The best part about this cake is the longer it sits the more moist it gets, most cakes dry out over time but not this one. It continues to soak up moisture from the apples the longer it sits, so you can make this at least a day ahead of time and add the warm glaze right before serving.
This is an old family recipe that my mom has been making for years. I finally got my paws on the recipe not too long ago cause my hubby started asking me to make him an Apple Cake. No matter what my hubby is craving my mom can always produce a recipe that is by far the best thing we have ever eaten and this one is no exception.
1 1/3 cup vegetable oil
2 cups sugar
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp pumpkin pie spice (or something similar)
1/4 tsp ground cardamon
1 cup chopped pecans (optional b/c hubby is allergic)
2 - 3 large apples (used 2)
Preheat oven to 350 F. Peel & chop apples then set aside. In a large bowl add oil, sugar, eggs and extract. Beat on low until creamy. In a bowl sift flour, salt, baking soda and powder. Add flour mixture slowly to the wet ingrediants, beat after each addition. Fold in apples and pecans (if using). Spray a 9x13 baking dish. Place in oven and bake for 55 - 60 mins or until toothpick comes out clean. Cool then add your glaze.
1 stick unsalted butter
1/2 tsp salt
2 T evaporated milk (or regular milk works fine too, if that's what you have on hand)
1 cup firmly packed light brown sugar
In a saucepan over med heat, add all the above ingredients and bring to a boil for about 5-10 mins, turn it off and set aside to allow it to cool. If you would prefer a thicker (more frosting like) consistency you can add confectioners sugar to it at this point but that's totally up to you.
Makes 10-12 servings