Georgia Pecan Apple Bundt Cake
My cousin got married on Saturday in a beautiful outdoor ceremony. We had a wonderful time and enjoyed thoughtful and artistic touches, a delicious dinner, and lots of dancing. Lily even got to be a flower girl, and she scattered rose petals along the grassy walkway with deep solemnity.
What does an apple cake have to do with a wedding? Well. I am related to some very special people. Even though she was in the midst of her daughter’s wedding, my aunt remembered that Lexie’s birthday was the next day and had a card and gift waiting for her at our table. The look on Lexie’s face was priceless. And another aunt sent us home with a big bag of apples from her tree.
When autumn rolls around and I have extra apples on hand, I always make Grandma Campobasso’s Georgia Pecan-Apple Bundt Cake. It has all the things I love most—family and tradition and coziness—all bundled into a pecan-filled, caramel-covered package.
Grandma Campobasso’s Georgia Pecan-Apple Bundt Cake
In a large bowl combine:
1-1/2 cups vegetable oil
2 cups sugar
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
Blend well and add:
2 cups apples (peeled and diced)
1 cup chopped pecans
Bake at 325 degrees for 1 hour and 15 minutes in a greased and floured bundt pan. You can test with a toothpick—it should come out clean when the cake is done.
Cool the cake for 15 minutes, then turn out on a plate.
While the cake is cooling, you can make the topping. In a small saucepan, combine:
1/2 cup butter
1/2 cup brown sugar (firmly packed)
2 tsp. milk
Bring to a boil, then continue to boil for 2 minutes. Pour over the cake and enjoy!