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Apple Cake with Brown Sugar Glaze

Apple Cake with Brown Sugar Glaze

There is something wonderful about the foods of autumn. Flavors are rich and deep, the scent of fruits, nuts and spices subtly waft about. The tastes of the season can be found in many delicious things and apples are most certainly on that list.

We know how fabulous pies made with apples can be but if you’ve never considered baking a cake with these fall fruits, you’re in for a delightful treat. My Grandmother made this delectable apple cake loaded with fresh apples and toasted pecans then topped it with a luscious brown sugar glaze.

There are a variety of apples recommended for baking, including Jonagolds, Jonathans, Granny Smith, McIntosh, Braeburn and Gala. These all hold their shape well when cooked and don’t become “mealy”. Don’t be afraid to mix different types of apples in a pie or a cake. This apple cake is easy to pull together and great for dessert or for brunch.

It makes a beautiful addition to any meal!

 

Apple Cake with Brown Sugar Glaze

3 extra large eggs, room temperature

2 cups sugar

1-1/2 cups vegetable oil

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

½ teaspoon cinnamon

3 cups chopped apples

1 cup chopped toasted pecans

In a large bowl beat the eggs on medium speed until light. Add the sugar, vegetable oil, and vanilla; continue beating until creamy and well blended, about 3 minutes.

In a separate bowl, whisk together the flour, baking soda, kosher salt and cinnamon.

Gradually beat into the egg mixture on low speed, about a cup at a time. Blend until the flour is just mixed into the egg mixture.

Add the chopped apples and toasted pecans, then stir in on low speed.

Pour the batter into a Bundt pan, which has been coated with a cooking spray or greased and dusted with flour. Spread the batter evenly into the pan.

Bake at 325 degrees for 1 hour and 15-20 minutes or until the cake tests done.

Cool in the pan on a wire rack for 15 minutes before turning out onto a platter. Drizzle the top of the warm cake with a portion of the brown sugar glaze. Serve with additional warm glaze if desired. Refrigerate any leftover cake and glaze. Serve the cake warm, cold or at room temperature.

 

Brown Sugar Glaze

1-1/4 cup brown sugar

½ cup butter

1/3 cup half and half

1 teaspoon pure vanilla extract

Combine all ingredients in a small saucepan over medium heat. Bring the glaze to a boil and continue cooking for 2-3 minutes or until it comes together and thickens. Stir frequently to prevent the sauce from scorching.

The taste of fall in every bite!



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