Earlier in the week I did a review post about those delicious SweeTango Apples from Walmart. Well, in that particular post there was a photo of an apple cake that I had baked. That apple cake is my mother in laws Fresh Apple Cake.I promised I would get the recipe posted later in the week, so a promise is a promise. We pretty much devoured all those apples, but I did manage to hide a few to bake this delicious cake.
I don't know why I haven't blogged about this cake until now. Probably because I have always enjoyed a slice at my mother in laws house. This is only the second time I have ever baked this cake myself.When mom makes this apple cake she doesn't top it with a glaze. That was just a perk on my part. She usually places the pecan halves right on top as soon as she inverts the cake onto a serving plate. I myself loved the >addition of the icing and will be adding it from here on out.
Once the cake was in the oven, the cinnamon and spice aromas lingered through the whole house. It was at that moment that I knew Fall had arrived. I'm sad to say that all the apples are gone, but we are hoping to have the chance to go apple picking at Henrietta Creek Orchard. We haven't gotten to go the last couple years because there just hasn't been any apples to pick, but I called and they said possibly in October {fingers crossed}.
Until then I will continue to buy my apples at the grocery store, so I can enjoy all my favorite apples recipes.Moms Fresh Apple Cake
3 - cups apples, peeled and chopped not to small
2 - cups sugar
2 1/2 - 3 cups all purpose flour
3 - eggs
1 - cup oil or half oil and half applesauce {see note}
1 - teaspoon baking soda
2 - teaspoon vanilla
2 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - teaspoon salt
1 - cup pecans, halves, separated
2 - cups sugar
2 1/2 - 3 cups all purpose flour
3 - eggs
1 - cup oil or half oil and half applesauce {see note}
1 - teaspoon baking soda
2 - teaspoon vanilla
2 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - teaspoon salt
1 - cup pecans, halves, separated
Preheat oven to 350-degrees; grease and flour a bundt pan. In a large bowl, toss apples with flour to coat (start with 2 1/2 cups of flour). Add remaining ingredients and stir to combine. If using nuts break the pecan halves into pieces and add to the batter {save about 10 pecan halves for garnish }.
Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean. Let cake cool in pan 15 minutes before removing to serving plate. When cake is completely cool drizzle with icing and garnish with pecan halves.
Icing Recipe
2 - cups powdered sugar
2 - tablespoons milk
1 - teaspoons vanilla extract
Place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick add milk one teaspoon at a time until the mixture reaches desired consistency.
Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean. Let cake cool in pan 15 minutes before removing to serving plate. When cake is completely cool drizzle with icing and garnish with pecan halves.
Icing Recipe
2 - cups powdered sugar
2 - tablespoons milk
1 - teaspoons vanilla extract
Place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick add milk one teaspoon at a time until the mixture reaches desired consistency.
Note: I have not tried the half oil and half applesauce version, so I cannot comment on the results. Also on the flour use your own judgement. If you think 2 1/2 cups flour is enough then don't add the last 1/2 cup. The batter is suppose to be thick, but not dry.
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13 comments:
Mama had a apple cake she made every Christmas too so every time I see a fresh apple cake I think of her! Sounds & looks perfect Tina.
That looks really good.
Wow this looks incredible. This would be great for Thanksgiving. Our Canadian one is earlier than the American so I need to figure out what to make by next week. Lol!
Is there possibly an ingredient missing from this recipe? My batter seemed awfully dry.
I have heard about making apple cakes in canning jars and adding them to your food storage. Have you heard of this before? Would this recipe be able to be canned?
There isn't an ingredient missing. The batter is thick, but not dry.
Oh my goodness - how did I ever stumble across this blog...but today is my lucky day! My aunt used to make a cake exactly like this but after looking through too may cook books, I could not find one that sounded just right. This is perfect...and I am so making this one this weekend!! Thanks:)
I noticed you changed the cups of flour from 3 to 2 1/2. I guess that's why my batter was dry.
It's actually 3 cups, but since you said you had a problem with the batter being dry I added the 2 1/2 cup measurement. I accidently deleted the 3 when I changed it. It's fixed now. You can use your own judgement on the amount of flour. Start with 2 1/2 cups and if the batter is thick enough don't add the last 1/2 cup. The cake batter is a stiff though, but not dry. It shouldn't be dry with 1 cup oil.
Wow! Apple cake, my favorite. It looks very delicious.
I can't wait to try this recipe! It looks wonderful! I LOVE Sweet tango Apples! I found them at Walmart as well and when I went back two days later to buy more, they were out! The produce manager said that he hopes they get another shipment in....Fingers crossed :) I may try this with Honeycrisp which are yummy apples as well! Thanks!
I made this with half oil/applesauce. It tasted good. I just couldn't get it out of the bundt pan very well!!
It sounds like it is your baking pan. You need to make sure to grease and flour the bundt pan making sure to get every crack. If it is a newer pan it can take a bit to break it in. Mine is about 15 years old so things slide out nicely.
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