My traditional Apple Nut cake recipe kicks off the fall baking season
Apples.
Pecans.
Walnuts.
Cinnamon.
Thought that might 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.
My late mother-in-law introduced this taste of fall many harvest moons ago.
Her shared tradition of baking an old fashioned apple nut cake on the first crisp day of fall lives on.
Time moves on- it’s been over forty years since I first made this cake.
I can see myself standing in the cooking corner of our tiny kitchen pouring the batter into my grandmother’s Bundt pan with windows open, flour everywhere, and the first feel of autumn in the air.
Adjustments and additions over these years have only added to the deliciousness of this fall must bake cake.
Apple Nut Cake
Ingredients
1 cup vegetable oil
2 cups granulated sugar
½ cup brown sugar
2 eggs
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
3 cups fresh apples, peeled and sliced
Icing
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
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.
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.
Directions (cake)
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 and mix until creamy.
Add vanilla.
Combine salt, baking powder, baking soda, and flour together.
Introduce dry ingredients in small amounts to sugar and oil mixture. Mix well to incorporate.
Next, add apples and chopped pecans. Use a wooden spoon to fold apples and pecans into batter.
Spoon mixture into greased and floured Bundt pan.
Bake at 350°F for approximately 1 hour or until toothpick inserted in center comes out clean.
