Walnut Apple Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
FOR CAKE
Butter,
3 cup: Sifted all-purpose flour,
Plus more to prepare pan,
4 cup: Granny smith apples, thumbnail size pieces
2 tbsp: Fresh lemon juice,
1 cup: Granulated sugar,
1 cup: Brown sugar, packed
1 tsp: Baking soda,
3/4 tsp: Salt,
2 tsp: Ground cinnamon,
1/4 tsp: Ground ginger,
1/4 tsp: Ground nutmeg,
2 tsp: Vanilla,
1 1/2 cup: Vegetable oil,
3 large: Eggs,
1 cup: Walnuts or pecans, chopped, Plus additional Halves, for garnish
FOR GLAZE
6 tbsp: , (3/4 stick) unsalted butter
6 tbsp: Granulated sugar,
6 tbsp: Brown sugar, packed
6 tbsp: Heavy cream,
1 tsp: Vanilla,
Directions:
Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter
generously on bottom and sides of a Bundt cake pan. Add flour and turn to
coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups
water and lemon juice. Set aside. In a large mixing bowl, sift together
granulated and brown sugars, 3 cups sifted flour, baking soda, salt,
cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon
soaked apples into batter, so that some of the soaking liquid is included
for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes
or until a toothpick inserted into the cake comes out clean. Cool cake in
pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare
glaze: In a small saucepan with heavy bottom, combine butter, granulated
sugar, brown sugar and cream. Cook over medium heat, stirring constantly,
until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool
5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with
nut halves. Yield: 12 to 16 servings. Recipe from: Dotty Griffith, who
writes for The Dallas Morning News.
Posted to MC-Recipe Digest V1 #777 by Nancy Berry on
Sep 09, 1997
Source from luhu.jp
generously on bottom and sides of a Bundt cake pan. Add flour and turn to
coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups
water and lemon juice. Set aside. In a large mixing bowl, sift together
granulated and brown sugars, 3 cups sifted flour, baking soda, salt,
cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon
soaked apples into batter, so that some of the soaking liquid is included
for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes
or until a toothpick inserted into the cake comes out clean. Cool cake in
pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare
glaze: In a small saucepan with heavy bottom, combine butter, granulated
sugar, brown sugar and cream. Cook over medium heat, stirring constantly,
until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool
5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with
nut halves. Yield: 12 to 16 servings. Recipe from: Dotty Griffith, who
writes for The Dallas Morning News.
Posted to MC-Recipe Digest V1 #777 by Nancy Berry
Sep 09, 1997
Source from luhu.jp
Tags
Desserts