Dutch Apple Cake
Rebecca Girsch
ingredients
- 4 medium apples
- 2 cups sugar
- 1 1/2 cup vegetable oil
- 3 unbeaten eggs
- 1 teaspoon vanilla
- 1 cup walnuts (optional)
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Glaze:
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 Eagle Brand milk
directions
- 1
Preheat oven to 350 degrees.
- 2
Peel and chop apples. Add sugar, oil, eggs and vanilla and mix. In separate bowl combine dry ingredients - flour, soda and salt. Combine with apple mix. Add optional nuts. Pour into 9x13 pan or bundt pan. Bake for 60 minutes, may take a bit longer.
- 3
To prepare glaze: While cake is baking, combine butter, brown sugar and Eagle milk. Bring to FULL boil and keep stirring. Set aside and stir every 15 minutes. Pour over cooled cake.
- 4
* Note: you can use this substitute for Eagle milk if you don’t want to waste unused portion.
- 5
1/8 cup cold water
- 6
1/4 cup dry milk
- 7
3/4 cup sugar
- 8
Boil to melt sugar and use 1/4 cup in recipe.
Source: Rebecca Girsch
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