Add lightly beaten eggs, oil and vanilla extract to dry ingredients; combine well
4 whole eggs, 1 cup oil, 1 teaspoon vanilla extract
Add apples and their sugar liquid and pecans (optional) to batter; stir until well combined
4 cups apple
Pour batter into prepared pan
Bake for 50 minutes; check for doneness with a knife or skewer; allow to rest for at least 15 minutes before removing cake from pan
Melt butter in saucepan on medium heat; add brown sugar, Apple Pie spice, vanilla extract and salt; cook until sugar is dissolved and the mixture begins to bubble a little; remove from heat and let set and thicken for a few minutes; drizzle over cake
1 stick butter, ⅓ cup brown sugar, ¼ teaspoon vanilla extract, ½ teaspoon Apple Pie spice, pinch of salt
Do not panic if the batter is thick at first! Once you add the apples and their sugar liquid, it thins.
The original recipe called for a cup of pecans; you can use either pecans or walnuts-or eliminate nuts altogether
If you use any kind of nuts in your cake, be sure to mince them finely...the cake doesn't slice very well with big chunks of nuts
Prior to removing cake from pan, run the straight edge of a knife around the perimeter of the cake to loosen
For best results, use a serrated knife to slice cake
Glaze: This recipe makes 1 cup of glaze.
You might wanna double the glaze recipe; this makes enough to drizzle over the cake, but there's not much left to drizzle over individual slices