2 eggs, beaten
1 t. vanilla
2 t. apple pie spice
1 c. chopped pecans, optional
2 c. sugar
3-4 c. chopped apples, peeled, if desired, (I leave the peeling on)
2 1/2 c. SR flour
Place oil in large mixing bowl. Add sugar and eggs. Beat at low speed until creamy. Add flour in small amounts. Add vanilla and apple pie spice. Beat. When batter becomes very stiff, remove beaters and fold in apples and nuts. Spread in sprayed angel food or Bundt pan**. Bake at 350 degrees for 1 hour. Cool for 10 minutes before inverting onto plate. Serve plain or with caramel frosting.*Beating eggs before adding to batter will result in a less stiff batter.
**I find when I make this cake in a Bundt pan, it doesn't all want to come out when I invert it..probably because the cake is so moist.
Caramel Icing:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla
Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency. (This was my dad's favorite cake!)
Caramel Icing:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla
Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency. (This was my dad's favorite cake!)
1st picture: cooling in pan; 2nd picture: inverted onto plate; 3rd picture: with caramel icing; 4th picture: inside apple cake--so moist-- yum!
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