It is a very moist cake with its finely chopped apples and has just the right amount of cinnamon flavor to complement the apples. It is also one of those cakes which is even better the second day. Oh, and did I mention the brown sugar glaze? You make the glaze on your cooktop and pour it over the warm cake in a similar fashion to a Texas sheet cake. If you’re familiar with that technique, you’ll know that it makes a moist cake even moister.
I had intended to sprinkle some toasted walnuts over the glaze before it set but forgot the nuts in the oven until it was too late. I did manage to find a few pecans to use as a garnish. I think the nuts help offset the sweetness of the glaze in a good way, and besides I just happen to like nuts. Be warned, the glaze is quite sweet. If you don’t have a sweet tooth, you may prefer to just dust the cake with powdered sugar.
I brought most of the cake in to work, and it disappeared very quickly. Juan told people in the lab that there were several allergens in the cake so that there would be more left for him. They’re all food scientists, though, so he didn’t get away with it.
One year ago: Turkey Chili
Apple Cake with Brown Sugar Glaze
Ingredients for the Apple Cake
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 2 eggs
- 1/2 cup canola oil
- 1 tsp. vanilla
- 1 1/2 cups finely chopped apples (I used Granny Smith)
- 1/2 cup pecans or walnuts, chopped (optional)
Ingredients for the Brown Sugar Glaze
- 1/2 cup packed light brown sugar
- 3 tbl. butter
- 1/2 tsp. vanilla
- 1 tbl. heavy cream
For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.
In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon. Stir with a whisk to mix everything together.
In a large bowl, mix the eggs with a hand mixer until light in color and foamy. Add the oil and vanilla and beat well.
Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.
Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.
For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.
Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.
I doubled this recipe and baked in a 13×9 pan. It was done in 30 minutes.
I think this cake would also be fabulous with a cream cheese icing which I plan to frost it with next time. You can find my favorite cream cheese icing here.
Source: Adapted from a Lick the Bowl Good recipe