Even though we can buy apples year round, there's just something special when given apples from a friend's own tree. We don't know the name of the apple but I would describe them as a mild Granny Smith--slightly tart but perfect for baking in cake or pie. Kicking off October with a new cake recipe that filled the kitchen with smells of cinnamon and apples seemed the perfect way to celebrate the gift of fall apples. I read through a lot of recipes posted on line and even though many were very similar to the one I chose, I trusted my old cookbook,Sassafras!
The recipe was easy to make and the brown sugar icing was finger lickin' good!
I'm pretty sure this cake will be a family favorite especially when you add a dip or two
of vanilla ice cream sprinkled with cinnamon.
Alley Spring Apple Cake
2 cups sugar
3 eggs, well beaten
1 tablespoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
3 cups peeled, chopped apples
1 cup chopped pecans
Brown Sugar Icing:
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Generously grease a bundt pan. In a large bowl, mix oil, sugar and eggs.
Add vanilla. Sift together flour, baking powder, cinnamon, nutmeg, soda and salt.
Blend into oil mixture. Fold in apples and pecans. Pour into prepared pan and bake 55 to 60 minutes.
Remove cake from pan and cool. To prepare icing, bring brown sugar, butter and milk to a boil, stirring constantly. Remove from heat and stir in vanilla. Beat with a spoon until icing is cool. Drizzle over cake. Serves 12 to 15.