Categories: breakfast, not yet tried
Ingredients
- 2 C. sugar
- 1 C. vegetable oil
- 3 large eggs, lightly beaten
- 2 t. vanilla extract
- 3 C. all-purpose flour
- 2 t. ground cinnamon
- 1 t. baking soda
- 1/2 t. salt
- 3 C. finely chopped apples
- 2 handfuls chopped pecans, toasted
- Icing:
- 1/2 cup butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup milk
- 2 cups powdered sugar, sifted
- 1 t. vanilla extract
Directions
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Coffee Cake:
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Preheat oven to 350 degrees.Oil and flour 2 8-inch round cake pans.
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(Or, it will make about 24 muffins or 2 loaf pans.)
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Peel and chop apples.Stir together sugar and next 3 ingredients in a large bowl.Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. The batter will be stiff. Fold in
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chopped apples. Divide batter between the two pans. Bake at 350
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for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on wire racks. When the cakes are cool,
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drizzle them with caramel frosting and sprinkle a handful of chopped
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pecans on each cake.
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Icing:
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Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes. Stir in milk, and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.