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This is something my grandmother (my Mom's mom) taught me to make about two years before she died. Out of her 7 kids, only 2 know it. Out of her grand kids, I'm the only one that knows. I can't make it just as good as she did, but it's still really tasty. I like to make it for Thanksgiving and sometimes when I'm feeling a little down. The house smells amazing and it's hard to keep people from tasting the frosting all the time.

Ingredients:

For the apple cake
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cups light brown sugar (for more intense flavor, you can use dark brown sugar, rather than light brown)
1 cup vegetable oil
2 large eggs, at room temperature
2 cups grated peeled and cored apples (I used Rome red apples here), about 1 pound
2 teaspoons pure vanilla extract
2/3 cup toasted walnuts, chopped (optional)

For the frosting

2 large egg whites
1/2 cup light brown sugar
Pinch of coarse salt
3/4 cup unsalted butter, firm but not chilled, cut into cubes
1/2 teaspoon pure vanilla extract

Directions:

Make the cake
Preheat the oven to 350°F (175°C). Spray an 8-inch square cake pan with nonstick cooking spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.

In a large bowl, whisk together the brown sugar, oil, eggs, grated apples, and vanilla. Add the dry ingredients and fold with a rubber spatula until the flour has been absorbed. Fold in the walnuts, if using.

Pour the batter into the prepared cake pan. Bake on the prepared baking sheet, rotating the sheet about two-thirds of the way through the baking time, until a tester inserted into the center of the cake comes out with just a few crumbs adhering to the bottom, 50 to 55 minutes. Let cool completely in the pan on a wire rack.

Make the frosting

Bring 1 inch of water to a boil in the bottom of a double boiler. In the top of the double boiler, whisk the egg whites with the brown sugar and the salt over (not in) the simmering water until warm to the touch, 1 to 2 minutes. (Be careful to not let the bottom of the top of the double boiler touch the water.) Transfer to the bowl, and with an electric mixer, beat until stiff peaks form.

With the beaters running, gradually mix in the butter, piece by piece. By the time all the butter is added, the mixture will break, but it will become smooth again as you continue to beat. Beat in the vanilla.

Spread the sweet goodness over the top of the cake. Cut into squares.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being