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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 12 servings |
||
| Calories 634 | ||
| Calories from Fat 291 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.4g | 49% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 15.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 72mg | 24% | |
| Sodium 257mg | 10% | |
| Potassium 210mg | 6% | |
| Total Carbohydrate 82.2g | 27% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 55.8g | ||
| Protein 6.5g | 13% | |
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Best Apple Cake (In 47 Years of Cooking)
By: Rose of Sharon
Sep 7, 2005
This is my DH favorite cake, I have tried many apple cakes over the years and this is a winner!! So moist and dense, with a caramel taste, cannot say enough, just try it and see.
SERVES 12
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups finely chopped apples
- 1/2 cup apple juice
- 1 cup chopped walnuts
Glaze topping for cake
- 1 cup brown sugar
- 1/4 cup butter
- 1/3 cup whipping cream
Directions
1
In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.2
In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.3
Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.4
In a small saucepan combine the brown sugar, butter and cream.5
Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 4 hours
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: NewbieBaker
On Jan 3, 2009
i made them twice and i didnt get to taste it...oh blimey...anyway, i used 1 and haf cup of the juice...it was more easier to stir...thumbs up
From: Needles
On Dec 23, 2008
Wonderful cake! I prepared the recipe just as described with addition of cinnamon and cloves. My guests loved it and all asked for some to take home. You've got 5 new devotees to this recipe. Thanks for a wonderful treat.
From: Amanda Beth
On Sep 27, 2005
Utterly and amazingly delicious. I could not be happier right now! I did substitute half the oil with applesauce. It worked just fine for me. One thing not to do though, is sub the cream for skim milk. I didn't have any cream, so I used milk, and it did not work well. I'm glad I found this recipe now, and I don't have to look for any more! Great recipe, thanks for posting!
From: Chef #199947
On Oct 6, 2005
Directions were easy to follow. I did cut back on the sugar by a half a cup, and used pecans instead of walnuts because they were opened. I`m not much on sweets,but have to tell you I tried one piece and of course had to "try" another.Not a great idea right before supper time. Maybe I will make a light supper so I can "try" some more. My Dh said it was excellent and to make it a keeper. Next time I may double the sauce recipe ,and see how it turns out. This would be fantastic served with ice cream. Thanks so very much Rose of Sharon for sharing this recipe. chef no. 199947
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