You will need:
Preheat the oven to 350 degrees. Grease and flour a 12-cup fluted tube cake pan and set aside.
Place 1 cup of the butter and the granulated sugar in the bowl of an electric mixer and beat 2 minutes until light and fluffy. Meanwhile, in a separate bowl, combine the flour, baking soda, salt, and cinnamon and set aside. Add the eggs to the butter mixture one at a time, blending well after each addition. Reduce the mixer speed to low and fold in 1/2 teaspoon of the extract. Add the flour mixture gradually, mixing well. Fold in the apples and pecans. Transfer to the prepared baking pan and bake 50 to 60 minutes or until a cake tester inserted in the center comes out clean. Immediately transfer to a wire rack to cool.
In a large saucepan over medium-high heat, melt the remaining butter, stirring constantly for 3 to 4 minutes or until golden brown. Add the powdered sugar, the remaining extract and enough milk to make the frosting smooth. Spread over the top of the cooled cake. Let stand at least 10 minutes before slicing and serving.
Yield: 12 to 14 servings
Pair with Mountain Valley White from Mountain Valley Winery
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