Walnut Apple Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | St. Louis | Desserts | 1 | Servings |
INGREDIENTS
| Butter | ||
| 3 | c | Sifted all-purpose flour |
| Plus more to prepare pan | ||
| 4 | c | Granny smith apples |
| thumbnail size pieces | ||
| 2 | T | Fresh lemon juice |
| 1 | c | Granulated sugar |
| 1 | c | Brown sugar, packed |
| 1 | t | Baking soda |
| 3/4 | t | Salt |
| 2 | t | Ground cinnamon |
| 1/4 | t | Ground ginger |
| 1/4 | t | Ground nutmeg |
| 2 | t | Vanilla |
| 1 1/2 | c | Vegetable oil |
| 3 | Eggs | |
| 1 | c | Walnuts or pecans, chopped |
| Plus additional Halves | ||
| for | ||
| garnish | ||
| 6 | T | 3/4 stick unsalted butter |
| 6 | T | Granulated sugar |
| 6 | T | Brown sugar, packed |
| 6 | T | Heavy cream |
| 1 | t | Vanilla |
INSTRUCTIONS
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 <nlberry@prodigy.net> on Sep 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 8769
Calories From Fat: 4986
Total Fat: 566.4g
Cholesterol: 1108.5mg
Sodium: 3382.6mg
Potassium: 2085.2mg
Carbohydrates: 885.3g
Fiber: 24.9g
Sugar: 573.5g
Protein: 65.2g