Your new fall favorite, this cake is studded with apples and toasted pecans and flavored with the spices of the season. Grab your favorite hot beverage and enjoy a slice with friends! Recipe is from the 1996 Better Homes and Gardens New Cookbook
Prep Time30 minutesmins
Cook Time1 hourhr
Cool Time2 hourshrs
Total Time3 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Cake, Spiced Apple Cake
Servings: 12slices
Ingredients
3cflour
1tspbaking powder
1tspbaking soda
1tspcinnamon
1/4tspallspice
1/4tspsalt
1cpacked brown sugar
1cgranulated sugar
1cvegetable oil
2eggs
1Tvanilla
3apples, peeled and diced (about 3c)
1cchopped pecans, toasted
2tsplemon zest
sifted powdered sugar for dusting
Instructions
Preheat oven to 350°F.
Grease and lightly flour a 10-inch tube pan (Angel Food cake pan - preferably one with a removable bottom).
In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand mixer), combine sugar, brown sugar, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
Add dry mixture and beat on low speed just until combined.
Fold in apples, pecans, and lemon zest.
Pour into prepared pan and smooth with a spatula so the batter is evenly distributed.
Bake for about 1 hour, or until a toothpick comes out clean. (Note: poke the toothpick into a few different spots to ensure the cake is baked thoroughly - if you insert the toothpick into an apple chunk, it won't come out clean:))
Cool in the pan on a wire rack for 10 minutes, then remove the outer portion of the pan. (If your tube pan is all one piece, just leave the cake in the pan until fully cooled)
Continue cooling on the wire rack until completely cool. Run a knife around the inner edge of the cake to loosen, as well as under the bottom of the cake (if you've removed the sides of the cake). Then carefully remove the cake from the bottom portion of the tube pan. Note: This cake is very moist and crumbles fairly easy, so it may not look perfect when it comes out of the pan...but that's part of the beauty of this rustic cake. It's not supposed to look perfect. :)
Place cake on a serving plate, and dust with powdered sugar (optional). Slice, serve, and enjoy! Keep leftovers covered and refrigerated.