MY Mother made this family favorite from scratch and it was the most requested birthday cake. We could hardly wait for apple harvest to begin, because we kids knew what would be baking in the oven. The tempting aroma brought us right into the kitchen.
Cakes are a terrific dessert to take to potlucks because they travel well and feed a lot of people. The slightly sweet hard sauce can also be served with quick breads and scones.—Iola Egle, Bella Vista, Arkansas
"I've served these fun kabobs at many parties," says Robin Spires of Tampa, Florida. "You can use any combination of fruits you like, depending on what's in season. The thick chocolate sauce has just the right hint of orange."
This tender, moist cake is full of old-fashioned comfort, and the yummy brown sugar sauce makes it special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California
Hungry for harvesttime? This tasty cake puts the season's best in the spotlight. Featuring apples, walnuts, spices and toffee bits for sweetness, it will satisfy you to the core. —Barbara Zaverson, Hudson, New Hampshire
This recipe won first prize at the annual Apple Festival in Lincoln County, North Carolina! It’s not your usual apple cake—you spread raspberry jam over the crust, then cover that with apple pie filling and a sour cream topping. I hope it’s a winner in your book, too.
A quick-bread mix is the secret behind this speedy and versatile spice cake from Marilyn Terman in Columbus, Ohio. Moist and flecked with bits of apple, it’s fabulous for dessert and great with a cup of coffee or as a breakfast coffee cake, Marilyn notes.
Flavored with cinnamon and apples, Sherry Ashenfelter’s rich, old-fashioned apple cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of her Waterville, Ohio family’s very favorite recipes for decades.