Apple Tea Cake

Desserts | Baking, Entertaining, Kid Friendly | Eggs & Dairy, Fruits

SERVES 9-12 - START TO FINISH: 20 minutes prep, 50 minutes to 1 hour unattended baking time, 20 minutes to cool
Recipe Scoop Apple Tea Cake

Cooking Notes

Pressed Apple juice is also called cider. Basically you want a no sugar added, not from concentrate juice so it will not be too sweet.

Apple Tea Cake

3/4 cup vegetable oil
2 eggs, lightly beaten
1 cup white granulated sugar
1/2 cup light brown sugar, tightly packed
1-1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups fresh apples, peeled and thinly sliced
1-1/2 cups sifted powdered sugar
3 tablespoons pressed apple juice (not from concentrate)*
1/4 cup finely chopped pecans

1. Preheat the oven to 350 degrees F.
2. Spray a 8x8 glass or metal baking pan with non-stick cooking oil spray and set aside.
3. In a medium bowl, whisk together the oil, sugars and eggs. Add, without stirring, flour, salt, soda, cinnamon, and vanilla. Fold in until blended. Batter will be thick. Fold apples in and spoon into prepared pan. Bake in preheated oven for 50 minutes to 1 hour, or until soft (but not gooey) to the touch in the center and crusty on the edges.
4.  While cake is baking, mix together powdered sugar, juice and nuts. Set aside.
5.  Remove from oven and cool for 10 minutes. Then invert cake onto a flat cake plate. Cool another 10 minutes then top with icing. Spoon the icing in the center of the cake and spread gently to the sides, allowing it to drizzle along the edges.
6. Continue to cool or serve warm. To store, cover with plastic wrap.

Apple Tea Cake

Approximate Values Per Serving:  260 calories , 16g fat ( 3g saturated),  27mg cholesterol,  2g protein,  28g carbohydrates,  1g dietary fiber,  214mg sodium

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