Apple Nut Cake

Description:
Large, moist apple-cinnamon breakfast cake that freezes beautifully

Ingredients:
CAKE
1-1/2 cups oil
1-1/2 cups sugar
1/2 cup firmly packed light brown sugar
3 eggs
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3-1/2 cups peeled tart apples (about 2 lbs or 3 large apples such as Granny Smith) cut into large slices
1 cup coarsely chopped walnuts
2 teaspoons vanilla

GLAZE
3 tablespoons butter
3 tablespoons cream
3 tablespoons light brown sugar
1/4 teaspoon vanilla

Directions:
Keep the applies from browning by placing them in a large bowl of lightly salted water. They need not be drained; just lift out of the water with your hands and add to batter. This minimal liquid will not affect flavor or texture. Preheat oven to 325 degrees. Generously butter and flour 10-inch tube pan, shaking out excess. Combine first 3 ingredients in large bowl and blend well. Add eggs one at a time, beating well after each addition. Sift together dry ingredients. Add to first mixture, blending thoroughly. Fold in apples, nuts and vanilla. Spoon into prepared pan, spreading evenly. Bake until cake tester comes out clean, about 1 3/4 hours. Let cool for 20 minutes. Turn out onto wire rack and continue cooling while preparing glaze.
For glaze: Combine all ingredients in heavy saucepan and bring to a boil over medium heat. Let boil for 1 minute. Spoon over warm cake. Makes 16 servings.

Recipe Summary:
Yield: 16 servings
Prep Time: 1/2 hour
Cook Time: 1-3/4 hour
Comments:

Recipe Provided By:
The Seagull Inn Bed and Breakfast
Marblehead, MA

Marblehead Bed and Breakfast Inns