Ingredients

The following ingredients have 8 Servings
  • 1 cup 2 sticks unsalted butter, room temperature
  • 2 cups sugar (I like to use 1 cup white granulated and 1 cup brown sugar)
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups peeled and 1/2-inch chopped apples ((see note on apples below))
  • 1 cup chopped walnuts (omit if desired, and increase apple quantity to 4 cups, plus more for garnishing)
  • 1-2 cups confectioners sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons milk

Instruction

  • Preheat oven to 325° Butter and flour a 10-inch fluted cake pan or tube pan.
  • In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix well.
  • Sift flour, baking soda, salt and cinnamon; add gradually to sugar, butter and egg mixture until incorporated. Do not over mix.
  • Stir in apples and walnuts.
  • Spoon into prepared cake pan. Bake at 325° for 1 hour 15 minutes, or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes. Release the cake onto a plate and let it cool while you make the glaze.
  • Combine confectioners sugar with lemon juice and milk and whisk well until smooth. Use 1 cup of sugar for a thin glaze or 2 cups for a thick glaze, depending on your preference.
  • Drizzle the glaze over the cake and garnish with chopped walnuts, if you wish!