down in the evenings by a glowing fire with a little treat.
So-I found a perfect cake to satisfy my sweet tooth without going
over the top. I am even thinking this might be one of the desserts
that I make for Thanksgiving.
This cake is filled with fresh apples, toasted pecans and a perfect
frosting made with fresh honey. I think we might be able to even
say that this cake is healthy! wink...
I have really become a fan of bundt cakes, and I will tell you why.
They seem to be no fail, easy to mix, love the consistency, simple
to decorate, stunning to serve and are great for transporting.
Fresh Apple Cake~
1 1/4 cup sifted powdered sugar
2 tablespoons honey
2 tablespoons heavy whipping cream
1 teaspoon vanilla
Fresh Apple Cake
3 cups cubed Granny Smith apples ( about 2 medium size)
1 1/4 cups chopped pecans toasted
1 tablespoon vanilla
2 1/4 teaspoons ground cinnamon
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
In a small bowl add all ingredients and whisk together. Set aside.
Preheat oven to 350 degrees, lightly spritz cookie sheet with cooking spray, spread chopped pecans evenly over cookie sheet and bake 5-7 minutes.
Directions~ Preheat oven to 325 degrees Bake 1 hour 30 minutes or until a tester inserted into middle of cake comes out clean.
Fresh Apple Cake-
Spray bundt pan with bakers joy cooking spray.
In medium bowl combine apples, pecans, vanilla and cinnamon. Set aside.
Remove from oven when done and cool in pan for about an hour, on wire cooling rack.
Turn onto your favorite cake plate and drizzle with honey glaze, garnish with pecans.
Love this apple cake, it would also be perfect to serve for brunch or
an afternoon coffee or tea. Just be sure to wrap the cake well and
refrigerate it for up to four days. Enjoy!
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