I found the recipe for this awesome cake when I had a bowl of apples that were not being eaten by my fruit loving daughters. Courtesy of Paula Deen and The Food Network. It seems like I'm always on the hunt for new recipes. Maybe I am a little ADD, I get tired of having the same things for dinner pretty regularly! I am proud of my nickname as The Dessert Queen and I love finding new desserts to try. This is one of my top 5 recommended ones to try! The cake is as moist as can be! Enjoy!
- 1 cup confectioners' sugar
- 2 tablespoons honey
- 2 tablespoons milk
- 3 cups diced Granny Smith apples, about 2 apples
- 1 cup lightly toasted chopped walnuts
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 eggs
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Cook's Note:The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.
***The changes I made were simple ones. I did a vanilla glaze instead of the honey. I also omitted the walnuts.....I loathe walnuts!***