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!