It's always good to have a new apple recipe to try, and this one was given to me recently by a friend. It was given to her by her American mil and has been changed from cups. It's a nice easy cake which doesn't need a mixer. You mix the dry ingredients in one bowl and the wet in another, add the fruit and nuts and mix. It's made in a tube pan, one of the reasons I decided to make it, as I've just bought one. The cake has a lovely brown-sugar glaze, the same idea as the topping on a lemon drizzle. Preheat oven 160C/gas3 Grease a 25cm tube tin. Put 420g plain flour, 1 tspn bicarbonate of soda and 1 tspn salt in a bowl and mix together. In another bowl put 350g granulated sugar and 320ml vegetable oil and beat together. Then add 3 large eggs and 2 tspns vanilla extract and beat together till well mixed. Add the flour mixture and mix together carefully until just combined, as you do with muffins.Stir in 250g chopped pecan nuts and 3 medium apples which have been peeled cored and chopped into medium sized dice. Mix in. Pour rhe batter into the tin and smooth the top. Bake until the top is golden brown - about an hour. Put tin onto a wire rack. For the glazed topping: Put 180g dark brown sugar, 125g butter and 85ml of double cream in a saucepan over a medium heat. Bring to the boil stirring until the sugar has melted. Carry on boiling and stirring till the mixture has thickened - about 3 more mins. While the cake is warm and in its tin pour the glaze over and leave to cool completely. To get the cake easily out of the tin, run a knife round the inside.
It's a big cake and I froze some of it - not sure if this was the right thing to do, but we'll see what happens. It's a nice moist cake, and the apple gives it a soft texture, then you get the crunch of the nuts. The topping is sweet and adds another element to the cake. One to add to my apple recipe collection.