Apple Cobbler Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
plain |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
pecans
chopped |
|
| 3 | cups |
apples
peeled, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
plain |
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
pecans
chopped |
|
| 7.1E+2 | ml |
apples
peeled, chopped |
*
|
Directions
Blend together oil, sugar, eggs and vanilla.
Sift together the flour, salt and soda and mix with sugar mixture.
Fold in pecans and apples.
Pour into a well greased and floured Bundt pan and bake one hour in preheated 350℉ (180℃). oven.
Leave in pan and lett cool about 10 minutes before putting on topping.
