Apple Cake

These sweet-tart Granny Smith apples make the base of the favorite cake of the men in my family. My dad talks of it with enthusiasm that comes close to how I talk about chocolate lava cakes.

The batter looks kind of healthy when you add fresh, crisp apples and nutrient-filled pecans, but don't be fooled.

The final cake is super sweet and moist thanks to our friends sugar and oil. Plus, a warm caramelized glaze seeps into the top of the cake, making half of it that much more moist and sugary-delicious.

Word of Caution: Be sure to cook the cake all the way. Otherwise, it will be apple mush. Even Madoline the baker undercooks things sometimes and has to be careful to perform a toothpick test. Fortunately, I have a brother who is quite fond of apple mush and kept my baking whoops a few years ago from being a total waste.

Fresh Apple Cake

1 1/2 cups oil
2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
3 cups chopped green apples

Glaze:
1 cup dark brown sugar
1 stick butter
1/4 milk

Mix oil, sugar, eggs, and vanilla. Add sifted flour, baking soda, and salt. Fold in pecans and apples. Pour in greased tube pan; bake 1 hour at 350 degrees.

Combine glaze ingredients in a saucepan. Bring to boil and let cook for one minute. Pour hot glaze over cake. Leave cake in the pan for 2 hours. Turn cake out upright.