1 cup flour
1/2 cup self-rising flour
1 1/2 teaspoon cinnamon
1 1/2 cups brown sugar
1 teaspoon vanilla*
1/4 cup unsalted butter
2 medium apples, grated (I left the skin on)
1 cup pecans, toasted and chopped
Vanilla-bean cream cheese icing
In a small bowl, whisk together both flours and the cinnamon; set aside. In a large bowl, cream together the brown sugar, vanilla, and butter. Add eggs, one at a time, then the apples and becans. Stir in the flour/cinnamon mixture. Pour into prepared pan, and bake for 50 minutes at 350 degrees, or until a tester inserted comes out clean. Allow to cool before slicing. Frost with vanilla-bean cream cheese icing or serve a dollop on the side.
Vanilla Bean Cream Cheese Icing
1 stick unsalted butter, softened
8-oz block cream cheese, softened
2 cups powdered sugar
Paste of 1 vanilla bean
2 tablespoons half & half
Cream butter and cream cheese together until smooth. Add remaining ingredients and beat until smooth and fluffy.
*I have a large jar of vanilla extract brewing in the pantry, but it's not ready to use as of yet. So, I've been using vanilla bean paste instead of vanilla extract. I used an entire bean for the cake as well as for the icing. You can, of course, just substitute vanilla extract - a teaspoon or so should be sufficient.
Today's post is linked to Friday Favorites on Simply Sweet Home.
For the cat lovers out there...I bought this beautiful pumpkin the other day to use as a centerpiece on the dining room table. Well, O'Reilly, our alpha cat, has decided it belongs to him. He sits there most of the day, guarding the pumpkin. If any of the other cats make an attempt to storm the pumpkin, he wrestles them off of the table.