Fresh Apple Cake

I used this recipe for cupcakes today but it would work for a sheet cake, too. I like that it can be mixed in one bowl and in the oven quickly. There is a little prep work for the apples but isn't that what teenage children are for??

Fresh Apple Cake . . . or Cupcakes

1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons vanilla extract
1 tablespoon freshly grated lemon zest

3 heaping cups of peeled and diced apples
1 tablespoon brandy
1 teaspoon cinnamon
1 tablespoon brown sugar

Preheat oven to 350 degrees. Either line cupcake pans with papers or vegetable oil spray and line the bottom of a 11 x 13-inch (or there abouts!) with parchment paper.

Place all of the first group of ingredients in a mixing bowl. Mix until just combined. If the batter is too dry, add drops of milk until it reaches the proper consistency.

In another bowl, combine the second group of ingredients. Fold the apple mixture into the batter and put into your prepared pan(s).

Depending on the pan(s) used, baking for approximately 15-25 minutes or until golden and the top springs back when lightly pressed. Cool in a wire rack.

The cake goes well with whipped cream or a scoop of vanilla ice cream. If you want it simple, ice with a thin lemon glaze.