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Uncle Bob's Fresh Apple Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving

Uncle Bob's Fresh Apple Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving

Ingredients

  • 1 cup confectioners' sugar
  • 2 tablespoons honey
  • 2 tablespoons milk
  • 3 cups diced Granny Smith apples, about 2 apples
  • 1 cup lightly toasted chopped walnuts
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 3 eggs

Preparation

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

 

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

 

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

 

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

 

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

 

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

 

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

 

Cook's Note:

 

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

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Preparation

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

 

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

 

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

 

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

 

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

 

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

 

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

 

Cook's Note:

 

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product