Fresh Apple Pound Cake
Made a few changes, and I got a much healthier but super moist and delicious fresh apple cake (see the linked recipe below). I love making everything healthier without losing great flavor and texture, desserts are definitely one of them, especially I have such a sweet tooth :)
Yield
24 servingsPrep
25 minCook
1⅓ hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
spooned cup |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | salt |
|
| 1 ½ | cups | corn oil |
|
| 2 | cups | sugar |
|
| 3 | large |
eggs
large, room temperature |
|
| 2 | teaspoons | vanilla extract |
|
| 1 ¼ | cups |
pecans
medium-fine chopped |
|
| 2 | cups |
apples
pared, finely chopped |
*
|
| Brown sugar topping | |||
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
brown sugar, light
firmly packed |
*
|
| 2 | teaspoons | milk |
|
Trans-fat Free
Directions
Sift flour, soda and salt onto a platter or waxed paper.
In a large bowl beat oil, sugar, eggs and vanilla at medium speed of electric mixer for 3 or 4 minutes until well blended.
Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured bundt pan.
Bake in a preheated 325℉ (160℃) F oven about 1 hour and 20 minutes or until cake tests done. Cool on wire rack 20 minutes.
Pour topping over cake. Let cake cool completely.
Topping:
Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring.
sounds good
This cake was delicious and moist. I had trouble with the topping, not sure if I did not boil long enough or maybe too long. Topping was always a runny consistency. Enjoyed the cake even with topping that wasn't perfect.