“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.”
-J.K. Rowling, Harry Potter and the Deathly Hallows

Autumn Apple Cake, September 26, 2023.
Recently, my parents downsized and moved to another city and right next door to my brother. For months they had been dispensing with many of the things they had accumulated in over 50 years of marriage. One of those items that came my way was mom’s old copy of the “Taste of Oregon” cookbook. It was with eager hands that I received this book. It was really one recipe out of this vintage cookbook that I wanted: the Hood River Fresh Apple Cake. Mom used to make this warm and comforting cake, and I wanted to make it myself as an Autumn tradition.

While many almost identical versions of this are found online there is something comforting about using an old cookbook- it’s like having an old friend in the kitchen. With you. Additionally, this recipe is unique with its caramel sauce. Warm Apple cake with hot caramel sauce and whipped cream is perfection as an autumn day treat.

The one change I did make to this recipe was to substitute my caramel sauce for theirs, and actually, they are very similar, but I will put both for reference. I hope you enjoy this as much as we do

Ingredients

Cake

2 cups sugar
1 cup shortening
2 eggs
2 cups flour
2 tsps. baking soda
1 tsp. cinnamon
1/2 tsp. salt
4 cups chopped apples (most sweet tart varieties should work here; I used Pink Lady apples)
1 cup chopped nuts (optional)

Caramel Sauce (from Taste of Oregon)

1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup margarine
1/2 cup whipping cream
1/2 tsp. vanilla

Instructions

Autumn Apple Cake

Cream sugar and shortening together.
Add eggs and mix well.
Combine the dry ingredients and add to the mixture.
Stir in apples and if desired, nuts.
Spread batter in a greased 10 in. springform pan.
Bake at 350 degrees for 45-55 minutes or until toothpick in middle comes out clean.

Caramel Sauce

Combine all caramel ingredients except vanilla and bring to a boil in a small saucepan.
Once it comes to a boil add vanilla and remove from heat.
Ready to serve.

Notes

This is another caramel sauce recipe here that I love! I recommend making caramel sauce on a dry day, so it doesn’t separate.

Original recipe from “Taste of Oregon”. Printed in Wimmer; Memphis, 1980. Copyright Junior League of Eugene Inc. 1980.

Have a beautiful day!

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Autumn Apple Cake