Saturday, March 12, 2016

Fresh Apple Pound Cake

Its almost Spring.  I know some of you are already enjoying Spring weather and Spring flowers but here in Western New York, all the way up, near Canada, there are only whispers of Spring.  Usually, I would be dreading the warmer weather that is to come.  I know, shocking, since everyone seems to enjoy warmer weather.  Don't get me wrong.  I like 70's kind of weather a lot!  It's the 85 and above with humidity that is not my favorite. This year however, I have started a new look: being grateful. Being grateful for every moment, rain or shine, snow or whatever.  Besides, putting up with those days of humidity mean all those beautiful fruits and vegetables that are to come.  Yeah!

Not far from where my brother and sister in law live is Sevierville, TN.  In Sevierville is a store called The Apple Barn, Cidermill and General Store.  My Mom picked up a cookbook from there a few years back.  She recently made this amazing cake.  I had to share a virtual slice with you.  I do tend to cut back on sugar a bit in recipes but dont do it in this one.  The cake does not taste sweet so you really need the glaze.  The glaze totally brings everything together and makes it taste fabulous. This would be an awesome cake for a brunch, goes great with coffee.  

Fresh Apple Pound Cake

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 electic 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 bundt 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. 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.
Yield: one 10" bundt cake, 22 to 24 servings

No comments: