- 4 cups apples, diced (about 5-6 medium)
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 cup oil
- 1 cup pecans, chopped
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- Pre-heat oven to 350 degrees.
- In a large bowl, mix apples and sugar together. Let stand 1 hour, stirring every 10-15 minutes.
- In a separate bowl, mix flour, baking soda, cinnamon, and nutmeg.
- Beat in eggs, oil, and vanilla with flour mixture.
- Combine this mixture and the apple mixture with a wooden spoon.
- Stir in chopped pecans.
- Pour mixture into an ungreased 13×9″ baking pan.
- Bake 50 – 60 minutes , until a toothpick comes out clean.
- Let cool for at least 1-2 hours.
FUN MEMORY: This recipe has been passed down over the years. I first remember having this Apple Cake when visiting my Grandma in PA. I always loved all the special sweet treats she would make. My mom has since taken on that tradition and would make it every Fall when apples came into season. Since I now live in California, I decided to make for my husband to try. As it was baking, my husband kept commenting on how great the smell was in the house. He devoured his piece before I could even sit down to enjoy my first bite! However, the best part is saving the cake till the following day- when all the flavors fully had a chance to incorporate together.
Tip #1: Your house will smell amazing while baking!
Tip #2: I used a combination of Fuji and Honey Crisp apples in this recipe. You can use a combination of your favorite apples, however I would not recommend using Red Delicious ,as those will not hold up during the baking process.
Tip #3: Highly recommend using Fresh Nutmeg vs. Ground. Fresh nutmeg has a much stronger flavor and has a much longer shelf life than ground.
How to Use? Simply grate the Nutmeg Seed over a microplane and grate as much as you need for a recipe.
Note: Since fresh nutmeg has a strong flavor, you might want to use a dash less than noted based on personal preference. I used full amount of fresh in this recipe.
Tip #4: Leftovers do not need to be refrigerated. Just cover with plastic wrap at room temperature. Actually this recipe tastes 100x better the following day, if you can resist the urge from eating it all the first day! First day edges and top of cake will be very crispy, but following day will soften.
T
ip #5: Highly recommend investing in a Nut Chopper. Operates by a simple hand crank. Just fill the top compartment, select ‘Fine’ or ‘Coarse’ grind and turn the crank. The lower compartment clearly is marked to help measure while grinding. The base features a nonskid base to hold the nut chopper in place during grinding. Dishwasher safe. Ranges from $9-$14.
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