You know you’ve stumbled upon something special when the recipe card comes from Grandma’s box, stained with years of love and use. This old-fashioned apple cake, lightly spiced with cinnamon, was one of her go-to favorites every fall — the kind of cake that fills the kitchen with cozy aromas and brings everyone running to the table.
INGREDIENTS:
CAKE
3 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoon soda
1 cup vegetable oil
2 cups sugar
2 eggs
1 teaspoon vanilla
Juice of 1/2 lemon
4 cups apples, finely chopped
1 cup nuts, chopped (pecans or walnuts
ICING
3/4 cup brown sugar
1 tablespoon canned evaporated milk or cream
1/2 cup butter
1/2 cup nuts, chopped (pecans or walnuts)
METHOD:
CAKE
Prepare baking pan of choice. (See below.) Mist pan with non-stick baking spray and/or line with parchment.
In a mixing bowl, sift together cinnamon, soda, salt and flour. Set aside.
In the bowl of stand mixer, whisk oil and sugar together until light. Add eggs, beating well. Add lemon juice and vanilla.
Gradually add dry mixture to sugar mixture.
Gently fold in apples and nuts.
– Bake 1 hour and 10-20 minutes at 325° in a prepared Bundt pan.
– Bake 55 to 60 minutes at 350° in 9 x 13-inch baking pan.
– Bake l hour at 325° in two prepared loaf pans.
ICING
In a large saucepan, place brown sugar, milk or cream, and butter and bring to a boil over medium high heat. Boil for 2 minutes. Stir in chopped nuts.
Pour icing over warm cake.
