- 1 cup vegetable oil
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 2 cups granulated sugar
- 2 teaspoons vanilla paste
- 1/2 pound (about 3) Granny Smith apples, peeled, cored, and cut into 1/4” dice
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Directions:
Lightly grease a 9x13 pan and set aside. [I used Pam's baking spray with great results.]
In a large bowl, stir by hand the oil, melted butter, eggs, sugar, and vanilla. Stir in the apple and pecans. Add the flour, salt, baking soda, and cinnamon to the bowl, and then stir until combined.
Please note that this is a very thick batter, in fact it is more like a cookie batter. And while it may seem like it is unable to contain the apples, don’t worry, it will be fine.
Spoon the batter into the baking pan, patting down the top so it is even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out clean.
Myrtle's Note: This is a true Texas recipe in that I grew up making it for my neighbors at the behest of my mother, leaving out the cup of chopped pecans. My recipe was entitled "Apple Dump Cake" and was lost years ago. I have been searching for eons and when I spotted this "Apple Cake" recipe, I recognized it immediately! It is a weird cake in that the bottom is sort of soft, like a strudel and the top is crispy and chewy like a brownie. But more crispy and more chewy and so unlike anything you have tasted, really. It is a dump cake because you just dump the ingredients into a bowl and then the batter into a pan. Try not to gulp at the cup of cooking oil. Trust me, this is a hugely popular cake.
Yield: 16 servings
Source: http://www.homesicktexan.com/2015/10/apple-cake.html
