Fresh Apple Cake with Warm Butter Cream Sauce

I'm back!!!!

Hello My Darlings! After an amazing and amazingly busy summer, I return to my beloved food blog :) I've missed you all so much, and I've got tons of ideas for posts! As the dark months approach, recipes for homey, comfort-type food come to the forefront of my mind. Let's set the Autumnal mood with the aforementioned Apple Cake with Warm Butter Cream Sauce :)

An apple recipe? In October? The Hell you say!?!?
 No, friends, I am completely serious:) Here a few things I like about this recipe:
- It's not apple pie. Don't mistake me, I love me some apple pie. However, being mid-October, I have had apple pie and apple crisp several times already, and I am ready to move on to a slightly different type of apple dessert.
-If you served this without the butter sauce (or, heck, even with the butter sauce) this cake would be excellent for breakfast. Some hot tea or coffee, the morning paper if that's your thing, and you've got yourself Morning Bliss :)
-It's not too sweet.
- It keeps well, in a covered 9x13 pan, it'll last you for at least a few days, the apple keeps it nice and moist, but not soggy. The sauce can be refrigerated for several days also.

 This one comes from my Mom's vast recipe collection. Enjoy:)

Fresh Apple Cake with Warm Butter Cream Sauce 


- 4 cups apples, peeled and sliced

- 2 cups sugar
- 2 cups flour
- 1 1/2 tsp. baking soda
-2 tsp. cinnamon
- 1 tsp. salt
- 2 eggs
-3/4 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup chopped pecans (optional)
- Butter Sauce (recipe follows)

- Preheat oven to 350 F
- In large bowl, stir together apples and sugar. Add dry ingredients, stir well.
- In separate bowl, beat eggs, oil, and vanilla. Stir egg mixture in to apple mixture, blending until thoroughly moistened. Stir in pecans if using.
- Pour into greased 13x9x2 inch pan. Bake for approximately 50 minutes, or until cake springs back when lightly pressed.
- Serve warm or at room temperature with warm butter sauce.

Warm Butter Cream Sauce
- 1 cup sugar
- 1/2 cup butter (personally, I don't use margarine, but if you do, or if that's all you have on hand, that'll work too)
- 1/2 cup heavy cream or evaporated milk
- 1 tsp. vanilla

- Place all ingredients in saucepan; stir. Bring to boil over medium-high heat and cook for three minutes. Serve over apple cake

This dessert sauce is, in my opinion, quite versatile. It could be served over gingerbread, pumpkin cake, ice cream, anything that could be imporoved by a sweet butter sauce (and, let's be honest with ourselves, what wouldn't?) This apple cake was the dessert for a Sunday Turkey Dinner with the family :) I couldn't be more pleased with it :) Thanks Mama!!!

Love to All :)
Lynn