Fall is only a few days away, and while I’m holding off on getting my fall decorations out, I couldn’t resist this tempting fall recipe. I halved this recipe and baked it in a 8×8 pan, but I’ll post it in its original format for a 9×13 pan.
Apple Cake with Toffee Frosting
1 c vegetable oil
2 c sugar
3 c flour
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples
Preheat oven to 350 degrees. Grease a 9 x 13″ pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.
(Confession time: I left out the pecans because my son has a nut allergy, but I’m sure they would have been tasty. I also wasn’t about to wait 2 hours for this cake to cool so I stuck it in the freezer for 30 minutes and called it good.)
1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla
Boil all ingredients in a small saucepan for 2 minutes. (Set your heat to low and keep your boil very gentle or this will turn into hard candy and not frosting when it cools.) Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.
|Topping in an ice bath. Brrrr!
(Confession time again: I didn’t have any evaporated milk and I didn’t feel like going to the store for one ingredient, so I simmered 1/2 cup of milk over low heat until it had reduced to 1/4 cup. And I wouldn’t say I “spread” it over the top of the cake. It was more like “pour”.)
Everyone declared it to be a big success!