- 12
- 90 mins
- 140 mins
Ingredients
- Cake:
- 1 1/4 Cup FLOUR
- 1 Cup WHOLE WHEAT FLOUR
- 1 Cup SUGAR
- 3/4 Cub BROWN SUGAR
- 1 Tablespoon CINNIMON
- 2 Teaspoons BAKING POWDDER
- 1 Teaspoon SALT
- 1/4 Teaspoon SODA
- 3/4 Cup OIL
- 3 EGGS
- 2 Cups Finely Chopped Pared APPLES
- 1 Cup CHOPPED NUTS (Walnuts)
- GLAZE:
- 1/2 Cup POWDERED SUGAR
- 1/4 Teaspoon Vanilla
- 2-3 Tablespoons Milk
- Apple Slices
- Walnut Halves
Preparation
Step 1
Preheat Oven to 375 Degrees
Generously grease a 10-Inch Angel Cake Tube Pan or 12-inch fluted tube pan with butter; sprinkle with flour; tap out excess.
Stir FLOUR, WHOLE WHEAT FLOUR, SUGAR, BROWN SUGAR, CINIMON, BAKING POWDER, SALT, SODA until well blended with wire whip in a large bowl or electric mixer.
Add OIL, VANILLA and EGG. Beat at medium speed for 3 minutes; stir in apples and nuts with wire whip. Pour into prepared pan.
Bake in slow oven (325 degrees) 50 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes; loosen around edge and tube with spatula; invert onto wire rack; cool completely.
Make glaze: Combine POWDERED SUGAR, MILK and VANILLA in cup; beat with a fork until smooth.
Place cake on serving plate; spoon glaze over cake top and allow to flow down side; garnish with APPLE slices and WALNUT halves.