Fresh Apple Cake



– ½ cup unsalted butter, softened (1 stick) – ½ cup vegetable oil – ½ cup granulated sugar – 1 cup packed brown sugar – 3 large eggs – 2 teaspoons vanilla extract – 2 ½ cups all-purpose flour – 1 ¼ teaspoon baking soda – 1 ½ teaspoon cinnamon – ¼ teaspoon nutmeg – ¼ teaspoon ginger – ½ teaspoon salt – 3 cups peeled, chopped apples – 1 cup chopped walnuts or pecans (optional)


– ½ cup unsalted butter (1 stick) – ½ cup packed brown sugar – 3 tablespoons milk – 1 ½ cups confectioner’s sugar (sifted after measuring)

Preheat the oven to 325 degrees F. Spray a 13×9 inch glass pan with baking spray. Peel and chop the apples into about ½ inch cubes. Set aside.

 In a large mixing bowl, add the softened butter, oil, sugars, eggs and extract. Whisk well.

Add in the dry ingredients (not the apples yet) to the liquid ingredients and mix with a large wooden spoon or an electric mixer. Mix just until the ingredients are combined.

Stir in the chopped apples and nuts, then mix with a wooden spoon.

Spread the batter evenly into the prepared pan. Bake at 325 degrees for about 35-40 minutes. If the top starts to brown too quickly, lay a piece of foil over it.

Once baked, set on a wire rack to cool for about 20 minutes while you make the glaze.

Add the butter and brown sugar to a medium sized sauce pan and melt over medium heat. Stir often until the sugar melts and is mostly dissolved. This will take a few minutes. Turn the heat up to medium-high and add the milk, then let the mixture come to a soft boil. Let it boil for 30 seconds. Make sure to constantly stir. The mixture will foam up.

Take the mixture off the heat source and add confectioner's sugar and mix well. Work quickly as the mixture will begin to thicken up.

Once the confectioner's sugar is mixed in well, immediately pour the glaze over the cake and spread evenly.

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