It was introduced in Japan in 1930.
It's a versatile dual-purpose apple, sharp but still sweet enough to eat fresh.
It holds it's shape while cooking.
It's green-yellow in color.
This is an original recipe adapted from many other Apple Cake recipes that I have in my collection.
I like apple recipes that are easy and fairly quick to create, this one is.
To make this cake you need a stand mixer with a paddle attachment .
1 - 9"X13" baking dish
Pan Release Mix to grease the dish, it can be found on my blog under Tips, Hints and More. ( you could use butter, but I highly recommend that you keep a jar of Pan Release in the refrigerator if you bake often. It keeps for many months.
3 C sugar
1 1/2 C vegetable oil
2 tsp vanilla
3 C flour
1 tsp salt
1 tsp baking powder
2 large apples, peeled and chopped.
1 C whole pecans
Grease the pan with Pan Release Mix
In a stand mixer with a paddle attachment:
Mix well until creamy smooth
Add vanilla and just mix to combine.
Add remaining ingredients and mix just until well combined. ( I pre-mixed the dry ingredients in a large bowl and added to the mixture.
I added the pecans last.
Mixed just until combined.
The batter will be thick.
Spread the batter evenly in the dish.
Bake at 350 degrees for 1 hour.
Peace in the Kitchen!