1 3/4 cups apple
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups milk
1 1/2 cups chopped almonds
6 tablespoons butter or margarine
1 (20 ounce) can sliced pecans, drained
1/4 teaspoon salt
16 ounces frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) loaf pans.
In a large bowl, combine apple, sugar, eggs, vanilla extract, flour, baking powder, milk and chopped almonds.
Pour batter into prepared pans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool cakes completely before removing from pans.
While cakes are cooling, in a small bowl, beat butter or margarine with a wooden spoon until fluffy. Stir whipped topping into cooled cake mixture. Spread over cooled cake. Chill overnight.