In honor of my finally getting myself over to the apple orchard (on the last free day of the season, no less) I offer a repeat of the great apple coffee cake that I blogged this time last year.
Little E and I had a great time, even though it felt like 30 degrees and we were nearly the only ones there. Hope that you enjoy the recipe.
Caramel-Apple Coffee Cake
2 C. sugar
1 C. vegetable oil
3 large eggs, lightly beaten
2 t. vanilla extract
3 C. all-purpose flour
2 t. ground cinnamon
1 t. baking soda
1/2 t. salt
3 C. finely chopped apples
2 handfuls chopped pecans, toasted
Preheat oven to 350 degrees.Oil and flour 2 8-inch round cake pans.
(Or, it will make about 24 muffins or 2 loaf pans.)
Peel and chop apples.Stir together sugar and next 3 ingredients in a large bowl.Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. The batter will be stiff. Fold in
chopped apples. Divide batter between the two pans. Bake at 350
for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on wire racks. When the cakes are cool,
drizzle them with caramel frosting and sprinkle a handful of chopped
pecans on each cake.
This is as easy, and as good, as caramel frosting gets. Use a little less
confectioner’s sugar if you want to drizzle it, a little more if you want to use it as frosting for a spice cake or yellow cake. This is really versatile, yummy frosting!
Makes 3 cups.
1/2 cup butter
1/2 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
1/4 cup milk
2 cups powdered sugar, sifted
1 t. vanilla extract
Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes. Stir in milk, and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.