I have seen this recipe for years on the back of my White Lily flour bag. So I have decided to make and add it to my "Back of the Box" series. Same recipe done my way. Take a look at the video, grab the ingredients and let's bake!
No-Stick Cooking Spray
3 cups peeled, sliced and coarsely chopped baking apples
3/4 cup chopped pecans
2 1/2 teaspoons ground cinnamon (I suggest 3)
3 cups White Lily® Enriched Bleached All-Purpose Flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups sugar
1 1/4 cups Pure Vegetable Oil (I suggest grape-seed oil)
3 large eggs, lightly beaten
2 teaspoons vanilla extract
BUTTER PECAN GLAZE
1/4 cup butter
1/2 cup firmly packed brown sugar
3 tablespoons heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup pecan halves
Let's get started:
HEAT oven to 325°F. Coat 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
COMBINE apples, chopped pecans and cinnamon in medium bowl. Toss to coat. Set aside. Stir flour, baking powder and salt in medium bowl until blended.
BEAT sugar, oil, eggs and vanilla in large bowl with mixer on medium speed until blended. Gradually add flour mixture, beating until blended. Fold in apple mixture. Spread evenly in prepared pan.
BAKE 1 1/2 hours or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Remove from pan to serving plate.
For Glaze: Bring butter, brown sugar and cream to a boil in small saucepan over medium heat. Cook 3 minutes, stirring frequently. Remove from heat. Whisk in powdered sugar until smooth. Stir in vanilla. Immediately drizzle over cooled cake. Garnish with pecan halves.
Original Recipe is by White Lilly Flour Adjustments made by Melody blog author
Please watch video for tips before starting. #bakeandcookwithpassion I would love to see your picture of this cake.