May your year be sweet, fruitful, and filled with contentment and promise.
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 1⁄4 cup oil
2 teaspoons vanilla
3 cups of grated apple (the peel does not need to be removed if finely grated)
1 1⁄4 cups coarsely chopped pecans
Confectioner’s sugar for dusting
6 Tablespoons unsalted butter
2 Tablespoons milk
3⁄4 cup brown sugar
1⁄2 cup coconut
1⁄2 cup chopped toasted pecans
- Combine the flour, soda, salt, and cinnamon in a small bowl. Set aside.
- In a large mixing bowl, beat the oil and sugar until they’re well blended. Add the eggs, whisking until they’re totally incorporated, the mixture is light lemon in color, and an emulsion is formed. The oil needs to be in suspension (like mayonnaise).
- Stir in the vanilla and then the flour mixture, apple, and pecans. Mix well.
- Pour into a 10-inch springform tube pan or a Bundt pan (or, alternatively, a 13" x 9" pan) coated with nonstick cooking spray. Bake at 350°F for 50–55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake for 15 minutes at room temperature, then remove it from the pan and place on a serving tray. Top with some confectioner’s sugar or the following recipe.
- Combine the butter, milk, brown sugar, coconut, and pecans in a medium saucepan. Bring to a boil. Boil for 1 minute.
- Pour the sauce over the cake.
- Cool at room temperature. When the icing is set, it’s ready to serve.
- When a recipe calls for oil it refers to vegetable oils such as corn, canola, or soybean.
- Never use olive or peanut oil unless they’re specified, as their distinctive flavors may change the taste of the finished product. Never stir a sugar mixture after it’s come to a boil—you’ll end up with a grainy, coarse texture.
- To reduce the oil content when baking, try adding some grated apple—it will not only replenish moisture, you’ll have more fiber and nutrients to boot.