Wednesday night i decided to make an apple cake. I google-searched apple cake recipes and came across "Uncle Bob's Fresh Apple Cake" recipe. Paula Deen deemed it "Easy" so i gave it a try. I quickly realized Paula's "easy" is my "hard". Granted, not having 3 very important ingredients might have been the reason this "easy" recipe was more difficult than it needed to be.
Though i had to substitute the apples (we didn't have Granny Smith apples), and for some reason the pantry decided to run out of vegetable oil and sugar (substituted Olive oil and brown sugar), it turned out pretty tasty. Definitely will be making it again - with the ingredients the recipe calls for. It is a perfect fall treat and it sure made our kitchen and apartment smell DELICIOUS!
Ingredients
Honey Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons honey
- 2 tablespoons milk
Apple Cake:
- 3 cups diced Granny Smith apples, about 2 apples
- 1 cup lightly toasted chopped walnuts
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 eggs
Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Cook's Note:
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.
ENJOY! HAPPY FALL!
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