Apple Cake with Peanut Butter Icing

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.

• Servings: 9
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• 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.

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.

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.

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.

Servings:  9