Dolce Mangia
Sweet Eats
Apple Cake
1 1/2 c chopped pecans
1/2 c butter, melted
2 c sugar
2 large eggs
1 t vanilla extract
2 c all-purpose flour
2 t ground cinnamon
1 t baking soda
1 t salt
2 1/2 lbs Granny Smith apples (about 4 large), peeled and cut into ¼” thick wedges

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter and next 3 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 c pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 9x13” pan.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread frosting over top of cake; sprinkle with remaining 1/2 c pecans.
Browned-Butter Frosting
1 c butter
1 (16 oz) package powdered sugar
1/4 c milk
1 t  vanilla extract
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Time: 3.5 hours   Serves: 12-15
This recipe is from Southern Living. I have made it with chocolate frosting but felt it was too rich.

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