1 pounds of granny smith apples, peeled, cored and grated on large hole
1/4 c. pineapple juice (or apple juice)
1 1/4 c. granulated sugar
1/4 c. brown sugar
1 3/4 c. flour
1 1/4 t. baking powder
1 1/4 t. baking soda
1/2 t salt
3/4 t cinnamon
1/4 t. nutmeg
1/8 t. ginger
2 large eggs at room temp
1/4 c. sour cream
3/4 c. pecan pieces toasted dark and ground in food processor
Preheat oven to 350. Butter and flour a 8 x 2 cake pan or
equivalent. Put 1/4 stick butter in large skillet and brown
slightly over medium heat. Add apples, 1/2 sugar and juice.
Raise heat to medium high and cook about 8 mins. Continue to
cook until apples are translucent (for granny smith, may be up to
10 mins longer) for softer apples, you may not need to cook
longer. Turn off heat and stir in vanilla.
Whisk together flour, baking powder and soda, and spices. Set
aside. In large bowl, beat remaining granulated sugar and brown
sugar with remaining butter till fluffy, about 5 mins. Add eggs and
beat well. Add flour in two batches, alternating with sour cream.
Stir in apples mixture and pecans.
Bake for 40-45 mins or until toothpick comes out clean. Can be
frosted, but is very sweet without frosting.
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