Gooey Apple Sheet Cake

Every year during apple season, we go to Hillcrest Orchards. This year we went with Jack's kindergarten class.

The boys liked cheering for Elvis Pigsley in the hog races.

Sliding down the giant slide is always a highlight.

At the petting zoo, Ben cradles a tiny chick.

We came home with a 1/2 bushel of Rome Beauty apples and another bag of Honeycrisps, the best-tasting eating apple. Here is a great fall cake - I brought it to a church picnic last week and didn't bring any home. I found it originally on the Cooking Light site, but it's certainly not light. I changed the recipe slightly; I use lots more apples than it called for.

Gooey Apple Sheet Cake

For the cake:

2 cups all-purpose flour

2 cups granulated sugar

1 cup butter -- melted

2 eggs

1 tsp. baking soda

1/2 c buttermilk

4 c chopped apples -- (1/4-1/2 inch pieces)

1 1/2 tsps ground cinnamon

For the Topping:

3 cups powdered sugar

8 oz. lowfat cream cheese

2 eggs

1/4 c oats

Mix melted butter and sugar with a mixer. Add eggs and beat well. Combine the flour, baking soda, and cinnamon in a small bowl. Add flour mixture alternately with buttermilk, mixing well. Fold in the chopped apples. Spread batter into well greased (or sprayed) 13 x 9 baking pan. Mix topping ingredients and put over cake BEFORE baking. Bake in a 350ºF oven for 40-45 minutes. You can store this on the counter OR in the refrigerator.