Friday, October 24, 2008

Fresh Apple Pound Cake with Brown sugar topping

I found this recipe on the Apple Barn Website. It did take a long time to make, but it was so worth it! This might be one of the best cakes that I have ever made. The brown sugar topping is more like a caramel, which is fine with me. Think Pecan Pie - in cake form. So Good!!
Fresh Apple Pound Cake with Brown Sugar topping
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups pecans, finely chopped
2 cups pared apples, finely chopped
Brown Sugar Topping ingredients:
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup light brown sugar, firmly packed
Sift flour, soda and salt onto a platter or waxed paper. In a large bowl beat oil, sugar, eggs, and vanilla at medium speed of electric mixer for 3 or 4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured bunt pan. Bake in a preheated 325 oven about 1 hour 20 minutes, or until cake tests done. Cool on wire rack 20 minutes. Serve warm or cold. Store in foil or tin can for a day or two. Yield: one 10" bunt cake, 22 to 24 servings Brown Sugar topping: Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring constantly. Spoon hot sugar mixture over warm cake.


mom said...

Thank you for bringing me a piece!

Jessica said...

yum! I'm going to try and make that!

Mother Michele said...

OK, Katie. I printed out the recipe and I am going to try it. Hope mine turns out as good as yours.