Carolina Apple Cake

Down in the Carolinas, apple cake isn’t fussy. It’s the kind of thing you stir together in one bowl, slide into the oven, and pour a warm butter sauce over while it’s still steaming. That’s it. That’s the whole show.

Three cups of peeled, diced apples disappear into a rich batter of oil, sugar, eggs, and flour, keeping every slice impossibly moist.

Chopped nuts bring crunch, vanilla runs through both the cake and the sauce, and that brown sugar topping soaks in just enough to create a sticky, caramel-like glaze on top.

This is church supper cake. Potluck cake. “I’ll bring dessert” cake. It feeds a crowd and never disappoints.

Kitchen Tips

• Use firm, tart apples. Granny Smith or Braeburn hold their shape during baking and won’t turn to mush. Honeycrisp works too if you like it sweeter.
• Pour the sauce over the cake while it’s still warm. The heat helps it absorb into the crumb. Let it cool too much and it just sits on top.
• Don’t overmix the batter. Once the flour is incorporated, fold in the apples and nuts gently. Tough cake comes from heavy hands.