Mama's Fresh Apple Cake

Inspired by my favorite season, fall, I thumbed through my recipes a couple of weeks ago and found my mama's recipe for fresh apple cake. This is one of 10 recipes that she wrote down for me per my request several years ago. Those recipes are such a treasure to me now! The cake turned out beautifully and was very popular with the group who shared it with me. My dad has always said that German chocolate cake was his favorite but when I made this he informed me that it has been replaced by this apple cake. Pretty high compliment! Hope you enjoy it as much as my family and friends do!


For the cake:
1 1/4 c. vegetable oil
2 c. sugar
3 room-temperature eggs, beaten
3 c. sifted self-rising flour
2 tsp. vanilla extract
3 c. coarsely chopped apples (I used honeycrisp apples)
1 c. finely chopped pecans

For the icing:
3/4 c. butter
1 1/2 c. brown sugar (dark or light,it doesn't really matter)
3/8 c. Eagle Brand milk
1 1/2 tsp. vanilla

Cake preparation:
Combine oil and sugar.
Add eggs.
Gradually add flour.
Add vanilla.
Fold in apples and pecans.
Bake in 3 layers (8" pans) at 325 degrees for 45 minutes.
Reduce temperature to 300 degrees and bake an additional 15 minutes.

While cake is cooling, prepare the icing:
Bring butter, sugar and milk to a boil.
Remove from heat and stir in vanilla.
When icing has cooled, spread on cake.