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The Miller Haus B&B Country Cookin' Recipes


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Fresh Apple Cake
Nothing says Fall in the kitchen like apples and pumpkins. And doesn't a warm cake with a rich sauce sound delicious?
September 12, 2011

This cake is so special. And the sauce just takes it right over the top! Made in a Bundt pan it looks impressive and the apples add such a great flavor. This is a perfect recipe for this time year.

I got this recipe from my cooking pals Ruthie and Connie. Connie always doubles the batch of sauce because her husband loves it so much.

3 cup flour
1 t. baking soda
3/4 teaspoon salt
2 cups sugar
2 large eggs
1-1/2 cups vegetable oil
3 cups diced apples
2 teaspoon vanilla
1 teaspoon cinnamon

1 cup milk
1/2 cup butter or margarine
2 Tablespoon flour (heaping)
1 teaspoon vanilla
1 cup sugar

Preheat oven to 350°F. Grease a tube or Bundt pan and set aside.

Sift together the flour, soda and salt then set aside.

Cream together sugar, eggs and vegetable oil. Add apples, vanilla and cinnamon. Slowly add flour to the creamed mixture. Batter will be thick.

Pour batter into greased pan. Bake at 350° for 1 hour and 15 minutes. Leave in pan until completely cool.

Just before serving cake, make the sauce. Combine the flour and sugar. Then mix all ingredients together and cook until thickened. This sauce will get thicker and the amount of flour will determine the thickness.

Serve this sauce warm over cake.

You can also make this in a 13x9 and bake for 45 to 50 minutes. I will say, I totally prefer the Bundt pan.

Makes: 1 cake

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