BF&F – Best Friends and Foodies

Baking Tuesday – Apple Cake with Brown Sugar Glaze

I bought a huge bag of Fuji apples at Sams Club this weekend.  It was way more apples (HUGE apples) then my family could eat before they go bad.  So, I went on the hunt for an apple recipe.

I found this recipe.  It looked easy enough and I had all the ingredients.  It came together easily.  Unfortunately, it only took 2 of the apples, I had peeled 4! 

I don’t think I liked this too much.  But, I can’t quite put my finger on why.  The kids and hubby all liked it. 

 *The dough for this is VERY sticky.

Fresh Apple Cake w/ Brown Sugar Glaze

adapted from Lick the Bowl Good 

Apple Cake:

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond exract
  • 1 1/2 cups finely chopped apples
  • 1/2 cup pecans, chopped (optional)

Brown Sugar Glaze:

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon 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 pumpkin pie spice.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil, vanilla and almond extract and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

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.

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