Tuesday, November 17, 2009

Fresh Apple Cake

Fall and apples, they go together so well! 

Let's cook something sweet with apples.
Okay really,  I realized that I have not posted anything sweet on my blog.  So let's get started with something in tune with the season that is upon us.  Lets make something with apples.  This a very old recipe that I got from a friend when I first got married,  Fresh Apple Cake.  Although, through the years I have changed it up a little bit including the icing.  I hope you like my first dessert post.  Here we go now, hold on to your hats.  It has been a while since I have made a cake.  Hope I remember how to do it!

Fresh Apple Cake


Core and peel the apples, notice this is not my hand!  This is Burl's hand, I enlisted his help.
(these are Gala apples)

I asked really nice,  so he is chopping the apples too!

In a large bowl break three eggs and beat slightly.

Add in oil, sugar and vanilla, blend well.

Combine flour, baking powder, soda and salt into the egg mixture.  Add flour mixture slowly and mix well after each addition.
Continue until flour is all in!  

This is a thick mixture.

Chop pecans.

Dump the pecans and apples into batter.

Now add in the coconut.

Start folding these into the batter.

This is how is looks after it is all mixed together.

Grease and flour your cake pan, this will prevent sticking.

Pour the cake mixture into the pan.

Turn the pan as you are pouring the mixture.

This gives you an even distribution.  Now pop it into your preheated oven set at 350 degrees for one hour.  Check after thirty to forty minutes to make sure the top is not browning too much.  If it is, cover loosely with foil and continue baking.  When the hour is up, use a toothpick inserted into the cake to see if it is done, if it comes out clean, it is done.

Place a wire rack over the top of the cake and invert to release the cake onto the rack.  Let it cool.

Lets make the frosting!
One Stick of unsalted butter and one eight ounce brick of cream cheese at room temperature in a large bowl.  Beat butter and cream cheese until light and fluffy.

Sifting three cups of confectioners sugar into butter mixture a little at a time. 

 Beat each time until fully incorporated.  Ready to frost the cake.

Yea, it is done and ready to eat.

A picture is worth a thousand words.  What do you think?

Looks yummy!  It's like riding a bicycle, you never forget, you just get back on and start riding.


Fresh Apple Cake

3 cups peeled, cored and chopped apple
3 eggs
1 ¼ cup vegetable oil
2 teaspoons vanilla
2 cups flour
2 cups sugar
1 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped pecans
¾ cup of flaked coconut

Preheat oven to 350 degrees.

In a large bowl break three eggs and scramble lightly.  Add in oil, sugar and vanilla, blend well.

Mix together the flour, baking powder, soda and salt.  Start incorporating the flour mixture into the egg mixture beating well after each addition until all the flour is completely added.  This mixture is very thick!

Fold in the chopped pecans, apples and coconut. 

Grease and flour a Bundt cake pan.  Pour the cake mixture into the prepared pan and put into preheated oven for one hour.  Check and if the top is getting too brown cover loosely with foil to prevent heavy browning.

When time is up, insert a toothpick into the cake and make sure it comes out clean.  Place a wire cooling rack on top of the cake and invert to release the cake onto the rack.  Let cool and then frost.

Butter Cream Frosting

8 ounces cream cheese, room temperature
½ cup butter, room temperature
3 cups of confectioners sugar, sifted
1 teaspoon vanilla

Beat butter and cream cheese until light and fluffy.  Add vanilla and sugar until fully blended.

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