Autumn Apple Cake – so moist, so good!
![]() |
Autumn Apple Cake w/ Cinnamon Ice Cream |
What a sweet way to herald the beginning of a new season. This raw apple cake is super easy, super moist and super delicious! And, the cooked caramel frosting is amazing – it starts as a melted liquid, turns to a syrup, and then becomes a thick, spreadable frosting that is the perfect compliment to a moist cake chock-full of apples and pecans.
It was a perfect ending to a fall themed menu (that post is coming in the near future) featuring pork schnitzel and an array of seasonal sides.
1 cup vegetable (canola) oil
2 cups granulated sugar
3 eggs
3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons vanilla
1 cup chopped pecans
3 cups peeled and chopped apples
1. Preheat oven to 350°. Grease a 9 x 13" pan.
2. Combine oil, sugar, and eggs in large mixing bowl.
3. Stir in flour, baking soda, cinnamon and nutmeg. Add vanilla, pecans, and apples.
4. Spread in prepared pan – the batter will be thick and chunky.
5. Bake for 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.
6. Cool for at least 2 hours.
7. Then prepare frosting and frost.
Frosting
½ cup (1 stick) butter
1 cup packed brown sugar
¼ cup whole milk (evaporated or almond milk could be used)
½ teaspoon vanilla
---
1/3 to ½ cup chopped pecans for sprinkling over top, if desired
1. Boil all ingredients (except chopped pecans) in a small saucepan for 2 minutes.
2. Set pan in bowl filled with ice water. Beat icing until of spreading consistency – it goes from liquid to syrupy and finally becomes frosting like and lighter in color.
3. Spread over top of cake.
4. Sprinkle with chopped pecans if desired.
Recipe without photos . . .
Autumn Apple Cake
1 cup vegetable (canola) oil
2 cups granulated sugar
3 eggs
3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons vanilla
1 cup chopped pecans
3 cups peeled and chopped apples
1. Preheat oven to 350°. Grease a 9 x 13" pan.
2. Combine oil, sugar, and eggs in large mixing bowl.
3. Stir in flour, baking soda, cinnamon and nutmeg. Add vanilla, pecans, and apples.
4. Spread in prepared pan – the batter will be thick and chunky.
5. Bake for 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.
6. Cool for at least 2 hours.
7. Then prepare frosting and frost.
Frosting
½ cup (1 stick) butter
1 cup packed brown sugar
¼ cup whole milk (evaporated or almond milk could be used) ½ teaspoon vanilla
---
1/3 to ½ cup chopped pecans for sprinkling over top, if desired
1. Boil all ingredients (except chopped pecans) in a small saucepan for 2 minutes.
2. Set pan in bowl filled with ice water. Beat icing until of spreading consistency – it goes from liquid to syrupy and finally becomes frosting like and lighter in color.
3. Spread over top of cake.
4. Sprinkle with chopped pecans if desired.
0 Response to "Autumn Apple Cake – so moist, so good!"
Post a Comment