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This Apple Orchard Cake was absolutely delicious – so good in fact, that I baked and delivered it to a friend for her birthday
I appreciated that the ingredients were few and readily available, and loved that it was quick and easy to make. The batter will be thick, but the resulting cake is wonderfully textured, moist and flavorful.


1 1/4 cups vegetable oil
2 cups sugar
3 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
3 cups chopped peeled apples
1 cup chopped pecans, toasted

Beat the oil and sugar in a mixing bowl until light and fluffy. Add the eggs and beat for 2 minutes. Add the flour, salt, baking soda and vanilla and mix well. Fold in the apples and pecans. Pour into a greased and floured 9 by 13-inch baking pan. Bake at 325 degrees for 40 minutes. Increase the temperature to 350 degrees and bake for 15 minutes longer. Remove to a wire rack to cool. Cut into squares when cool.
Makes 12 servings.

Recipe adapted from Add Another Place Setting, Published by the Junior League of Northwest Arkansas, 2008, Page 27