Ingredients: |
Ingredients: For the Cake: 4 cups Granny Smith apples, peeled, cored and diced 2 cups water 2 tablespoons fresh lemon juice 3 cups unbleached all-purpose flour 2 cups granulated sugar 1¼ teaspoons baking soda ¾ teaspoon salt 2 teaspoons cinnamon ¼ teaspoon ground ginger ¼ teaspoon nutmeg 1½ cups canola oil 3 eggs, well beaten 2 teaspoons vanilla extract 1½ cups pecans, chopped
For the Glaze: 6 tablespoons salted butter 6 tablespoons granulated sugar 6 tablespoons brown sugar, packed 6 tablespoons heavy cream 1 teaspoon vanilla extract ½ cup pecans, chopped
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Directions: |
Directions:1). Preheat the oven to 350 degrees. Place the oven rack at the bottom of the lowest space in the oven. Generously grease and flour the bottom and sides of a Bundt pan. Soak the diced apples in water and lemon juice. Set aside.
2). Mix the sugar, oil vanilla, eggs, salt and lemon juice. Beat well. Sift together the flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Mix until combined. Add the oil, eggs and vanilla and mix well. Add the soaked apples, but to do drain. Spoon the apples into the batter so that some of the soaking liquid is included for moistness. Fold in 1 cup of the pecans. Bake for 75 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
3). For the glaze, combine the butter, sugars, and heavy cream in a small saucepan. Cook over medium heat, stirring constantly until slightly thickened, about 3 to 4 minutes. Remove from heat and let cool for 5 minutes, then stir in the vanilla. Pour the glaze over the cooled cake and sprinkle with pecans. |