Apple season is here and is without a doubt my favorite time of year for cooking. I put it that way because I don’t want summer to get mad at me. I love summer for many other reasons!
Not only do I love apples but I also love pumpkin and all the comfort foods that I get hungry for as the temperatures cool off. We are planning a pretty big variety of wonderful fall foods, soups, meats, side dishes, casseroles, breads and of course our favorite fall desserts.
So get ready, this is the first of the fall recipes that I am posting, Terri has a bunch too. You will notice that Terri and I are taking turns at posting to this blog.
Have you noticed that there are two Pinterest ready pictures located under the recipes? We are doing this to help you pin an already enhanced pin to your boards, without you having to spend all the time it takes to make a good pin.
There are two layers to this cake. The bottom part is the cake and the top is cheesecake. In this picture you can see both. Around the edges it looks like cake but under the little bit of crust it really is cheesecake. I have made this many times and sometimes the whole top shows the cheesecake and the next time it looks more like this.
Grab some fresh apples and make this cake today and you will be into the fall mood! I used three apples, which were just a medium size. Don’t go overboard but you could even use slightly more than the 1 1/2 cups the recipe calls for.
Fresh Apple Gooey Cake
For the cake layer:
1 cup unsalted butter, melted
2 cups sugar
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ cup buttermilk
1 1/2 cups finally chopped apples
1/2 cup pecans, toasted & chopped
For the cheesecake layer:
3 cups powdered sugar
8 oz cream cheese
¼ cup oatmeal
Mix topping ingredients well.
This topping goes on the cake before baking.
Preheat oven to 350°
Grease or spray a 9×13 inch pan.
Melt the butter and pour into a large bowl. Stir in the sugar, eggs, and vanilla. Combine the flour, soda, salt and cinnamon. Add to the sugar mixture, alternately with the buttermilk. Mix well. Fold in the apples and pecans. Spread batter into pan. Set aside while you make the topping. Spread the topping over the cake batter gently but evenly. You want to keep it even and cover the batter completely.
Bake in a 350º oven for 45 minutes.
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