One of the joys of autumn is fresh apples. In groves and farmers’ markets around the country people are celebrating the harvest. Whether served sliced over a salad, baked in pies or eaten right off the tree, this fruit is a delicacy of the season.
Baking this apple cake is a great way to spend a Saturday afternoon, especially if it is cold and rainy. The cinnamon and apples will warm your home with the aroma of autumn.
- Category: Dessert
- 4 cups 4 cups apples, unpeeled and chopped ('Granny Smith' apples are ideal)
- 2 cups unbleached white flour
- 2 eggs, well beaten
- 1 cup raisins
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup oil
- 1 cup walnuts or pecans, chopped
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 stick sweet cream butter
- 2 milk
- 1 cup packed brown sugar
- 1/8 teaspoon salt
- powdered sugar
- To prepare the cake mix the oil, sugar, and eggs; then add in sifted flour, vanilla, salt, soda, cinnamon, apples, nuts, and raisins.
- Spray a bundt pan with non-stick spray.
- Scoop the mixture, it will be thicker than most cake batters, and bake at 325 degrees F for 90 minutes or until it tests done. Set aside to cool while you make the glaze.
- The glaze is made by mixing the butter, salt, brown sugar and milk in a saucepan. Heat and stir until smooth. Remove the pan from the heat, and stir in enough powdered sugar until the glaze reaches spreading consistency.
- Remove the cake from the bundt pan and drizzle with warm glaze.