Fresh Apple Cake

I baked this last night to take to the famly reunion and it was just delicious. I heard people all over the room asking, “who made this cake, it is so good!” I was so proud to have been the one who brought it. When you bake it, you will know why it was the favorite dessert at the reunion. It is in the latest Southern Living Magazine. October Issue, 2010

1 1/2 cups chopped pecans

1/2 cup butter, melted

2 cups sugar

2 large eggs

1 tsp vanilla

2 cups all purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

2 1/2 lb Gala, or Granny Smith Apples (about 4 large) peeled and cut into 1/4 in thick pieces

Preheat oven to 350. Bake in pecans in a single layer in a shallow pan 5 to 7 min or until lightly roasted and fragrant, stirring halfway through. Stir together butter and next 3 ingredients into a large bowl until blended.

Combine flour and next 3 ingredients and add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Batter will be very thick, similar to a cookie dough. Spread batter into a lighly greased 13×9 in pan.

Bake at 350 for 45 min or until a wooden pick inserted in center comes out clean. Cool completely in pan. Spread Browned Butter Frosting on top and sprinkel remaining pecans over top.

Browned Butter frosting:

1 cup butter

1 16 oz box of powdered sugar

1/4 to 1/3 cup milk

1 tsp vanilla

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 min or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter at medium speed with mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat mixture at low speed until well blended after each addition and stir in vanilla. Spread over cooled cake. Sprinkle pecans over top..Store covered in fridge but take out about an hour before serving, or leave at room temp if serving same day…