mom’s fresh apple love letter cake
I am 55 years old. My mom has been gone for 3 years. Ever since I can remember, every Thanksgiving, Christmas, and family reunion, Mom baked her fresh apple cake in a big old Bundt pan. I have to say, growing up, this was not my favorite. Anyone who ever tasted it wanted the recipe, but Mom would not give it out. I have all her cookbooks in which she wrote her special recipes that she did not share with anyone. One day, about 6 months after her death, I started reading her cookbooks. I found all of her secret recipes and a love letter my dad had written while dating. What an inheritance!
Blue Ribbon Recipe
Light and fluffy, Barbara's mother's apple cake is divine! It's filled with sweet and moist apple pieces and crunchy pecans. The caramel sauce drizzled on top is what makes this special. It's sweet and buttery and makes this cake very decadent.
Ingredients
- CAKE BATTER
- 5 cups chopped red apples
- 1/3 cup Tennessee whiskey, I use Black Jack (can be omitted)
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chopped pecans
- SAUCE OR GLAZE
- 1 stick unsalted butter
- 1 cup firmly packed brown sugar
- 3/4 cup evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla
How To Make mom’s fresh apple love letter cake
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Step 1Preheat oven to 350 degrees F. In a medium bowl, peel 5 red apples, quarter and then cut out the core. Slice each quarter into 2 halves. -
Step 2Then roughly chop each apple and place it in a bowl. Pour whiskey over the apples and set aside.
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Step 3In a mixing bowl with beaters, add oil and sugar; mix well. Then add one egg at a time, beating after each egg until mixed well.
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Step 4Mix dry ingredients together in a medium bowl.
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Step 5Add 1/3 of the dry ingredients to the mixing bowl. On low speed until all dry ingredients are incorporated.
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Step 6Remove the mixing bowl, add vanilla, apples, and pecans. Mix by hand until all ingredients are incorporated.
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Step 7Oil and flour a large Bundt pan or mini Bundt pans (makes 18 to 24 mini Bundts). Pour batter into the Bundt pan, place on the center rack, and bake for 20 - 30 minutes or until the cake is golden brown. If using mini Bundt pans, spoon 1/2 cup cake batter into each mini Bundt pan. Place on the center rack and bake for 10 - 14 minutes or until the cake is golden brown.
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Step 8Remove from oven and place on a cooling rack for 20 minutes (15 minutes if using mini Bundt pans).
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Step 9While the cakes are cooling, make the sauce or glaze. In a medium iron skillet or saucepan, place butter and brown sugar on medium heat. Let the butter melt and the sugar dissolve. Then stir with a wooden spoon until incorporated, about 6-8 minutes.
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Step 10Remove from the stovetop. Add evaporated milk and stir to incorporate. Place back on the stovetop and cook 2 –4 minutes.
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Step 11Remove from the stovetop. Add vanilla and salt; stir. Let cool at least 15 minutes.
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Step 12Unmold onto cake and pour icing over the entire cake or cakes. Let set at room temperature for 1 hour before you cut. I know it will be tempting, but wait. Then enjoy with a really cold glass of milk and an old love letter from your parents if you are lucky.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
