Recipe and image courtesy of Central Market
Madelyn's Apple Pecan Cake
Adapted From: Madelyn Rosenbaum, Recipe from Central Market 20th Anniversary Cookbook
Ingredients
Cake
- 4 cups finely diced apples any variety baking or Granny Smith
- 2 tbsp fresh lemon juice
- 3 cups flour sifted
- 1 cup sugar
- 1 cup brown sugar firmly packed
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tsp vanilla
- 1 1/2 cups vegetable oil
- 3 large eggs beaten
- 1 cup chopped pecans
Glaze
- 6 tbsp butter
- 6 tbsp sugar
- 6 tbsp brown sugar firmly packed
- 6 tbsp heavy cream
- pecan halves for decoration
Instructions
For the Cake
- Preheat oven to 350 degrees. Generously grease and flour bottom and sides of a Bundt pan.
- Soak diced apples in mixture of 2 cups water and 2 tablespoons fresh lemon juice.
- In a large bowl combine sifted fl our, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add vanilla, oil, and eggs, mixing well. Add soaked apples, but do not drain; instead, spoon apples into batter so that some of the soaking liquid is included for moistness. Fold in the nuts.
- Bake on low oven rack for 1 1/4 hours or until toothpick inserted into cake comes out clean. Cool cake in pan for 10 minutes.
For the Glaze
- Combine first 4 ingredients in a small heavy-bottom saucepan. Cook over medium heat, stirring constantly, until slightly thickened, about 3 or 4 minutes. Remove from heat, let cool for 5 minutes, and then stir in the vanilla.
- Pour glaze over cooled cake and decorate with pecan halves.
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