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FOOD

Fresh Apple Cake Recipe

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Instructions

  • Preheat oven to 350 degrees.  Butter and flour a 10-inch bundt pan.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg.  In a separate large bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.
  • Add the dry mixture to the wet ingredients in 3 intervals stirring just until combined. Add the apples and pecans, stirring just until mixed.  Spoon the cake batter into the prepared cake pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for  15-20 minutes before inverting.
  • In a small saucepan over medium heat, add the butter, brown sugar, and cream.  Bring to a boil while stirring to dissolve the sugar.  Remove from the heat and stir in the vanilla.  Drizzle over the warm cake.

Notes

  • Peel, core, and cut your apples into chunks for bite-size pieces of apple with just a little bit of that great apple texture left after baking.
  • Grease and flour your bundt pan well. I like to use Baker’s Joy, but flour and butter work well too.
  • Because of the chunks of apple in this delicious cake, intricate bundt pans do not work very well, but a standard bundt pan works like a dream.
  • This cake is one of those recipes that tastes even better when made a day in advance. Let it cool completely before covering it and storing it in a cool section of the kitchen.

Nutrition

Calories: 580kcal | Carbohydrates: 68g | Protein: 5g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 323mg | Potassium: 190mg | Fiber: 3g | Sugar: 44g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

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