Food and Recipes Desserts Cakes Auntie's Apple Cake Be the first to rate & review! Come autumn, Southerners love an apple dessert, no matter which form it takes. You'll see farmers' market apples filling everything from warm and gooey apple cobbler with a scoop of ice cream on top to a towering apple stack cake with sweet, sticky filling. But you really can't beat a classic apple cake—and Auntie's Apple Cake is certainly one for the recipe box. This traditional recipe for easy apple cake has everything you need: fresh apples, a pecan-studded spiced batter, and a heavenly praline-like frosting. Everyone will swoon when served a slice for dessert, but this cake works just as well as a brunch treat (paired with a cup of coffee!) or as a sweet snack with afternoon tea. Like most fresh apple cakes, it actually tastes better after a day or two. For this recipe, any baking apple will do; but we suggest using pink lady, granny smith, or honeycrisp apples. Get a taste of a Southern fall-favorite dessert when serving up Auntie's Apple Cake this season. Ice cream optional! By Southern Living Editors Published on September 4, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 2 hrs 20 mins Yield: 1 (10-in.) cake Ingredients Cake Cooking spray 3 large eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon ground cinnamon 3 cups all-purpose flour, divided, plus more for pan 3 cups diced peeled apples (from 3 medium apples) 1 cup chopped pecans Frosting 1 cup packed brown sugar 1/2 cup (4 oz.) unsalted butter 1/4 cup evaporated milk Additional Ingredient Chopped pecans (optional) Directions Prepare the Cake: Preheat oven to 325°F. Coat a 10-inch tube pan with cooking spray; dust with flour. Beat eggs, sugar, oil, and vanilla with a hand mixer on medium speed about 1 minute. Stir together baking soda, salt, cinnamon, and 2 1/2 cups of the flour in a separate bowl; gradually add to egg mixture, beating on low speed until blended. Stir together apples, pecans, and remaining 1/2 cup flour in a bowl; fold mixture into batter. Spoon batter into prepared tube pan. Bake in preheated oven a until wooden pick inserted in center comes out clean, about 1 hour, 15 minutes. Cool in pan 15 minutes. Remove from pan; let cool until just warm, about 30 minutes. Meanwhile, prepare the Frosting: Cook brown sugar, butter, and evaporated milk in a saucepan over medium, stirring often, until mixture comes to a boil and sugar is dissolved, about 2 minutes. Continue cooking, stirring constantly, until mixture reaches soft-ball stage (240˚F), about 3 minutes. Remove from heat; whisk until slightly thickened, abut 1 minute. Drizzle Frosting over warm Cake. If desired, garnish with chopped pecans. Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke Rate it Print