Johnny Appleseed Cake with Caramel Sauce

My collection of Junior League cookbooks has grown over the years. It began with Applehood & Motherpie - a bright green 3-ring binder from the Rochester, NY chapter. Purchased over 20 years ago, it offered simple, elegant dishes that weren't too difficult for an advanced beginner like me. Some of those recipes are now old family favorites.

I'll often purchase a Junior League cookbook when we're on vacation. The recipes really seem to capture local flavors.... plus, cookbooks make great souvenirs!

The Junior League at Home: Meals and Menus for Every Day and Special Occasions was complied by The Association of Junior Leagues International and includes favorite recipes from groups far and wide. I purchased it at my local Barnes & Noble, and finally got around to trying a cake recipe I bookmarked several years ago.

Johnny Appleseed Cake with Caramel Sauce

Cake:

2 1/4 cups flour

3/4 cup sugar

3/4 cup packed brown sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

3/4 cup vegetable oil

3 eggs, lightly beaten

2 teaspoons vanilla extract

2 large, tart cooking apples, cored and cut into 1/2" pieces (about 2 1/2 cups)

3/4 cup finely chopped walnuts

whipped topping for garnish (optional)

Caramel Sauce:

1 cup packed brown sugar

1/2 cup heavy cream

3 tablespoons butter

1 teaspoon vanilla extract

For the cake: Preheat the oven to 350 degrees. Mix the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl; beat at low speed for 1 to 2 minutes until well mixed. Add the oil, eggs, and vanilla; beat at medium speed for 1 to 2 minutes or until smooth. Stir in the apples and walnuts by hand. Spoon batter into a greased and floured 13 x 9 inch cake pan. Bake for 40 to 45 minutes, or until the top springs back when lightly toughed in the center. Cool on a wire rack.

For the sauce: Combine the brown sugar, cream, and butter in a 1 quart saucepan. Cook, stirring constantly, over medium heat for 3 to 4 minutes or until the brown sugar dissolves. Stir in the vanilla. Drizzle the sauce over cake slices to serve. Garnish with whipped topping, if desired.

I brought this cake to a Sunday dinner at my sister's. It was delicious - no leftovers!

Are you a fan of Junior League cookbooks?

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

Weekend Cooking: Three-Bean Turkey Chili

Are you looking for a quick, great-tasting fall meal? It doesn't get much easier than this crock-pot chili recipe adapted from Kraft's Food & Family magazine. Perfect for game day or a busy weekday, it even combines my three favorite beans!

King Arthur Flour's Maple Cornbread is the perfect accompaniment. My family loves this variation on a traditional recipe.

Three-Bean Turkey Chili

1/2 lb. ground turkey

2 14-ounce cans diced tomatoes, undrained

16 ounce jar salsa (I used Tostito's chunky salsa - mild)

1 can (15 oz.) black beans, rinsed

1 can (15 oz.) kidney beans, rinsed

1 can (15 oz.) cannellini beans, rinsed

1 teaspoon chili powder

1 teaspoon cumin

Cook the turkey until no longer pink, stirring occasionally - about 10 minutes.

Add to slow cooker, along with all remaining ingredients.

Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours.

Top with shredded cheddar cheese, if desired.

Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.