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I first made this recipe as a bundt cake in 1987.  It is from a 1978 cookbook, Southern Sideboards.  For today’s dessert, I cut the recipe in half and baked it in a 9×9 inch pan.  Easy to make, easy to work with and definitely good and easy on the tongue.

APPLE CAKE WITH PEANUT BUTTER ICING

  • ½ cup cooking oil
  • 1 cup granulated sugar
  • 2 eggs, well beaten
  • 1-½ tsp. vanilla
  • 1-1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • ½  tsp. salt
  • 1/2 cup chopped pecans
  • 1-1/2 cups chopped, peeled tart apples

Preheat oven to 350 degrees F
Grease a 9-inch baking pan

In a large bowl, whisk together the oil, sugar and eggs.  Add vanilla.
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Whisk together the flour, soda, baking powder and salt – blend into creamed mixture.  Fold in pecans and apples.  Pour into a greased 9×9 inch baking pan.

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Bake @ 350°F oven for 30-35 minutes until tester inserted in center of cake comes out clean..  Cool in pan on a wire rack.
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Ice with Peanut Butter Icing (below).

PEANUT BUTTER ICING

  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 2 Tblsp. evaporated milk
  • 1/2 tsp. vanilla.
  • ½ cup creamy peanut butter

In a small pan, place the brown sugar, butter and milk and bring to a boil, stirring constantly.  Remove from heat immediately and stir in vanilla and peanut butter.  Beat with a spoon until icing is room temperature and thick.  Spread over cake.

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Servings:  9

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