the smells of baking in the fall. Why is it they smell richer in the fall than when you bake the same things in the summer?
Tip, I’m wondering why it’s called a Raw a Apple Cake when the apples are cooked? Any way, whatever it’s called it tastes wonderful…I ate a piece when I came by Sunday! I always look to see what you’ve recently made every time I come by!
Miss Cindy-its because you don’t have to cook the apples prior to making the cake-making it a simpler recipe 🙂