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Thursday, Oct. 21, 2010 06:07 am

Apple Plenty cake

art7891
  • 3 eggs
  • 11/2 cups neutral vegetable oil, such as canola
  • 2 cups sugar
  • 3 cups unbleached, all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 c. peeled, cored and chopped apples
  • 1 c. black walnuts, lightly toasted if desired
  • 2 tsp. vanilla extract
Glaze:
  • 1 c. dark brown sugar, packed
  • 1/4 c. milk
  • 1/2 c. unsalted butter
  • 1/4 tsp. salt
  • confectioner’s sugar for garnish, optional
Mix eggs, oil and sugar; blend well. Sift flour, salt and baking soda together; add to egg mixture. Add apples, black walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350º for 1 hour, or until a skewer inserted into the center comes out clean.

For the glaze:
Combine the ingredients in a saucepan and bring to a boil. Continue to cook at a slow boil for 2 ½ minutes. While cake is still hot and in the pan, pour glaze evenly over it. Cool cake completely before removing from pan. Sift lightly with confectioner’s sugar before serving if desired.
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