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Fresh Apple Cake
To turn this into an autumn holiday cake you may add to the batter, 1 tablespoon of ground cinnamon, and a 1/2 teaspoon each of ground cloves, freshly grated nutmeg and ground ginger. Makes 6 - 8 servings

Ingredients
4 1/2 cups raw apples, peeled and chopped
lemon juice to keep color
1 1/2 cups salad oil
2 cups granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped and roasted

Buttermilk glaze:
2/3 cup sugar
1/4 teaspoon baking soda
1/3 cup buttermilk
1/3 cup unsalted butter
2 teaspoons light corn syrup
1/2 teaspoon pure vanilla extract

Directions
Prepare apples, use lemon juice to preserve color - set aside.

Add sugar and eggs to oil, mix well at low speed until creamy and smooth. Sift flour before measuring. Sift again with salt, baking soda and baking powder. Add flour mixture to creamed mixture a little at a time. Fold in well after each addition. Add vanilla. When the batter becomes stiff, remove beaters and finish mixing by hand. Fold in apples and nuts. Bake in a greased 9" x 13" pan 1 hour at 350 degrees.

Check with toothpick for doneness or press lightly on cake to see if it springs back up. This is a very moist cake and so it will need the full baking time. Top with buttermilk glaze. Because of its moistness, this cake will stay fresh for days.

Buttermilk glaze: Combine all ingredients except vanilla in a small saucepan. Bring to a boil and boil gently for 5 minutes. Add vanilla. Pour the glaze slowly over the cake and serve warm.

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