Fresh Apple Cake with Butter Pecan Glaze

Another wonderful recipe for Fresh Apple Cake with Butter Pecan Glaze from the back of a White Lily all-purpose flour bag.

Yield: 16 servings

Ingredients

Cake

• Crisco Original No-Stick Cooking Spray
• 3 cups peeled, sliced and coarsely chopped baking apples
• 3/4 cup chopped pecans
• 2 1/2 teaspoons ground cinnamon
• 3 cups White Lily Enriched Bleached All-Purpose Flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 cups granulated sugar
• 1 1/4 cups Crisco Pure Vegetable Oil
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract

Butter Pecan Glaze

• 1/4 cup butter
• 1/2 cup firmly packed brown sugar
• 3 tablespoons heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup pecan halves

Instructions

1. Heat oven to 325 degrees F. Coat a 10 inch fluted tube pan with nonstick cooking spray. Dust with flour.

Cake

1. Combine apples, chopped pecans and cinnamon in a medium towl. Toss to coat. Set aside.
2. Stir flour, baking powder and salt in a medium bowl until blended.
3. Beat sugar, oil, eggs and vanilla extract in a large bowl with mixer on medium speed until blended.
4. Gradually add flour mixture, beating until blended.
5. Fold in apple mixture. Spread evenly in the prepared pan.
6. Bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
7. Cool completely in the pan on a wire rack. Remove from pan to serving place.

Butter Pecan Glaze

1. Bring butter, brown sugar and cream to a boil in a small saucepan over medium heat. Cook for 3 minutes, stirring frequently. Remove from heat.
2. Whisk in powdered sugar until smooth.
3. Stir in vanilla extract.
4. Immediately drizzle over cooled cake. Garnish with pecan halves.