2009 October 11 | Soupbelly

First, apple muffin tops. Then, mini apple pies. Now, deliciously moist apple cake with lemon icing. You could make the assumption I’ve gained a good 57, 58 pounds from what I’ve been eating.

And Fatty has a grrrrreat recipe to share with you today! This is one of those recipes that comes out perfect no matter what you do. It might almost be foolproof. I only say that because I didn’t mess it up, nor do I think I could mess it up. And I’m a fool.

I went apple picking twice this season. And both times I’ve managed to turn a totally healthy fruit into dessert. I use to eat apples just as they were meant to be eaten. I don’t know what got into me.

Honestly, I think it’s the season to get fat again. In the beginning of the year, like many people I joined a gym, worked out every day of the week (what, you don’t do that?!) and ate healthy. Then I made a blog and got chubby. Went to the gym a little less. As it got colder, there was no need to wear shorts or tank tops anymore, and sweatshirts and sweaters hide many things, like the Goodyear tire I’ve been sporting around my waist. It got to the point where I am only working out my arms with a resistance band, just in case my arms show in short sleeves, I didn’t want those batwings to start flopping around.

Yes, too graphic, I know. But at least I’m being honest about it.

I think I’d have more incentive to be healthy if it was still warm outside. I’m currently stuffing my cheeks with nuts, berries and delicious apple cake, waiting to hibernate soon.

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Apple Cake

printable recipe

Ingredients for cake:

2 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
2 cups wheat flour
1 tsp. baking soda
4 cups apples, peeled and cut into small cubes
9” spring-form pan

**ALTERNATIVE FOR OIL***

If you want to replace the vegetable oil with something healthier, use 1/2 cup applesauce in place of it.

Ingredients for lemon icing:

1 cup confectioner’s sugar
1 tsp. grated lemon rind
juice of one lemon

Directions:

1) Preheat oven to 350 degrees.

2) In one mixing bowl, combine eggs and oil. Beat with an electric mixer, then add white sugar, brown sugar and vanilla. Beat until mixed well.

3) In another bowl, combine flour, salt, baking soda and cinnamon. Add the egg mixture into this bowl, mix until well combined. Fold the apples in by hand. Batter will be very thick. Grease and flour the baking pan, pour batter into pan. Spread evenly. Bake at 350 degrees for 1 hour and 15 minutes. Test doneness by sticking a toothpick into the middle, if it comes out clean it is done. Let cool (at least an hour). Remove cake from sides of pan.

4) As cake is cooling, make lemon icing. Combine all icing ingredients together, mixing with a spoon. Drizzle over cooled cake. Serve.

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Preheat oven to 350 degrees.

Peel apples. I used 4 1/2 medium sized apples to fill 4 cups. I also used half Fuji apples and half Red Delicious. The combination made the cake tart and sweet at the same time.

Dice apples into small cubes.

In one mixing bowl, combine eggs and oil. Beat with an electric mixer, then add white sugar, brown sugar and vanilla. Beat until mixed well.

In another bowl, combine flour, salt, baking soda and cinnamon.

Add the egg mixture into this bowl, mix until well combined.

Fold the apples in by hand. Batter will be very thick.

Grease and flour the baking pan, pour batter into pan. Spread evenly.

Bake at 350 degrees for 1 hour and 15 minutes. Test doneness by sticking a toothpick into the middle, if it comes out clean it is done. Let cool (at least an hour).