Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, January 3, 2012

Apple Pecan Cake

This cake goes back a long way as my mom baked the same cake every Christmas Eve when we were growing up. She used walnuts instead as pecans were not available in Brasil back then.
Ever since i moved to the US, i have been baking it myself. The first time i did, not being a cook or a baker back then, i remember calling my mom and asking for the recipe... there was only one problem, when she said 3/4 cup of oil, i wrote down 3 1/4 cup of oil... as you can only imagine, it was a mess!
now i use 1 cup, this way there won't be any mistakes!


4 eggs, room temperature
1 cup oil
2 cups of sugar
3 cups all-purpose flour

2 tablespoons cinnamon
1 teaspoon baking powder

4 red apples, peeled and cubed
1 cup of pecan, roughly chopped

Preheat oven to 350F.
Grease the inside of a tube pan with butter and then dust with flour.

In a large bowl sift together flour, baking powder and cinnamon.
In the bowl of a electric mixer beat together eggs and sugar. Slowly add oil and mix until combined. Add dry ingredients and continue mixing until well combined.
Add apples and pecans and fold them in with a spatula.
Pour batter into prepared pan and bake in preheated oven for 35 minutes or until a toothpick inserted in center of cake comes out clean. Cool on rack for 10 minutes and transfer to serving platter. Serve with fresh whipped cream.


  1. Oh Bia, This looks so wonderful, Pinning it so I can make soon, hugs dear friend!