Fresh Apple Cake by MeMom

4.4
(8)

I store my cake in a plastic cake carrier turned upside down. The icing will run off, therefore a regular cake plate will not work unless you have one with high sides. This cake is much better the day after. It is so very moist. It is even better if you put your slice in the microwave for 10 seconds to just have it warm. My family would disown me if I did not have this cake for holiday get-togethers. Nothing better with a cup of coffee.

3
3
3
Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 20 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 3 cups all-purpose flour

  • 2 ½ cups white sugar

  • 1 teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon salt

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • 3 eggs

  • 1 cup vegetable oil

  • 1 cup buttermilk

  • 1 tablespoon pure vanilla extract

  • 4 cups sliced apples

  • 1 ½ cups chopped pecans

  • ½ cup margarine

  • 1 cup brown sugar

  • 2 tablespoons all-purpose flour

  • 2 cups milk

  • 1 tablespoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.

  2. Mix 3 cups all-purpose flour, white sugar, baking soda, cinnamon, allspice, salt, cloves, and nutmeg together in a bowl.

  3. Beat eggs in a separate large bowl; add vegetable oil, buttermilk, and 1 tablespoon vanilla. Beat until smooth. Pour egg mixture into flour mixture; stir together with a large spoon. Fold apples and pecans into batter. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, 60 to 75 minutes. Cool cake in pan.

  5. Cook and stir margarine and brown sugar together in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Add 2 tablespoons flour; stir constantly until combined. Stir in milk and 1 tablespoon vanilla. Cook and stir until thickened, 5 minutes.

  6. Invert cake onto a plastic cake carrier or container; poke holes over entire cake using a knife. Pour hot icing over entire cake. Pour any remaining icing into the center of the cake. The icing will absorb into the cake overnight.

Nutrition Facts (per serving)

745 Calories
38g Fat
95g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 745
% Daily Value *
Total Fat 38g 49%
Saturated Fat 6g 31%
Cholesterol 51mg 17%
Sodium 449mg 20%
Total Carbohydrate 95g 35%
Dietary Fiber 3g 12%
Total Sugars 67g
Protein 8g
Vitamin C 2mg 12%
Calcium 121mg 9%
Iron 2mg 13%
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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