Delicious and moist Fresh Apple Cake with pecans smothered in homemade Vanilla Custard Sauce.
I walk my little boy William to school everyday and we are grateful that the school is less than a 5-minute walk. In our usual route, I pass through one of our neighbor’s front yard which has a big Apple tree. One day in October I was walking back from school, I saw our neighbor picking up some apples that came from the tree. At this time she has placed a sign by the tree which asked anyone who happens to pass by to pick a bag of apples.
She kindly gave me a huge bag of Apples which I excitedly accepted. She told me her tree drops about 50-70 apples a day! She really was quite desperate to give these apples away. She said I can eat the apples if I prefer and or just use them for baking. I happily thanked our kind neighbor and promised her I won’t waste the apples.
The apples turned out to be quite good and sweet. I have tried them and loved the taste. With the extras, naturally, I had to make some Fresh Apple Cake! Instead of just adding them on top of the cake in my other apple recipe, I mixed the Apples with the cake batter, added some spices for flavor and pecans for extra crunch! It came out super-moist and truly yummy! It’s perfect on it’s own but you can certainly dress it up with a delicious smothering of custard sauce. I think the custard sauce perfectly complements the spiced apple cake but if you ask my hubby – it’s even better if you combine ice cream with custard! Have it your way! 🙂
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4 cups Apples, chopped peeled or unpeeled*
1 cup Brown Sugar
1 cup White Sugar
1 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1 teaspoon Salt
3 cups all-purpose Flour
1 teaspoon Baking Soda
1 1/4 cups Vegetable or Coconut Oil
2 teaspoons Vanilla Extract
1 cup chopped Pecans (or walnuts)
*If you’re using organic apples you can leave the skin on for extra fiber but feel free to peel, too.
Preheat oven to 350 F
Combine the chopped apples, sugar, spices, salt, flour, baking soda, eggs, oil, vanilla and pecans in a large bowl in the order listed. Mix well. Batter will look like a sticky cookie dough.
Spoon into an ungreased 9×13 pan. Bake for about 45-50 minutes or until a tester comes out clean.
Transfer to a wire rack to cool. Serve warm or in room temperature with either ice cream or custard (like Bird’s) or a homemade one. If you wish to get the recipe for an easy and tasty homemade custard, click here.
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