Uncle Bob’s Fresh Apple Cake
By Paula DeenJUMP TO RECIPE
- 1 cup confectioner's sugar
- 2 tablespoons honey
- 2 tablespoons milk
- 3 cups (about 2 apples) Granny Smith apples, diced
- 1 cup lightly toasted walnuts, chopped
- 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
Add confectioner’s sugar, honey and milk to a small bowl and stir until smooth. Set the bowl aside.
Preheat the oven to 325 °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!
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.