A long-time reader emailed me one day this week to ask for the recipe for one of my favorite desserts: the Ozark Mountain Apple Cake. I had featured it in My Southern Heart a couple of years ago. She had baked it then and loved it, but lost the link. I emailed her back with the recipe. Since then, I’ve had this cake on my mind and wishing for a warm slice right from the oven. It is moist, apple sweet and absolutely delicious. It’s actually even better the second day! So for a sweet repeat, here’s the recipe for Ozark Mountain Apple Cake.
I baked it this afternoon and the wonderful scent of cinnamon and apple filled the apartment. I’ll enjoy a couple of slices, share some with my next-door neighbor (I am Southern after all) and then take the rest to my daughter’s house. I really shouldn’t eat a whole cake all by myself…right?! Enjoy!
Ozark Mountain Apple Cake
2 cups sugar (The original recipe calls for 2 cups but this makes for a very sweet cake. I usually reduce the sugar to about 1 & 1/2 cups or 1 & 3/4 cups if you’re using tart apples like Granny Smith.)
1/2 cup butter or margarine or vegetable oil
2 eggs, beaten
2 teaspoons cinnamon
1 pinch of salt
2 teaspoons of vanilla
2 cups flour
2 level teaspoons baking soda
4 cups peeled and diced apples (McIntosh or Rome Beauty) (I didn’t have those particular apples and it still turned out great!)
1 cup chopped nuts (optional)
Yellow raisins (I used about 1 cup regular raisins)
Mix dry ingredients and wet ingredients separately. Combine well and pour into greased and floured 13 x 9 pan or a large cast iron skilled sprayed with Pam or other vegetable spray. Bake 350 degrees for about 40-45 minutes. Serve warm or cold. May refrigerate. Great with whipped cream!