Go Back

Autumn Apple Cake (aka: Hood River Fresh Apple Cake)

A delicious throwback recipe starring the cozy fall apple cake with warm caramel sauce!
Print Recipe

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

Caramel Sauce

  • Combine all the 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 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.