Apple Cake 2

By learen

Ingredients

• cake
• 2 1/3 c unbleached AP flour
• 1 2/3 c granulated sugar
• 2 t baking soda
• 3/4 t salt
• 1 1/2 t apple pie spice or 1 t cinnamon+1/4 t ginger and 1/4t nutmeg
• 2 large
• eggs
• 1/2 c unsalted butter, softened
• 4 c peeled, cored, chopped apples, about 1 1/3 lbs whole apples
• 1 c diced toasted walnuts or pecans
• frosting
• 7 T unsalted butter
• 2/3 c brown sugar
• 1/4 t salt
• 1/4 c milk
• 2 1/4 c confectioners sugar
• 3/4 t vanilla

Details

Servings 24
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 325. Grease and flour 9x13 pan.
To make the cake, mix all the ingredients except the apples and nuts in a large bowl.
Beat until well combined; the mixture will be very stiff and may even be crumbly.
Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
Spread the batter in the pan, smoothing with your wet fingers.
Bake the cake for 45 min or until center comes out clean.
Remove the cake and place it on a rack to cool completely. Don't remove the cake from the pan.
To make the frosting, melt the butter in a small pan over med heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 min.
After 10 min, stir in the powdered sugar and vanilla. Beat well, if the mix appears too thin, add more sugar. Spread on the cake while frosting is still warm.