The Best Way to Celebrate Fall...Make A Mabon Cake

In honor of the Fall Equinox (Mabon), I am giving you one of my most treasured recipes. I know this is not the best looking cake you have ever seen. But it just might be the best you've ever tasted. Everyone that bites into it let's out an audible Mmmmmmm! I got this recipe 15 years ago from a Norwegian witch.

Start by peeling some of your favorite apples. Always try your apples before you bake with them. I had a selection here and ended up using only two varieties because one had little flavor and the other was too soft. Granny Smith's work perfectly in this recipe.

Dice them into small cubes about 1/4 inch square. you don't want anything bigger for this cake. You will need 4 cups.

Measure 2 cups of white sugar into the bowl of your mixer.

Thoroughly beat in 3 eggs.

Add 1 teaspoon of salt.

Then 1 teaspoon of baking soda.

Then 2 teaspoons of vanilla extract.

Pour in 1 cup of melted butter and mix thoroughly.

Change to your paddle attachment at this point.

Add 3 cups of flour beating after each addition.

Beat until you have a smooth batter.

Then add all of the apples. Beat on low until the apples are mixed in, then pour the batter and spread it into a greased 9 X 13 pan. Bake in a 325 degree oven for about 45 minutes. The time depends on your oven. You will see a pic below when it comes out of the oven. You should be able to stick a skewer in the middle and have it come out clean. It should be golden. Mine baked for an hour.

During the last 10 minutes of baking, prepare the sauce.

Melt 2 sticks of butter in a heavy pan.

Measure out 1 cup of dark brown sugar and 1/3 cup of evaporated milk.

When the butter is melted add the evaporated milk and the brown sugar.

Whisk it all together. Bring it to a rolling boil and boil it for a couple of minutes. Remove from the heat and whisk in 2 teaspoons of vanilla extract.

Remove the cake from the oven. This is what it will/should look like.

Pour the topping over the cake while it is still hot. I poke holes in the cake to allow the topping to sink in. You will notice I used parchment paper. Do not do this. I hadn't made this since last year and I thought it would be a good idea but the topping ran under the parchment and it took some fancy maneuvering to remove that stupid paper and keep the cake intact.

It is wonderful served warm with some whipped cream.

We like it so much we don't use whipped cream. Take my word for is out of this world wickedly good.

I usually let it sit for a while to soak up the sauce. Then I refrigerate it to firm it up. The taste intensifies overnight.

This is the densest, moist, caramely, apple dessert you will ever eat.

I have made 6 of these at a time because I get so many requests for them every Fall.

*We went on yet another day trip today and found the mother load! I am still sorting through the pics from yesterday's trip and will post the first ones tomorrow.

**If you are yearning for Fall, you will get your Fall fix in the next couple of days! As an example, we had to return home early today because the car was full. I also found some great treats to put in a basket for a future giveaway.

***Remember to enter the giveaway by clicking on the Teddy's Treats button on my sidebar.


I think that is what my old friend Viola gives me every every time I´m there visiting :-) But I´m not sure if she does the topping that way. We always eat it with vanilla custard :-) :-) I agree, it´s the best there is :-) :-)

One day when I´m rich and famous (Swedish saying :-), well I would have to become rich anyway:-) :-) ) I´ll have to visit You so You can show me all those fantastic markets You visit :-) I would probably have big problems getting all I would buy with me home :-) :-)

Have a great day now!
rox said…
Oh Jaz , like I need another recipe to try lol
now I'm torn !
my gal pals are all coming over for fullmoon celebration on thursday .I was going to make apple muffins and your scots pies but now I'm so tempted to go with the cake instead of muffins .
hmm maybe muffins for the kids and cake for my sisters ☺
I'm a huge sucker for moist cake ;-)
Pricilla said…
You crack me up...the motherlode.
I can't wait!

The cake looks yummy. I will try it when the apples come in.
whoa...wait just a minute...the cake looked incrediable...and then you hit us with THE SAUCE !!!!

o boy..that would be a BIG HIT over here...somebody LOVES anything carmel....

i am making this....for sure..with my beloved Gopher Glen Red and Gold apples...oh this cake would be good with LIMBERTWIG apples too..those dark, dark red tart ones that are ready right before Halloween...

i can't wait to see the trip....i am loving all of this.

kary and teddy
Leeanna said…
OMG Jaz! That Mabon cake looks absolutely scrumptious. I really gotta try this one for tomorrow.
Oh, this looks soooooo good! I have my go-to Fresh Apple Cake recipe that came from my great-grandmother that I make each autumn along with her recipe for pumpkin bread baked in coffee cans, but I MUST try this one. I wish I had some right now!

Kat said…
mmmm...I know what I'm making tonight, thank you!!!!!!! Love your blog, love it!
Guillaume said…
Looks delicious and seasonal.
Debbie said…
Looks divine!! I wish my stove was not in my dining room right now!! I would absolutely cook it, since we are WAY off our diets anyway and doing takeout constantly!! It looks really good....and gooey??
Teresa said…
Decadent! That's the only word I can think of for how this looks. Thanks for sharing!
Ha ha ha! I just recently made this cake, but the instructions obviously weren't very good because I poured the sauce on the cake BEFORE baking!
That doesn't work well. It was edible, but that's about it.
I'll have to try it again, using your version!
This looks fabulous! Can't wait to try with the tart, crispy Paula Red apples I picked up at the local orchard last weekend!
SharleneT said…
How can this be bad? Almost a pound of butter... there's no way that this can't taste good... nom, nom... Have copied this and will give it the old treatment within a week... solar, that is... thanks for sharing... come visit when you can...
Anonymous said…
I will try it. Your Salisbury steak recipe was superb. Made friends with everyone I served it to and one leftover was gobbled up by me at lunch the next day. Put between two slices of bread, Walla, instant delight. So it's great for leftovers too. Thanks and I'll try this dessert recipe for Sunday dinner.
Mystica said…
Sounds scrumptious!
Suzie said…
All of the local apples are starting to come into the markets, and I was just thinking that I wished I had a new recipe to use them in a different way. .and this looks SOOOOOO goooood!!!

Thanks for reading my mind!
Joane said…
I'm going to make this cake over the weekend for a birthday party. Do you salted or unsalted butter? Would it matter?
Christiane said…
I just made this, and I have to say...this is the best cake I have ever made. Thank you, thank you, THANK you for this recipe. I used Granny Smith apples. It's 85 degrees outside here, but it still feels like fall thanks to this awesome recipe.

Happy Mabon!
faerwillow said…
~how beautiful is this cake...i will be making this to celebrate...i can imagine the smell lingering in the air as it is baking and the taste...oh my sweet it is! wishing you and yours a blessed mabon and bright full moon blessings upon you all~
Chaotic_Dreamer said…
Made this last night, It's delicious! If you have not tried this recipe yet, I highly recommend it.
Anonymous said…
Mmmmmm! I make a similar apple cake but with apple pie spice. Now I have to make it with this sauce! Sounds incredible.
Kat said…
I just made this cake this evening....well almost. I'm gluten intolerant so I used a gluten free yellow cake mix and started at the point where you add the apples and wow, it's so good and you can't even tell it's gluten free. Thank you, I usually skip cake because gluten free just tastes fake but not this one...yummo!

Thanks again.
Suzie said…
Joyce, I finally got the chance to bake this cake. .hubs couldn't wait for it to set up for too long before wanting a piece. .you are right, it is SO wickedly good!! I was savoring so intensely, I think that my contacts exchanged eyes!! Oh!My!Stars!! This one is already in my permanent recipe book! Thanks SO much for sharing it with us!
Wendy said…
I am making this recipe this week for myself and maybe a few treasured friends. My mother's side of the family is from Norway so I'll be thinking of them while I'm eating this. Thank you for another delicious recipe!
Jennifer said…
Great pictures! Thanks for the recipe, it sure sounds good.