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Makes
1 large bundt or 6 mini bundt
Author Notes
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
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Ingredients
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3 cups
all purpose flour
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1.5 cups
sugar
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1 teaspoon
baking soda
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2 teaspoons
cinnamon
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1 teaspoon
salt
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2
eggs, beaten
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1 cup
vegetable oil
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4 cups
fresh granny smith apples, peeled, cored and diced (approx. 2-3 large apples)
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GLAZE:
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3/4 cup
light brown sugar
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1
stick salted butter
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1/2 cup
evaporated milk
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1/2 cup
chopped nuts (walnuts or pecans), option to toast
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1 teaspoon
vanilla
Directions
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Cake:
Sift together flour, sugar, soda, cinnamon and salt.
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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.
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Bake at 325 for 1 hr and 15 minutes.
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NOTES:
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!
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Glaze:
Mix sugar, margarine and milk in saucepan and boil 2 minutes. Add nuts and vanilla. Pour over cake.
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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.
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