Recipe: Autumn Apple Cake

by | Nov 3, 2016

Maggie Fuentes and her blue-ribbon-winning Autumn Apple Cake

Mary Fuentes and her blue-ribbon-winning Autumn Apple Cake

The spring may have strawberries, and the summer may bring peaches and melons, but fall in North Carolina brings its own special treat – apples.

Here are a few apple facts:

  • It takes about 36 apples to make one gallon of cider.
  • The pilgrims planted the first American apple trees in Massachusetts
  • Apples float because they are about 25 percent air.
  • Refrigerate your apples if you want them to last longer. Apples ripen ten times faster at room temperature.
  • Apples are grown commercially in 36 states. North Carolina ranks 8th nationally in apple production with 125 million pounds produced in 2014.

Last month, Mary Fuentes, 16, of Charlotte placed first in the N.C. Apple Growers Association Apple Recipe Contest at the N.C. State Fair.  Mary won $200 for her Autumn Apple Cake.

Following is Mary’s winning recipe. More apple recipes are available from the N.C. Apple Growers website.

Autumn Apple Cake
  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 2 eggs, well beaten
  • 1 tablespoon vanilla
  • 3 tablespoons cinnamon
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups raw apples, peeled and chopped
  • ¾ cup pecans
Preheat oven to 350 degrees. Mix sugar and vegetable oil. Add eggs, vanilla and cinnamon. Add flour, baking soda, baking powder and salt. Mix well. The batter will be stiff. Fold in apples.
Pour into three greased and floured 8-inch pans. Bake for 30 minutes and test. May take up to an additional 5 minutes depending on how juicy the apples are.
  • 1 stick butter
  • 8 ounces cream cheese
  • 4 to 5 cups powdered sugar
  • Cream together all ingredients with a mixer.
Spread icing evenly between the layers and sprinkle chopped pecans on icing for layers but not on top of cake icing. Do not ice sides of cake.
Optional Decoration for Cake: Thinly slice apple with peeling left on and sprinkle with sugar and cinnamon. Place on parchment paper and bake at 325 degrees until lightly browned. Allow to cool and place on top of cake in a circle pattern. Add a few nuts to the center of the apple ring.