Since I started reading blogs about two years ago, I have been amazed at the number of different recipes that are available. Even now, I will still stumble upon blogs that are new to me and be inspired by the writer’s information. One blog that I have recently started following is Southern Plate and it has quickly become one of my favorites!
This recipe is from that site and it is a wonderful use of fresh apples that are readily available now. I used Jonathan apples that were purchased at Jackson’s Orchard which I wrote about here. The Jonathans give this cake a nice crunch since they hold their shape and texture so well after baking. I highly recommend making this cake a day before it is to be served to let the sauce really soak in throughout the cake. Enjoy!!
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup pecans, chopped and toasted
1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 tsp vanilla extract
3 cups raw apples, peeled & chopped fine
1 cup packed brown sugar
1/4 cup milk
1 1/2 sticks unsalted butter
Preheat oven to 350. Spray a tube or Bundt pan with nonstick spray and coat with flour. Sift together flour, salt and soda; set aside. Mix oil, sugar, eggs, and vanilla. Add the flour mixture to the oil mixture. Fold in pecans and apples. Pour into the pan and bake for 60-65 minutes.
About 5 minutes before the cake is done, combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Mix and cook until it begins to boil, then allow the sauce to boil for 3 minutes. As soon as the cake and sauce are both done, poke holes in the cake (which is still in the pan) and pour the sauce over the cake. Let the sauce completely soak into the cake before removing it from the pan.
Picture Perfect Cooking 