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PICT1073Thinking of ways to use apples in new ways can be challenging. During the winter months you can find all sorts of recipes and ways to use these apples when you have a bushel looking at you: yet when you have them staring at you, your mind is a complete blank!

Apples are good keepers, so if you just step back and take a couple deep breaths, the ideas will come to you, unlike with soft fruits such as peaches when you are at wits end, between fruits ripening faster than you can think, and combatting fruit flies. Apples are a welcome sight.

This cake has two cups of freshly grated apples with the skins on so no peeling is required, speeding up the process. Also The cup of old fashioned rolled oats usually soaked in hot water, I did experiment by heating  1/2 cups of apple cider and pouring over the rolled oats. Cooking is all about experimentation. sometimes you win and sometimes you loose. This time I won!, at least if the friends that received the cake samples were honest with me.

For this cake I used Rome apples. I got 2 cups of grated apples from two good sized apples.

As for the frosting, in the past I have used a recipe that called for 8 ounces cream cheese and a stick of butter, beaten together at once, however this time I did some research to find a recipe that was different from the usual, and I believe it paid off, this recipe is the same as the common recipe usually found, however the technique is a bit different.

With this frosting recipe you add the room temp butter in slowly allowing more air to be beaten into the frosting between each addition and the same with the addition of the confectioners sugar adding in cup by cup. I believe the frosting is more firm. I was able to form peaks with mine. It does soften up however at room temp.



Grease a 9×13 inch pan.

1 Cup Old Fashioned Rolled Oats

1 1/2 Cups Boiling Water or Apple Cider

Let soak for at least 20 minutes (will be added to the cake later)

2/3 Cup Butter Softened

1 Cup Sugar

1/2 Cup Brown Sugar

2 Eggs Beaten

2 Teaspoons Vanilla

2 Cups Flour

2 Teaspoons Baking Soda

1/2 Teaspoon Salt

1/2 Teaspoon Nutmeg

1 Teaspoon Cinnamon

2 Cups Grated Apples

Combine the butter and sugars in mixing bowl and cream with flat beater, until light and fluffy.

Add beaten eggs, vanilla, and mix well

Add oatmeal mixture and mix well

Mix flour, baking soda, salt and spices, add to creamed mixture until well blended.

Add grated apples, mix well.

Pour into greased 9 x13 inch pan.

Bake at 350 degrees for approximate 40 to 45 minutes, or until knife inserted in center comes out clean.

Cool and Frost.


8 OZ Cream Cheese (Room Temp)

1 Stick Butter (Room Temp)

1 Teaspoon Vanilla

3-4 Cups Confectioner’s (10 X) Sugar

Beat the the cream cheese until fluffy, add the butter 2-3 tablespoons at a time and beat well between each addition.

Add Vanilla and mix well

Add the Confectioners sugar 1 cup at a time beating about 2 minutes between additions.

When all sugar has  been added beat on high for approximately 2 minutes.

Frost Cake