- 3 Eggs, Room Temperature
- 1 Cup Canola Oil
- 2 Cups All-Purpose Flour
- 1 1/2 Cups Granulated Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Tablespoons Ground Cinnamon
- 1 Tablespoon Vanilla
- 1 Cup Chopped Pecans
- 4 Apples, Peeled, Cored, and Sliced Thin
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Tablespoon Melted Unsalted Butter
- A Splash of Milk
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs and oil until thick.
- Add all remaining cake ingredients except apples; beat until combined
- Arrange apple slices evenly on the bottom of an ungreased 9×13 baking dish.
- Carefully spread batter over the apples.
- Bake 30 to 40 minutes, until the cake begins to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean.
- Set aside to cool.
- While the cake is cooling, combine powdered sugar, vanilla, and melted butter in a small bowl. Add enough milk to make the glaze pourable, and whisk until smooth.
- Drizzle the glaze evenly over the cake while it’s still warm.
- This cake batter will be very thick, as well as hard to spread over the apples. Spray your spatula with cooking spray to keep the batter from sticking.
- Make sure not too add too much milk to your glaze. It’s easier to thin down a glaze than it is to thicken one.
- Serve the cake warm, topped with whipped cream or vanilla ice cream.
- Use the juice of an orange to thin down the glaze instead of using milk. You can also add the orange zest into the cake batter.
- Use walnuts instead of pecans.
- Add 2 to 4 ounces of cream cheese to the glaze. This will make the glaze thicker, so make sure to put it on the cake when it’s still very hot.
RECIPE ADAPTED FROM: Lulu the Baker
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