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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Wonderful with fresh picked fall apples! From Southern Plate , a cookbook by Christy Jordan. I make this in a bundt pan, with a mixture of Granny Smith & Gala apples. Divine! Ingredients:
1 cup vegetable oil |
2 cups sugar |
3 eggs |
2 teaspoons vanilla extract |
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup chopped pecans |
3 cups apples, peeled & finely chopped |
1 cup packed brown sugar |
1/4 cup milk |
3/4 cup margarine or 3/4 cup butter |
Directions:
1. Preheat oven to 350. Grease & flour the bundt or tube pan.
2. In a large bowl, mix oil, sugar, eggs, and vanilla.
3. In a separate bowl, sift flour, salt, and baking soda.
4. Add flour mixture to the egg mixture.
5. Fold in the pecans & apples. Bake 1 hour.
6. While cake is in the oven, make the sauce: In medium saucepan, mix the brown sugar, milk, and margarine.
7. Place over medium heat and bring to a gentle boil. Cook for 3 minutes, stirring constantly.
8. Pour over the hot cake while the cake is still in the pan. Let the sauce soak into the cake & cool cake completely before removing from the pan.
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