autumn surprise cake
Mom got this recipe from a friend in the mid 1950's. We grew up eating and loving it. It's a custom in our house to make it when the fall apples ripen. It's excellent any time of the year, but to us this was a "fall" recipe. In 1995 I posted this on the Internet. I received many emails and one was from a lady in Canada who said her husband didn't like coconut and so she substituted raisins. It was her husbands favorite cake. There's lots of recipes of this cake on the web now with many variations. So now I'm posting the same recipe again 20 years later. Enjoy!
prep time
cook time
method
Bake
yield
12-15 serving(s)
Ingredients
- 2 cups cored and chopped unpeeled apples
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
How To Make autumn surprise cake
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Step 1Mix apples and sugar, let stand for about 40 minutes. I used Jonathan apples.
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Step 2Stir apples occasionally to make a syrup.
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Step 3Sift flour, soda and salt together and add to apples, stirring to mix with spatula.
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Step 4Add remaining ingredients and stir with spatula to mix. Bake in a greased and floured 9x9x2-inch pan.
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Step 5Bake at 325° for 35 to 40 minutes.
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Step 6Frost with caramel frosting.
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Step 7I usually double the recipe and place in a 9x13-inch pan. Adjust cooking time.
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Step 8Very moist cake and easy to make...especially since you don't have to peel the apples.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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