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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a recipe that I got from an aunt's old Betty Crocker Cookbook... from the very first time I baked it, it has become a favorite... I'm sharing it & highly recommending it because I truly think that it is a good 1 to serve for breakfast, for snacking, or to bring along to picnics. Read more ... I haven't tried it myself but I think this cake can be serve as dessert if you serve it with a scoop of vanilla ice cream (or any flavor of your liking... be adventurous & creative!) on top... Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups salad oil |
3 eggs |
2 teaspoons vanilla extract |
3 cups chopped, peeled & cored apples |
1 cup chopped walnuts or pecans |
1/2 cup packed brown sugar |
1/4 cup butter or margarine |
2 tablespoons water |
1/8 teaspoon ground nutmeg |
Directions:
1. 1. Preheat oven to 350 degrees F. Grease & flour 13- X 9-inch baking pan ( or 12 regular muffin pans).
2. 2. Into large bowl, measure first 8 ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl. With rubber spatula, fold in apples and nuts. Spread batter in prepared pans.
3. 3. Bake 60 to 65 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
4. 4. Meanwhile, in small saucepan over medium heat, heat brown sugar, butter, water and nutmeg to boiling; boil 1 minute. Spoon over warm cake in pan. Serve warm or cool.
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