Been making this for years and still a favorite.
This is one delicious apple cake that you may want to try out for your Autumn or Fall dinner.
Autumn is a season somewhere between summer and winter. When I think of Autumn or Fall I think of trees shedding their leaves after they have shared all their beautiful yellow, orange, and red leaves. Summer is gone and there SHOULD be a little chill in the air or at least that feeling of “fallness” that I use to know before moving to Texas. The skies may be a little grayer. When you go for a walk there may be a crunch in your step as you step on all those fallen leaves. If I’m out riding my bike, I make sure I ride over any of those leaves. If you have kids or grandkids, they probably love playing in piles of leaves (see my grandsons below — they borrowed a neighbors leaf pile).
But, if you are living in Texas (our part anyway), there sometimes really isn’t a Fall or Autumn season; we go from summer to winter which isn’t always cold but doesn’t quite feel like that Autumn time of the year. We may not have those beautiful trees (ours sometimes don’t lose their leaves until December and January) but my husband can play golf 12 months out of the year. Sometimes shorts can be worn in December and January; our skies always seem to be blue and of course “the stars at night are big and bright” deep in the heart of Texas.
So, whether you are experiencing a wonderful, beautiful Autumn/Fall season, I know, without a doubt, that you will love this cake.
BLAST FROM THE PAST: Caramel Apple Cake with Rum Sauce is a recipe I posted back in November 2011. Take a look at it because not only did I make mini desserts by baking in tea cups, I also hollowed out an apple and stuffed it with some of the apple cake batter. That was absolutely applely delicious with the baked apple filled with apple cake.
Pecans, apples, cinnamon and nutmeg make this a yummy Fall cake.
Beat the eggs, oil, and sugar until creamy yellow, about 2-3 minutes.
Add in the vanilla, cinnamon and nutmeg and stir until blended.
Stir in the dry ingredients until blended.
Put the batter into a greased (or sprayed) 9 x 13″ pan and bake at 350 for 50-55 minutes or until a pick inserted into center comes out clean.
Cool and prepare glaze.
Bring evaporated milk, brown sugar, and butter to a boil and stir until sugar has dissolved. Remove from heat and stir in vanilla. Beat until it starts to thicken a little then pour over the cake.
Charlie and Oliver found a neighbor’s pile of crunchy leaves to play in.
- 1 c. oil
- 2 c. sugar
- 3 eggs, well beaten
- 1 Tbsp. vanilla
- 2 1/2 c. flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. baking soda
- 1 tsp. salt
- 3 c. apples, peeled and chopped
- 1 c. chopped pecans
- 1 c. firmly packed brown sugar
- 1/2 c. butter
- 1/4 c. evaporated milk
- 1 tsp. vanilla
- Grease and flour a 9x13" pan. Mix oil, sugar and eggs in a large bowl. Add vanilla. Sift flour, baking powder, cinnamon, nutmeg, soda and salt. Mix dry ingredients into oil mixture. Fold in apples and pecans. Pour into pan and bake 55 to 60 minutes at 350 degrees. Remove from pan and cool.
- To prepare glaze; bring brown sugar, butter and milk to a boil, stirring constantly. Remove from heat and stir in vanilla. Beat until glaze is cooled. Drizzle over cake.