Ingredients: |
Ingredients: Crisco Flour and Oil No Stick Spray
3 cups All Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups firmly packed brown sugar
1 1/2 cups of vegetable oil
3 large eggs, lightly beaten
4 cups grated apples, about 8 medium apples
1 cup chopped pecans
2 teaspoons vanilla extract
Caramel Pecan Glaze
1/4 cup butter
1/2 cup pecan halves
3/4 cup firmly packed brown sugar
1/4 cup heavy cream
1/4 cup corn syrup
1/8 teaspoon orange extract, optional
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Directions: |
Directions:Cake:
Preheat oven to 350º. Coat a 10 inch fluted tube pan with non stick flour and oil spray. Combine flour, cinnamon, baking soda, and salt, and set aside. In a separate large bowl, beat sugar, vegetable oil, and eggs. Gradually add flour mixture. Stir in apples, pecans, and vanilla. Pour batter into prepared flute pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
Caramel Pecan Glaze:
Melt butter in a small saucepan. Add pecans, and cook over medium heat, stirring constantly until nuts are toasted. about 1 minute. Mix in brown sugar, cream, and corn syrup. Bring to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat, and blend in orange extract if using. Cool glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired. |
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