This is our favorite family birthday cake. The recipe comes Bakery Lane Soup Bowl, a wonderful restaurant from my college days in Middlebury, Vermont. The restaurant has long since closed but I still have my tattered copy of their cookbook and love their good old fashioned soups, salads, breads, and dessert recipes. This is a moist, sturdy, and really delicious cake that keeps well and has happily traveled over the years to dozens of birthday parties!

Apple Cake

2- 1/3 cups flour
2 cups sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon each cloves and nutmeg
4 cups peeled and chopped fresh apples
1/2 cup butter, softened
1/2 cup walnuts, chopped (optional)
2 eggs

1) Combine flour, sugar, soda, salt and spices in large mixing bowl. Mix until well blended 3 – 4 minutes.

2) Add chopped apples, nuts, eggs, and butter. Beat at medium speed until well blended.

3) Pour into greased and floured 9 x 13 x 2 inch pan or two 8″ round pans (line bottom with parchment paper if you plan to unmold the cake.)

4) Bake in pre-heated 325 degree oven for 45 – 50 minutes until cake springs back when touched and toothpick comes out barely clean. Cool completely on wire rack before either frosting in pan or unmold to frost.

Caramel Frosting (makes enough to frost top of 9 x 13 x 2″ cake. Double if you want to frost sides too.)

1/3 cup butter
1/2 cup firmly packed brown sugar
Dash salt
3 tablespoons milk (ok to use low fat)
1- 1/2 cups sifted confectioners sugar (about)
1/4 teaspoon vanilla

1) Melt butter in small saucepan. Add brown sugar and salt, stir over medium heat until sugar melts. Add milk and bring to a boil then remove from heat. Pour into mixing bowl and let cool 10 minutes

2) Add confectioners sugar and vanilla and beat in mixer at medium / high speed until smooth and spreading consistency, adding extra confectioners sugar if necessary.

3) Spread on fresh apple cake and enjoy the deliciousness!