Apple Cake (​Kimberly Brandt)

This has been a family favorite for years and even impressed my small group who are rather discerning ;-)  Apple cake was big in the 70s and 80s. I think it may have been referred to in other areas as, for some reason, Roman Apple Cake. The lemon sauce is, in my view, totally necessary and should be made shortly before you serve it, still warm! (The cake is also good for breakfast!)

Recipe

• Grease and flour a 9 X 13 pan; I use glass pans.
• Preheat oven to 325 degrees.
• Cream together: 1 stick of butter, 2 cups sugar.
• Add 2 beaten eggs, then 4-6 diced apples (I like the tarter ones like Granny Smith and Gravensteins but any kind that cooks well is fine).
• Then combine 2 cups of flour, 1 teaspoon nutmeg, 1 teaspoon cinnamon, and 2 teaspoons baking soda and mix this mixture into the butter/sugar/eggs/apples mixture.
• Bake for 40-50 minutes. Could take a little longer; ideally cake center holds up to a little finger pressure, or passes the no-goo toothpick test.

Lemon sauce:

• Mix all together in a small saucepan:
• 1/2 cup sugar (you could add a little more at the end if it's too tart for you)
• Juice and rind (zest) of 2 lemons
• 1 cup water
• Pinch of salt
• 2 tablespoons of cornstarch

Stir over medium heat until thickened. If you need to thicken more, dissolve another tablespoon of cornstarch in a small amount of water and add while stirring. Let people add it warm right before they eat it. It can be reheated if needed.

NOTE FOR BRITT: If this does not turn out well it is my fault and I expect you to call me and really let me have it.