.................. Cooking with Barry & Meta: Autumn Apple Cake

What a sweet way to herald the beginning of a new season. This raw apple cake is super easy, super moist and super delicious! And, the cooked caramel frosting is amazing – it starts as a melted liquid, turns to a syrup, and then becomes a thick, spreadable frosting that is the perfect compliment to a moist cake chock-full of apples and pecans.

It was a perfect ending to a fall themed menu (that post is coming in the near future) featuring pork schnitzel and an array of seasonal sides.

Autumn Apple Cake

1 cup vegetable (canola) oil

2 cups granulated sugar

3 eggs

3 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 teaspoons vanilla

1 cup chopped pecans

3 cups peeled and chopped apples

1. Preheat oven to 350°. Grease a 9 x 13" pan.

2. Combine oil, sugar, and eggs in large mixing bowl.

3. Stir in flour, baking soda, cinnamon and nutmeg. Add vanilla, pecans, and apples.

4. Spread in prepared pan – the batter will be thick and chunky.

5. Bake for 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.

6. Cool for at least 2 hours.

7. Then prepare frosting and frost.

Frosting

½ cup (1 stick) butter

1 cup packed brown sugar

¼ cup whole milk (evaporated or almond milk could be used)

½ teaspoon vanilla

---

1/3 to ½ cup chopped pecans for sprinkling over top, if desired

1. Boil all ingredients (except chopped pecans) in a small saucepan for 2 minutes.

2. Set pan in bowl filled with ice water. Beat icing until of spreading consistency – it goes from liquid to syrupy and finally becomes frosting like and lighter in color.

3. Spread over top of cake.

4. Sprinkle with chopped pecans if desired.

Recipe without photos . . .