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Serve this tender fruit and nut cake for dessert in the fall.

Source: Midwest Living


Recipe Summary

45 mins
1 hr 15 mins
1 hr
3 hrs


Ingredient Checklist


Instructions Checklist
  • Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan; set aside. In a medium bowl, stir together flour, cinnamon, baking soda and salt. Set aside. In another bowl toss apples with lemon juice; set aside.

  • In a large mixing bowl, combine granulated sugar, oil, eggs and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add flour mixture and beat on low speed just until combined. Fold in apples and pecans. (Batter will be thick.) Spoon batter into the prepared pan.

  • Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Carefully remove from pan. Cool thoroughly on wire rack. If you like, sprinkle with powdered sugar. Cover; store in refrigerator. Makes 12 servings.

Nutrition Facts

438 calories; fat 26g; cholesterol 35mg; saturated fat 4g; carbohydrates 49g; insoluble fiber 2g; protein 5g; vitamin a 48.6IU; vitamin c 1.2mg; sodium 172mg; calcium 20.2mg; iron 1.8mg.