Hood River Fresh Apple Cake

*drools* Holy. Moly. Drop everything you are doing, and make this cake! You'll feel like you've died and gone to heaven. This may be my favorite cake ever. 

This recipe is actually from the "A Taste of Oregon Cookbook" (where I'm from!) and seriously, you won't be sorry you made this. The cake caramelizes on the sides, and on the top. And you make this amazing sauce that you drizzle on top. I've made this a few times and all I could hear while I was dishing out the dessert was,  "Mmmmmmmm!" "Oh my goshhhhhh!" "This is so GOOD!" from everyone. 

The only thing I changed from the original recipe was instead of shortening, I used butter. I wouldn't change anything else. :)

Hood River Fresh Apple Cake

A teeny tiny bit changed from "A Taste of Oregon Cookbook"

• 2 cups sugar
• 1 cup butter (2 sticks)
• 2 eggs
• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 4 cups chopped cooking apples
• 1 cup chopped nuts
• FOR THE SAUCE:
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 1/2 cup whipping cream
• 1/2 tsp. vanilla

Cream together the sugar, shortening and eggs. Mix the dry ingredients and add to the creamed sugar/eggs. Add the chopped apples and nuts. Pour into a greased 9x13-inch pan and bake at 350 degrees for 45 minutes.
To make the sauce, in a small pan combine the sugars, butter and whipping cream. Bring to a boil, then remove from heat and add the vanilla. Pour the sauce (which is great hot or cold) over individual servings of the cake.