Our little apple orchard really produced this year. We have four remaining apple trees left after a big wind storm a few years back: Red Delicious, Yellow Delicious, Jonared and Gala. I primarily like to make apple pie filling with them, and Kevin likes to dehydrate a bunch – good for snacking.

Today I decided to make a fresh apple cake. Mom used to make one that had a rum-flavored sauce, but I’ve long ago lost the recipe for the sauce. This cake is good as is or with a caramel sauce (either homemade or store bought), whipped cream or vanilla ice cream.

Fresh Apple Cake

2 cups sugar
1 cup butter (not margarine), at room temperature
2 eggs
6 apples, cored, peeled and grated
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons ground cloves
1 cup chopped pecans

In a large bowl, cream together the butter and the sugar until well blended. Add the eggs, and mix well. Stir in the grated apple.

In a separate bowl, mix together the remaining dry ingredients. Add to the wet ingredients, and mix just until combined.

Pour mixture into a greased 9 x 13-inch baking pan. Bake at 350 degrees Fahrenheit for 40 to 50 minutes, or until a knife inserted into the middle of the cake comes out clean.

Serve warm with caramel sauce, whipped cream or ice cream.

Quick Caramel Sauce

6 tablespoons butter (not margarine)
2/3 cup packed dark brown sugar
1 12-ounce can evaporated milk

In a small saucepan, melt butter and sugar over medium-low heat until the sugar is dissolved. Add in the evaporated milk, and stir constantly until the sauce is the desired consistency.