2 medium Granny Smith apples; peeled, cored and chopped
1 cup chopped walnuts or pecans
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Preheat the oven to 325 degrees (175 degrees C). Grease a 9-inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 10 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and then remove from the heat. Drizzle over the warm cake. Place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up or go ahead and put on cake plate and eat that extra icing that doesn’t make it on the cake!
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