Broadway Cafe Apple Cake

 by Gretchen Jameson

Celebrate autumn's flavors with this super moist cake. Pairs great with a cup of Starbucks on a chilly fall day.

Ingredients

• 2 eggs, slightly beaten
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 tsp kosher salt or 1/4 tsp salt
• 2 1/2 cups peeled and chopped Granny Smith apples
• 1 tsp lemon juice
• 1 1/2 cups sugar
• 1 cup cooking oil
• 2 teaspoons vanilla
• 1 cup chopped pecans, toasted
• Powdered sugar

Directions

1. Allow eggs to stand at room temperature (or place in warm water 10 minutes to bring to room temp.). Grease and lightly flour a 10-inch fluted tube pan. In a medium bowl, stir together the all-purpose flour, cinnamon, baking soda and salt. In another bowl toss the chopped apples with the lemon juice, set aside.

2. In a large mixing bowl, stir together the granulated sugar, oil, eggs and vanilla. Beat on medium speed for 2 minutes. Add the flour mixture and beat on low speed until just combined (do NOT over mix). Fold in chopped apples and pecans. (The batter will be thick.) Spoon batter into the prepared pan.

3. Bake in a 350 degree oven about 1 hour or until wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Carefully remove from pan. Cool the cake thoroughly on a wire rack. If you like, sprinkle with powdered sugar. Cover and store the apple cake in the refrigerator. Makes 12 servings.

Nutrition Information: 438 calories, 26 g fat, 49 g carb, 5 g protein