CHUNKY APPLE CAKE with CREAM CHEESE FROSTING.

 Nothing says fall better than apple cake. At least to me. I have a number of recipes for apple desserts and can't believe it is already Thanksgiving Eve and I have yet to make any of them. And I even bought some Granny Smith Apples. Oh! Well! I will just have to make something in December, or January, or February. Apples can be baked any month of the year. Right?

Friend Susan made this delicious Chunky Apple Cake with Cream Cheese Frosting for us the last time she hosted canasta. Susan often makes recipes from her Southern Living cookbooks and they are always so good. 

I always have to make a Mother's No-Fail Pecan Pie for Thanksgiving so that is what I will be doing this afternoon. I will probably go on and make the cornbread for the dressing too. The sweet potatoes and dressing though will have to wait until Thursday morning. We will be celebrating Thanksgiving with our younger son Patrick and his family here in MO. Then we will be heading to CO to celebrate an early Christmas with our old son Jeffrey and his family the first weekend in December. It will be a busy time for us.

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CHUNKY APPLE CAKE with CREAM CHEESE FROSTING

1/2      cup (1 stick) butter, melted

2         cups sugar

2         large eggs

1         teaspoon vanilla extract

2         cups flour

1         teaspoon baking soda

1         teaspoon salt

2         teaspoons ground cinnamon

4         Granny Smith apples, peeled and sliced

1 - 1/2 cups chopped walnuts, toasted

CREAM CHEESE FROSTING

1          8 - ounce package cream cheese, softened

3          tablespoons butter or margarine, softened

1-1/2    cups powdered sugar

1/8       teaspoon salt

1          teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch baking pan. Set aside.

Stir together the first four ingredients in a large bowl until blended.

Combine the flour and the next 3 ingredients with a whisk; add to the butter mixture, stirring until blended.

Stir in the apple slices and walnuts.

Spread into the baking pan.

Bake for 45 minutes or until a toothpick comes out clean when stuck in the center.

Cool completely in the pan on a wire rack.

Spread with the Cream Cheese Frosting. Sprinkle with toasted walnuts, if desired.

Store in the refrigerator.

Prepare the Cream Cheese Frosting:

Beat the cream cheese and butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar and salt, beating until blended. Stir in vanilla.

Yields 1-2/3 cups.

Cut into squares to serve.