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BellaOnline's Home Cooking Editor

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Harvest Apple Cake Recipe

Guest Author - Sandy Moyer

Harvest Apple Cake

  • 1-1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 1 T. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs, lightly beaten
  • 3/4 cup canola oil
  • 1 tsp. vanilla
  • 2 cups peeled and finely chopped (about 1/2" cubes) apples (use Rome Beauty, McIntosh, or similar mildly tart apples)
  • 1 cup chopped pecans or walnuts



    glaze:
  • 1/2 cup Confectioners' sugar
  • 1 T. milk
  • 1/4 tsp. vanilla

Preparation -
Grease and flour a 10-inch tube pan; set aside. Mix both kinds of flour, both kinds of sugar, plus the cinnamon, baking powder and salt together in a large mixing bowl. Make a well in the center of the combined dry ingredients. Add the lightly beaten eggs, canola oil and vanilla. Beat with an electric mixer at medium speed for two to three minutes or until very well-blended. Stir in the chopped apples and chopped nuts. Pour the mixture into the prepared cake pan. Bake in a preheated oven at 325º for 50 to 60 minutes or until a toothpick inserted in the cake, about halfway between the tube and the edge of the pan comes out clean. Remove from the oven. Cool on a wire rack, upright in the pan for about15 minutes. Gently run a knife between the cake and the sides of the pan, and also between the cake and the tube of the pan. Turn the cake over onto a wire rack and let cool. After the cake has cooled, place the it on a serving plate.

Prepare the glaze....
Whisk the 3 glaze ingredients together in a small bowl. Drizzle the mixture over the cooled cake.


Scalloped Angel Food Cake Pan Scalloped Angel Food Cake Pan
A harvest apple cake would look great baked in this scalloped non-stick tube pan. This unique pan has a removable base and tube unit that makes it extra easy to cool and release the cake.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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