This is the kind of recipe that you fall back on for any occasion. It’s one of those recipes you find scribbled in a note tucked into a cookbook from a church or school compilation. This is exactly where this recipe came from – my mother-in-law exclaimed that this is the best apple cake she’s tasted after returning from a church meeting. Y’all have to try this! —Oat&Sesame
1 large bundt or 6 mini bundt
all purpose flour
fresh granny smith apples, peeled, cored and diced (approx. 2-3 large apples)
light brown sugar
stick salted butter
chopped nuts (walnuts or pecans), option to toast
In This Recipe
Sift together flour, sugar, soda, cinnamon and salt.
Add eggs, oil and apples. Mix well; it will be thick. Spread evenly in tube pan (ex. bundt or angel food cake pan) spritzed with cooking spray.
Bake at 325 for 1 hr and 15 minutes.
Mini bundt - If you decide to make a mini-bundt, like I did, the baking time can be reduced to about 25 min. Just keep an eye on them!
Mix sugar, margarine and milk in saucepan and boil 2 minutes. Add nuts and vanilla. Pour over cake.
Let the cake set in the pan about 5-10 minutes. The minute I take it out of the pan, I pour the glaze over the hot cake and continue spooning it over the cake.