At the end of September my mother in law came to visit for a few days. One night we went over to my mom's for dinner. Mom put me in charge of bringing dessert which I was happy to do. I went back to my Betty Crocker Fall Baking book that I made the Apple Streusel Cheesecake Bars from. This time I decided on the Chunky Apple Cake. I enlisted Chase and his mom to peel/cut apples for me. We had waaaaaaay too many and I ate/threw out quite a bit. The recipe turned out pretty good but next time I would bake the cake about 10 minutes less (it was a bit too hard on the outside), I'd ice it while the cake is warm, and I'd poke holes in the cake before icing it so that the icing runs into the cake.
-Ingredients-
Cake
1 cup butter, softened
2 cups granulated sugar
3 eggs
1/2 teaspoon vanilla
2 1/2 cups AP flour
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups coarsely chopped peeled baking apples (I used Granny Smith's)
1 cup chopped Walnuts
Frosting
1/2 cup butter (do not use margarine)
3 1/4 cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk
-Directions-
- Heat oven to 350*F. Spray 12 cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in 1/2 teaspoon vanilla, the flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
- Bake 50-65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- in 2 quart sauce pan, heat 1/2 cup burrer over medium heat, stirring constantly until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and milk until desired spreading consistency. Generously spread frosting over top and partially down side of cake. Cut cake with serrated knife.
