An old fashioned, comforting cake adapted from my Mom’s Apple Cake recipe. An easy recipe, no mixer needed, that fills the house with the most delicious aromas of apple and spice. This moist, flavorful cake holds well. It can be baked in a 9x13” pan to serve a crowd.
Author Rosalie D'Amico
¾cuptoasted and chopped pecans
Grated zest of one large lemon
3cupspeeled and finely diced apples(about 2 large apples)
Grease and flour a 9x13” cake pan or a round, 10” cake pan or a 10” springform pan (a 9” pan is too small). If using a round cake pan, line the bottom with parchment paper.
Preheat the oven to 325° convection.
In a large bowl, combine flour, baking soda, spices, salt, and pecans and mix together well. I like to use a whisk.
In another bowl, whisk the eggs, sugar, oil, vanilla extract, and lemon zest together until well mixed.
Peel and dice the apples. See the recipe note on chopping the apples in the food processor. Add the apples to the wet ingredients and stir together. Add the dry ingredients and mix well.
Pour into the prepared pan. Bake for about 35 to 45 minutes. (The 9x13” pan should take less time than the round). A toothpick should test clean. If you baked the cake in a cake pan or springform pan, let it cool about 15 minutes before removing it from the pan.
Combine butter, cream, and sugars. Heat until the butter is melted.
Bring to a low boil and boil for one minute. Stir in vanilla.
Cool the glaze for about 5 minutes before spreading over the cool cake.
You can carefully chop the apples in the food processor. Don’t put too many apples in the work bowl at a time and pulse until the apples are small diced. Not too small, not too big.