Sunday, October 3, 2010

3 Fresh Apple Cake

Ok, seriously, I AM OBSESSED WITH SOUTHERN LIVING!!!! AND NATE is obsessed too! All the recipes are DOWN HOME and right up his ally! Yesterday I made Banana Pudding and tonight Rebecca and Clark came over and I made King Ranch Casserole (I'll post later) and Apple cake all from the October issue! Enjoy!
Fresh Apple Cake with Cream Cheese Icing
Total Time: 2 hr., not including frosting.
Thinly sliced apples create rich, moist layers of fruit within the cake.
Yield: Makes 12 to 15 servings
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Helen Mack, Fontana, California, Southern Living, OCTOBER 2010
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