Gooey Apple Sheet Cake

I'm swimming in apples. Or I could be. If there were a swimming pool out there, I might actually be able to fill it. Well maybe not a swimming pool but we could definitely fill a wading pool. Anyways, our CSA keeps throwing apples at us as fast as I can use them. Actually, faster since they're piling up on the counter. And I'm funny about apples. I love them, but I prefer them sliced. I'm weird that way. So I carry apples back and forth to school, but don't really eat them. I've already mentioned my preference for sliced apples which is tricky in a classroom environment, but the more pressing issue as to why these apples live in my bag going back and forth to school is that I never seem to have much time to eat apples during the day. I obviously can't eat them when the kids are around because I'm busy doing other things, and after school I'm too busy becauseI want to go home. The time I could take to wash the apple, slice it and eat it is also time I could spend copying math or reading homework. And after a long day at school, the second takes preference. So the apples are accumulating faster then they're being consumed.

So, yes we have an apple pile-up situation. Last Saturday we went over to a friend's house for dinner, and I volunteered to make something with apples for dessert. I decided to try this recipe which used a grand total of 2 apples. But two more then I would have otherwise used, so I guess that's good. I halved the cake - there were only 6 of us, after all. The recipe listed below is the full 9 x 13 sheet cake version, not the halved version. I made it in a glass 8 x 8 ish pan, and it came out really well. The flavor was sweet, but the texture was both nice and gooey and yet crunchy and full of bite. Don't be fooled by the picture - it is a somewhat unusual looking cake but it does taste great! And, the picture isn't mine. It's from the original website. I forgot to take a picture before I toted the dessert uptown.

Gooey Apple Sheet Cake
Diana's Desserts
serves 24

My notes - Again I halved this recipe with great success baking in a glass 8 x 8 dish. I didn't have buttermilk, and so I added half a tablespoon of vinegar to milk in order to curdle and create a buttermilky type substance. I googled for buttermilk substitutions - no I'm not that clever on my own. I think I used the whole 2 cups of apples, though, as part of my plan to use up as many apples as possible. The cake was delicious, and the recipe will be repeated!

For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 cup butter
2 eggs
1 tsp. baking soda
½ cup buttermilk
1 generous cup shredded apples
1 tsp. ground cinnamon

For the Topping (to be put over cake batter BEFORE baking cake):
3 cups powdered sugar
8 oz. cream cheese
2 eggs
¼ cup oatmeal

Garnish, (optional)
Sliced apples

For Cake:
Melt butter, stir in sugar and eggs. Add flour and baking soda alternately with buttermilk, mixing well. Fold in shredded apples, the raisins, and the pecans. Spread batter into well greased (or sprayed) 13 x 9 baking pan. (Mix Topping ingredients and put over cake BEFORE baking).

Bake in a 350ºF (175ºC) oven for 35-45 minutes. If using a convection oven, bake for 25 minutes. If desired, garnish cake with sliced apples.

For Topping:
(Mix and put over cake batter BEFORE baking)
3 cups powdered sugar
8 oz. cream cheese
2 eggs
¼ cup quick cooking oats

Mix all ingredients together and put over cake batter BEFORE baking.