Thursday, September 24, 2009

Apple Cake with Caramel Glaze

Fall is here! In honor of this colorful season, I'm sharing my new recipe for apple cake.

On our weekly Costco trip (oh, how I love Costco...) we picked up a dozen Gala apples. I came home and looked for a creative way to use these juicy, semi-tart goodies and I came across this recipe on Allrecipes.com. I made some modifications and ended up with my own version. This cake is best served warm, but I also enjoyed the moist leftovers with my coffee the next morning. The best part is that this cake is mixed entirely by hand, which is convenient since my Kitchen Aid stand mixer is out of order (long story for a future post). This cake will definitely be making repeat appearances during the holiday season. It's outstanding when served warm, but it's good at room temperature, too. We served this for dessert, but I enjoyed a slice with my coffee the next morning and I think it would be great for a breakfast/brunch, especially this time of year!
INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 cup white sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups unsweetened apple sauce
2 teaspoons vanilla extract
3 eggs, beaten
3 1/2 cups chopped apples (peeled and chopped into small pieces)
1 cup chopped walnuts (optional)

for the glaze:
3/4 cups packed brown sugar
1/4 cup milk
1/4 cup butter (1/2 stick)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a Bundt pan with vegetable spray (Pam) and then flour the pan.
2. In a large bowl, Sift together flour, sugar, cinnamon, nutmeg, salt and baking soda. Make a well in the center and add applesauce, eggs and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread into the Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Glaze while still hot.

To make the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

3 comments:

  1. I liked this cake a whole lot!!!

    ReplyDelete
  2. I love caramel glaze and mix by hand? Sounds like a winner!
    ~ingrid

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  3. Clarification: If I did substitute butter for oil, I'd use 1/2 cup (1 stick) of butter.

    ReplyDelete

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