This recipe comes from The Junior League Centennial Cookbook - so you know it has to be good! I made it this weekend for my church's cake baking contest that was part of their 31st birthday picnic celebration. And my cake won the "best taste" category! I was so excited, so I thought I would share the recipe! It's wonderful for Fall and makes a great presentation.
Elegant Layered Apple Cake
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups grated pared tart apples (I used Granny Smith)
1/2 cup chopped walnuts
1 teaspoon grated lemon zest
2 cups granulated sugar
1 1/2 cups vegetable oil
1 (8 0z) package cream cheese, softened
8 tablespoons (1 stick) butter, softened
1 box (1 pound) confectioners' sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts
Grease well and flour three 9-inch cake pans. Preheat the oven to 350 degrees.
Whisk together the flour, baking soda, and salt; set aside. In a small bowl, combine the grated apples, nuts, and lemon rind. In a large bowl, combine the granulated sugar, oil, and eggs; mix well with a wooden spoon. Add the dry ingredients, mixing until smooth. Incorporate the apple mixture; stir until well combined. Spread evenly into the prepared pans. Bake the 30 to 40 minutes or until the surface springs back when pressed lightly. Cool the cake in the pans for 10 minutes. Remove from the pans and cool thoroughly on wire racks.
Prepare the frosting: Cream the cheese and butter together and beat in the sugar and vanilla until smooth. Spread between layers, on sides and top. Press nuts around sides of the cake. Refrigerate until serving time.
2 hours ago