Fresh Apple Cake by MeMom

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. (Prep time: 5 minutes)

In a large bowl, whisk together 3 cups all-purpose flour, 2.5 cups white sugar, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon salt, 0.25 teaspoon ground cloves, and 0.25 teaspoon ground nutmeg until well combined. (Prep time: 5 minutes)

In a separate large bowl, beat 3 eggs until light and frothy. Add 1 cup vegetable oil, 1 cup buttermilk, and 1 tablespoon pure vanilla extract. Beat until smooth. Pour the egg mixture into the flour mixture and stir together with a large spoon until just combined. Gently fold in 4 cups sliced apples and 1.5 cups chopped pecans. (Prep time: 10 minutes)

Pour the batter into the prepared fluted tube pan. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, approximately 60 to 75 minutes. (Bake time: 60-75 minutes)

Let the cake cool in the pan for at least 30 minutes before inverting it onto a serving plate. (Cooling time: 30 minutes)

While the cake is cooling, prepare the icing. In a saucepan over medium heat, cook and stir 0.5 cup margarine and 1 cup brown sugar together until the sugar is dissolved, about 5 minutes. Add 2 tablespoons all-purpose flour and stir constantly until combined. Gradually stir in 2 cups milk and 1 tablespoon pure vanilla extract. Cook and stir until the icing has thickened, about 5 minutes. (Icing Prep: 10 minutes)

Invert the cake onto a plastic cake carrier or container; poke holes over the entire cake using a knife or skewer. Slowly pour the hot icing over the entire cake, allowing it to seep into the holes. Pour any remaining icing into the center of the cake. (Icing time: 5 minutes)

Allow the icing to absorb into the cake overnight for the best flavor and texture. (Soaking Time: Overnight)