THE APPLE OF MY EYE!
This homey cake is best in your bundt pan or tube pan, however, the original poster states that you can also use loaf pans but you’ll need 2 of them. Fresh apples really make this cake taste amazing. You’ll take those apples and coat them in flour. Then you’ll combine the rest of the ingredients in the pan. You can choose to omit the pecans if you don’t want any nuts in this. While I love nuts, particularly pecans, I left them out of this simply because I stupidly forgot them when I was at the supermarket and it was raining and I was SO not running out for nuts because that’s just, well, nuts.
Anyway, you’ll bake this for the better part of an hour until you insert a toothpick and it comes out clean. Let your cake cool and you can make the icing. It’s super simple and adds a little something extra, although the cake technically doesn’t need it. If you’d prefer to keep things simple, you can also leave off the icing but I felt it made it look prettier and complemented the soft texture of the cake beautifully.
I found this classic recipe from the Mommy’s Kitchen blog. Click the link below to see the blog and the full recipe for Mom’s Fresh Apple Cake.
CLICK HERE FOR RECIPE
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