Apple Cake With Icing

This is the kind of apple cake that gets passed around at church potlucks and family reunions in dog-eared recipe card form. Three full cups of diced fresh apple go into the batter alongside a cup of pecans, and the oil base keeps everything moist through baking and long after.

The icing is a quick brown sugar mixture, cooked in a small saucepan for two and a half minutes, then poured over the cake while it’s still warm from the oven. It soaks into the surface slightly and sets into a glossy, praline-like layer that makes cutting through the pan reveal a caramelized top on each slice.

This is a one-bowl cake in the best sense. Mix the ingredients, pour into a 9×13 pan, bake, make the icing while the cake cools briefly, pour. The whole project fits inside an hour.

Kitchen Tips

• Dice the apples into small, even pieces so they distribute throughout the batter rather than sinking to one layer.
• Don’t over-mix the batter once the flour goes in. Stir just until the dry ingredients disappear.
• Pour the icing while the cake is still warm, not hot. Straight out of the oven is too soon; let it rest 5-10 minutes first.
• The icing sets quickly once poured, so work fast and spread it evenly before it firms up.

Variations

• Cinnamon spice: Add 1.5 teaspoons of cinnamon and ½ teaspoon of nutmeg to the batter for a more warmly spiced cake.
• Walnut swap: Substitute walnuts for pecans at the same quantity if that’s what’s in the pantry.