Prep time: 30 minutes Cook Time: 55 minutes for cake. 25 minutes for applesauce
Yields 1 - 12 cup Bundt Cake or 2 loaves or 24 mini cakes
2 1/2 cups self-rising flour
2 cups sugar
2 extra large eggs
2 cups homemade applesauce
1/2 cup oil (canola or vegetable)
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups walnuts (chopped)
Glaze
1 cup light brown sugar
1 tablespoon milk
1/4 cup butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup walnuts (chopped)
Apple Sauce
5 pounds apples (I used a mix of Gala and Macintosh)
3 tablespoons water
Peel and core apples, cut in 1 inch slices. Put in a heavy bottomed pot with water in with the apples. Cover and cook the apples for 25 minutes, stirring occasionally, until soft. Mash with a potato masher or an inversion blender. Cool down. This can be made a couple days ahead.
Whisk flour, sugar, cinnamon, nutmeg and salt in a bowl
Add eggs, oil, applesauce and vanilla to dry mixture and stir, by hand, until all ingredients are incorporated. Do not overmix. Gently fold in nuts.
Pour into a floured and greased 12 cup Bundt pan. Or you can do like I did and do it in mini cake pans and a loaf pan. Cook at 350 degrees until a toothpick can be inserted into the cake and come out clean and the top springs back when pressed. For a Bundt pan 55 – 60 minutes loaf pan 45 – 50 minutes and mini cakes 25 – 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a small sauce pan add brown sugar, butter, milk, and salt. Bring to a boil and without stirring cook for 15 minutes. If crystals form along the side of the pot take a brush with water and wash down the crystals.
When finished cooking bring off heat and add the vanilla, stir in. Then add the walnuts. Place cake on your serving dish and drizzle the glaze over the cake. Let cool until the glaze has set, about an hour and serve.
