Tasty Tuesday-- All things Apple

A lady brought this cake into our office, and it was so yummy, that I immediately called to ask for the recipe. It's moist, and the flavors marry perfectly. The only problem with the cake that everyone noticed is that it crumbled into pieces. So, two of us set out to try to alter the recipe to find the trick to get it to hold together. Between the two of us,we've tried grating the apples, adding an egg, taking away flour, adding flour, adding some water,taking away some oil.... and with every attempt, the cake is still delicious, but STILL crumbly. I would love to know if anyone has any ideas of what we could try next to make this yummy cake a good one to make for crowds, and not just when you're sitting at home with a fork and a plate. If not, I suggest making it anyway, and eating every moist, crumbly bite.


Fresh Apple Cake
3 C Granny Smith Apples (chopped into small pieces)
2 C Sugar
2 ½ C Self-Rising Flour
1 ½ C Oil
2 Eggs
1 Tsp Vanilla
1 Tsp Cinnamon
1 C Pecans (chopped)

Blend sugar, oil, and eggs until fluffy. Add cinnamon and vanilla. Add flour slowly until blended in. Fold in apples and pecans. Pour into a greased and floured tube pan. Cook for 50-60 minutes on 350

Icing
1 C confectioner sugar
Lemon Juice (Just enough to make icing smooth and pourable)

Wait until cake is completely cooled before icing.