This is an old fashioned cake baked in a 9×13 pan and perfect for tailgate picnics. I made this cake so I can show off my 49er pan cozy, actually it’s a carrier but it’s kind of a cozy pan carrier. This recipe is from ‘Southern Cakes’, a cookbook in my collection filled with decadent recipes. This cake is moist, rich, delicious and loaded with fresh apples and walnuts.
Fresh Apple Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon sea salt
1& 1/2 cups spectrum canola oil
2 teaspoons vanilla extract
4 cups finely chopped apples, pink lady or granny smith
1 cup coarsely chopped walnuts
Brown Sugar Glaze
1 cup lightly packed brown sugar
1/3 cup butter
1 teaspoon vanilla extract
2 tablespoons cream
Preheat the oven to 350 degrees. Grease a 9X13 pan.
1. In a medium bowl combine the flour, sugar, baking soda and salt. I like to use a whisk to mix the ingredients together.
2. In a large bowl beat the eggs with a whisk until pale yellow and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture, mix just until the flour disappears, don’t over mix. The batter will be stiff. Stir in the apples and the nuts. Scrape the batter into the prepared pan. Bake for 4o-45 minutes or until cake is golden brown and springs back when touched lightly in the middle. Cool the cake on a rack.
3. Make the glaze while the cake is still hot. Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil, and cook for 3-5 minutes.
4. Spoon the glaze over the hot from the oven cake. Let the cake cool completely before cutting into squares and serving.