FOR CAKE
Butter
3 c Sifted all-purpose flour
Plus more to prepare pan
4 c Granny smith apples;
-thumbnail size pieces
2 tb Fresh lemon juice
1 c Granulated sugar
1 c Brown sugar; packed
1 ts Baking soda
3/4 ts Salt
2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
2 ts Vanilla
1 1/2 c Vegetable oil
3 lg Eggs
1 c Walnuts or pecans; chopped,
-Plus additional Halves, for
-garnish
FOR GLAZE
6 tb (3/4 stick) unsalted butter
6 tb Granulated sugar
6 tb Brown sugar; packed
6 tb Heavy cream
1 ts Vanilla
Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter
generously on bottom and sides of a Bundt cake pan. Add flour and turn to
coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups
water and lemon juice. Set aside. In a large mixing bowl, sift together
granulated and brown sugars, 3 cups sifted flour, baking soda, salt,
cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon
soaked apples into batter, so that some of the soaking liquid is included
for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes
or until a toothpick inserted into the cake comes out clean. Cool cake in
pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare
glaze: In a small saucepan with heavy bottom, combine butter, granulated
sugar, brown sugar and cream. Cook over medium heat, stirring constantly,
until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool
5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with
nut halves. Yield: 12 to 16 servings.
Yields
1 Servings
