This cake is a variation of one I found on a bag of WHITE LILY FLOUR, but with my spin on the recipe. I made this recipe because I had 2 pounds of sliced Pink Lady apples that would have spoiled had I not used them. My husband usually takes them in his lunch but was sick for 4 or 5 days & didn't eat them.
This was my creative way of using them, to keep them from spoiling, by adding them to a cake recipe. I added additional ingredients to this cake, so I am giving you my version & the ingredients I used to create it.
It is very tasty, moist & chock full of pecans. It was very impressive.
Preheat oven to 350 degrees F. This is the 16 cup Nordic Ware Angel Food/Bundt Pan that I used. I purchased it from Amazon.
Add flour, cinnamon and butterscotch pudding to a medium size bowl. Then stir to blend mixtures together, and set aside till needed.
Add the 3 eggs into a large bowl and beat well till mixed together.
Now add oil and packed brown sugar to bowl with beaten eggs, and beat until completely blended together.
Now add flour in three intervals, beating well after each addition.
The flour mixture was a bit stiff, so I decided to add an additional ingredient to loosen up the batter.
So I Added the 1 cup of natural apple sauce and beat till blended into the cake batter.
Now add the chopped pecans and chopped apples, and with a spoon or spatula, stir ingredients into cake batter until they are well blended.
Spray the cake pan LIBERALLY with non stick cooking spray, OR USE BAKERS JOY(cooking spray with added flour in it) Add cake batter to cake pan and place in preheated 350 degrees F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean.NOTE: YOU WILL NEED TO HAVE AT LEAST 1 1/2 TO 2 INCHES OF SPACE LEFT IN PAN TO ALLOW IT TO RISE.
Remove cake from oven and allow to sit in pan for 15 minutes. NOTICE HOW THE CAKE ROSE TO THE TOP.
Now invert cake onto cake rack or serving platter, and allow to cool completely. While cake is cooling prepare the glaze.
To make the glaze add 1/2 stick butter to small sauce pan, then add chopped nuts, and heat over medium high heat to toast the nuts, all the while you are stirring, about 5 minutes. Then add the brown sugar, heavy cream, and corn syrup, then bring to a rolling boil, continue to stir for about 2 minutes, then remove from heat allow to cool somewhat, then add the butter extract into the glaze and stir to blend together. Then carefully drizzle over cake, allowing it to drip down along the sides of the cake as you drizzle along the outer edge of cake. Add the remaining glaze over the top of cake, or save and add it to individual slices. I added all of mine on the cake.