Apple Cake with Cream Cheese Frosting

This cake was passed down to me by my Godmother. I always looked forward to making it every fall and it remains one of my favorites. May be done up a day or two before you need it. An alternative to the Cream Cheese frosting is to sift powdered sugar on the top.

INGREDIENTS

2 lg. eggs
2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4. tsp nutmeg (I use cinnamon since I don’t like nutmeg)
4 c. peeled, diced apples (Northern Spy the best or Granny Smith or McIntosh)
1 c. chopped walnuts (I toast mine first @ 300º for approx. 8-10 min)

Cream Cheese Frosting:
1 (3 oz.) pkg. cream cheese, room temp.
3 TB butter or margarine, softened
pinch of salt
1/2 tsp. vanilla
1  1/2  c powdered sugar

DIRECTIONS

Beat eggs until light and fluffy.
Gradually add sugar, oil and vanilla.
Sift together in separate bowl the flour, salt, bkg. soda, cinnamon and nutmeg; add to first mixture.  Stir in apples and nuts. (NOTE:  if mixture is too heavy for your mixer, use your hands to finish mixing)
Put batter in a greased 9″ x 13″ pan and bake at 350º for 45 min.
Let cool in pan, then spread with Cream Cheese Frosting or sift powdered sugar on top.

Cream Cheese Frosting:
Mix all ingredients together until smooth.