This recipe is a favorite from a small cookbook I have had for years and years and has recipes from various Inns from around the US. This one really struck my fancy and I have made it quite a few times. You can tell when you get to this recipe as it is well worn.
Washington Apple Cake comes out of the oven with that crispy, crunchy, split top and smells incredible. But when it cools, and you add the Cream Cheese Icing, and slice you a square of it, or maybe two, (and believe me, you will want two) you are in heaven. Don’t wait too long to make it. This is an easy recipe, yet full of flavor, and with apples, it has to be good for you, right?
Washington Apple Cake
2 cups sugar
1 cup cooking oil
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup chopped walnuts (or pecans if you prefer)
4 cups thinly sliced pared tart apples (5 medium)
Beat eggs with a mixer until thick and light. Combine sugar and oil; pour into eggs with mixer on medium speed, combine well. Stir together flour, cinnamon, soda, and salt; add to egg mixture with vanilla; beat to mix. Stir in nuts. Spread slices apples in a buttered 13x9x2-inch pan. Pour batter over apples, spreading to cover. (batter may be thick, but that’s ok – it cooks up so good!) Bake at 350 degrees preheated oven for 1 hour. Remove from oven and cool. Spread with cream cheese icing.
Cream Cheese icing:
Soften 2 3-oz. packages cream cheese. Beat until fluffy. Beat in ¼ cup melted butter; then beat in 2 cups powdered sugar and 1 teaspoon lemon juice. Spread over cooled cake. Refrigerate. Makes 12-15 servings.