Walnut Apple Cake |
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----FOR CAKE---- Butter 3 c Sifted all-purpose flour Plus more to prepare pan 4 c Granny smith apples; thumbnail size pieces 2 tb Fresh lemon juice 1 c Granulated sugar 1 c Brown sugar; packed 1 ts Baking soda 3/4 ts Salt 2 ts Ground cinnamon 1/4 ts Ground ginger 1/4 ts Ground nutmeg 2 ts Vanilla 1 1/2 c Vegetable oil 3 lg Eggs 1 c Walnuts or pecans; chopped, Plus additional Halves, for garnish -----FOR GLAZE----- 6 tb (3/4 stick) unsalted butter 6 tb Granulated sugar 6 tb Brown sugar; packed 6 tb Heavy cream 1 ts Vanilla |
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BereidingTo prepare cake: Rub butter generously on bottom and sides of a Bundt cake pan. Add flour and turn to coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups water and lemon juice. Set aside. In a large mixing bowl, sift together granulated and brown sugars, 3 cups sifted flour, baking soda, salt, cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon soaked apples into batter, so that some of the soaking liquid is included for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cake in pan 10 minutes, then turn out onto cake rack.When cake has cooled, prepare glaze: In a small saucepan with heavy bottom, combine butter, granulated sugar, brown sugar and cream. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool 5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with nut halves. Yield: 12 to 16 servings. |
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