Sunday, January 27, 2013

Celebrate Fall with these Apple Recipes: Apple Walnut Cake and Apple Pecan Buckle

Another of my 3-year-old Internet articles that's going into the archives.  It has made several web appearances in the last three years and I am ready to bury it.  I know it is a little out of season but these are good old-fashion apple recipes so I wanted to share with you before dumping into the archives.

As the produce section of your local grocery store and the farmers markets start to be stocked with that All-American fall staple, apples, we thought it would be good to bring out a couple of our favorite apple recipes. The Apple Walnut Cake with Brown Sugar Icing bakes in a tube pan and makes 15 to 18 delicious cake slices. The Apple and Pecan Buckle has a wonderful pecan struesel for crunch and flavor.

1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples
Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.

In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan.

Bake at 325 degrees for 1 hour and 15 minutes.

Cool for several minutes before removing from pan to cool completely then frost with the following:

1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk

Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.

1 1/4 cups pecan halves
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick cold butter, cut into pieces
2 1/2 tsp ground cinnamon

1 stick butter, softened
1 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 cup milk
1 1/2 lb Granny Smith apples, peeled, cored, cut into 1/4-inch thick wedges
2 tbsp butter
Powdered sugar for garnish, if desired

Preheat oven to 350 degrees. Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray; set aside.

STREUSEL: Spread the pecans out on a rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes to toast. Stir once during the baking. When cooled, chop coarsely. In a medium bowl, using your fingers, mix together the flour, brown sugar, butter, and cinnamon until crumbly. Stir in the chopped pecans.

BATTER: Increase the oven temperature to 375 degrees.

In a large mixer bowl, with mixer on medium-high speed, beat the butter, sugar, baking powder, and salt until light and fluffy. Beat in the egg and vanilla until well blended. Add the flour in three additions alternating with the milk. Beat just to blend.
Spread 2 cups of the batter in the prepared pan. Sprinkle with half the streusel mixture. Top the streusel with the apple wedges; dot with the remaining batter. Sprinkle with the rest of the streusel.
Bake 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Remove pan to a wire rack to cool.

Serve dusted with powdered sugar, if desired.


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