FRESH APPLE CAKE

By á-29897

I left frosting off and sprinkled with remaining pecans, and cinnamon and sugar. YUM!! A KEEPER!!!

Ingredients

• 1 1/2 cups chopped pecans
• 1/2 cup butter, melted
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 1/2 pounds granny smith apples, peeled and cut into 1/4 inch thick wedges
• browned butter frosting, dark chocolate frosting, or cream cheese frosting.
• I SPRINKLED REMAINING 1/2 C. PECANS AND MIXTURE OF CINNAMON AND SUGAR OVER TOP BEFORE BAKING INSTEAD OF FROSTING

Details

Servings 12
Cooking time 120mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350° F. Bake pecans in a single layer in a shallow pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Stir together butter and next three ingredients in a large bowl until blended.

Combine flour and next three ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Batter will be very thick, similar to cookie dough. Spread batter into a lightly greased 13x9 inch pan.

Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread your choice of frosting over the top of the cake; sprinkle with the remaining 1/2 cup of pecans.