I feel like my columns have been apple heavy the past several months, but I can't pass up a good recipe when I see one no matter what the ingredient.
Besides -- good baking apples are easy to come by whenever you need them so what could possibly make baking a delicious confectionary dessert any easier.
Photographer, baker-cook Carrie Snyder, who we are extremely lucky to have on staff, has been a wonderful recipe source, always willing to attempt new food creations and bring them into the office to share.
This wonderful Fresh Apple Cake with Brown Sugar Glaze was one of her recent ventures met by fellow staffers with well deserved praise and clamors for more.
The recipe is proportioned for an 8x8 pan, but if you double the ingredients it will be perfect to fill a regular 9x13 cake pan. Carrie said she "has made it both ways and it has turned out great each time."
She also added that when she doubled the recipe she added a cup more of apples and it turned out even better. She also included a few chopped pecans to add a little crunch but both changes are totally optional.
The end result is a refreshingly satisfying coffee-cake type dessert that will only becomes better with time. The cake also freezes extremely well.
Until next time, from my kitchen to yours, happy baking.
Fresh Apple Cake with
Brown Sugar Glaze
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 cups finely chopped apples
1/2 cup pecans or walnuts, 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 cinnamon.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 and vanilla 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.