Walnut apple cake

Yield: 1 Servings

Measure Ingredient
Butter
3 cups Sifted all-purpose flour
Plus more to prepare pan
4 cups Granny smith apples; thumbnail size pieces
2 tablespoons Fresh lemon juice
1 cup Granulated sugar
1 cup Brown sugar; packed
1 teaspoon Baking soda
¾ teaspoon Salt
2 teaspoons Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
2 teaspoons Vanilla
1½ cup Vegetable oil
3 larges Eggs
1 cup Walnuts or pecans; chopped, Plus additional Halves, for garnish
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons Granulated sugar
6 tablespoons Brown sugar; packed
6 tablespoons Heavy cream
1 teaspoon Vanilla

FOR CAKE

FOR GLAZE

Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter generously on bottom and sides of a Bundt cake pan. Add flour and turn to coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups water and lemon juice. Set aside. In a large mixing bowl, sift together granulated and brown sugars, 3 cups sifted flour, baking soda, salt, cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon soaked apples into batter, so that some of the soaking liquid is included for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cake in pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare glaze: In a small saucepan with heavy bottom, combine butter, granulated sugar, brown sugar and cream. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool 5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with nut halves. Yield: 12 to 16 servings. Recipe from: Dotty Griffith, who writes for The Dallas Morning News.

Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@...> on Sep 09, 1997

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