Fresh Apple Cake
Ingredients
 4 ½ cups raw apples, peeled and chopped
 lemon juice to keep color
 1 ½ cups salad oil
 2 cups granulated sugar
 2 large eggs
 2 ½ cups all-purpose flour
 1 tsp salt
 1 tsp baking soda
 2 tsp baking powder
 2 tsp pure vanilla extract
 1 ½ cups pecans, chopped and roasted
Buttermilk glaze
  cup sugar
 ¼ tsp baking soda
  cup buttermilk
  cup unsalted butter
 2 tsp light corn syrup
 ½ tsp pure vanilla extract
Directions
1

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

2

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.

3

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.

4

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.

About 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

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Peach Upside Down CakeBy On behalf of America's HeartlandPeach Knowledge
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Recent Recipes

Ingredients

 4 ½ cups raw apples, peeled and chopped
 lemon juice to keep color
 1 ½ cups salad oil
 2 cups granulated sugar
 2 large eggs
 2 ½ cups all-purpose flour
 1 tsp salt
 1 tsp baking soda
 2 tsp baking powder
 2 tsp pure vanilla extract
 1 ½ cups pecans, chopped and roasted
Buttermilk glaze
  cup sugar
 ¼ tsp baking soda
  cup buttermilk
  cup unsalted butter
 2 tsp light corn syrup
 ½ tsp pure vanilla extract

Directions

1

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

2

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.

3

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.

4

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.

Fresh Apple Cake
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