To kick off the fall baking season, I thought this reader favorite recipe for Apple Nut cake repost worthy.
Apples. Pecans. Walnuts. Cinnamon. Thought that would get your attention! Fall is officially here, and although the signs of the season aren’t in full fall reveal, a few brisk mornings have teased the senses turning my thoughts and taste buds to the fall baking season.
Dave the Builder’s mother introduced me to a delicious way to welcome fall which has become a tradition. In terms of a wonderful fall culinary complement, there is nothing better on a cool afternoon than a cup of strong Louisiana coffee and a slice of old fashioned Apple Nut cake. I always think of my dear mother-in-law when the first day of fall comes. It’s been thirty three years since the first time I made this cake as a new bride. I can see myself standing in the cooking corner of our tiny kitchen pouring the batter into my grandmother’s bundt pan, windows open, flour everywhere and a true autumn nip in the air. That was many Apple Nut cakes ago, and over the years I have tweaked the Apple Nut Cake recipe to suit my taste. I think it is an apple nut winner.
My dad is my apple peeling, apple cutting sous chef. These people know the Apple Nut rule. If you want to enjoy apple nut goodness you must help in the preparation.
It’s not really the rule, but more the justification that gets me out of having to peel and cut the apples. Love the cake, but not the apple prep so much. Trust me, this cake is so good I’ve got ’em lining up to peel apples.
Apple Nut Cake
1 cup vegetable oil
2 cups granulated sugar
½ cup brown sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 cup chopped pecans
½ cup applesauce
3 cups fresh apples, peeled and sliced
½ cup firmly packed light brown sugar
¼ cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
½ cup chopped pecans
Peel and slice apples. Add brown sugar, nutmeg, cinnamon, ground cloves and lemon juice to apples coating well; set aside. Mix together sugar and oil.
Add eggs; beat until creamy. Add vanilla. Combine salt, baking powder, baking soda and flour together.
Add dry ingredients in small amounts to sugar and oil mixture. Next, add apples, applesauce and chopped pecans and mix by hand.
Bake in greased and floured Bundt pan in 350 degree oven for approximately 1 hour or until toothpick inserted in center comes out clean. Well, so much for baking secrets. Put it this way, baking is my thing. Oven cleaning is not. True kitchen confessions shall set you free.
Feast your eyes on that baked apple nut cake goodness! So fall freaking delicious no icing required, but hold on to your apples. The icing is fantastic!
For the icing:
In a medium saucepan bring brown sugar, butter, and milk to a boil over medium heat, stirring or whisking constantly. Boil for one minute continuing to stir or whisk constantly.
My other sous chef (my mother) is busy with the icing!
Remove from heat and add vanilla. Add powdered sugar and stir or whisk until smooth and continue until it begins to thicken slightly. Immediately drizzle over cooled cake. Top with walnuts or pecans.