Apple Pecan Cake

It’s Sunday. Confession time.

Many of you know I am not a baker but here it is. I made a cake last week. Actually, I made two cakes. Same recipe. It was that good. I took the first one over to my sister-in-law’s house for Thanksgiving that we celebrated on the Sunday before and then made another one when my sister came in for Thanksgiving. Actually, she helped with that one. I meant to take pictures of the first cake, but, well you know….it was gone without a trace. And on Thursday, I meant to take pictures of that cake but it disappeared pretty fast too. Actually, there was one, lonely fat slice left. That folks is the only picture of my latest baking skills.

Actually, this cake gets better as it sets for a couple of days, at least this lone slice proved so. I personally think it could use a splash of bourbon in the batter. Here is the recipe. Enjoy!


Apple Pecan Cake

1 1/2 cup Wesson oil
2 cups sugar
3 eggs, well beaten
3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cup diced apples
1 cup chopped pecans, toasted
2 teaspoons vanilla

Topping
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1 teaspoon vanilla

Beat oil and sugar using a mixer. Add eggs and mix well. Sift the flour with the salt and soda. Gradually add flour mixture to mixer while beating. Stir in the apples, nuts and vanilla. Bake at 325 degrees F. for 1 1/2 hours in a well-greased tube pan. Let cool for 10 minutes and remove from pan. Let completely cool before adding the topping.

For the topping, mix butter, sugar and milk in a saucepan and bring to a boil. Add vanilla and let cool. Beat to help cool over a bowl of ice water if desired. When topping is cold, pour over the cake.

Note: I did not have light brown sugar on hand, so I used half dark brown sugar and half regular sugar.