Friday, October 9, 2009

Apple Cake Debate


When I went to the apple farm the first of the month, I went with purpose...yes, to buy apples but the real goal was retiring my tried and true apple recipe and find something new. That was risky. I love my apple cake but it was time to branch out. Geez, I had only been making it for what seems like forever. Well, maybe I wouldn't retire it...I would find something just a bit different.

First I looked in my favorite places on the web. I saw that Grace at A Southern Grace had also been trying out apple cake recipes. She tried a version of a Fresh Apple Cake but recommended her Apple Dapple Dream Cake highly.

I decided to try the Apple Dapple Dream Cake. This was an excellent cake. It was moist and quite tasty but too similar to my tried and true apple cake.

I decided to continue my search. I was looking for a recipe that had a variety of spices, some nuts and of course, lots of apples, and after tasting the Apple Dapple cake, I also wanted a caramel glaze and I was in the mood for a bundt cake! I read through multiple magazines and cookbooks comparing recipes and decided to try the Fresh Apple Cake from Feast of Eden, a Junior League Cookbook that was tucked away on a bookshelf. I did make one modification. I used a different glaze recipe than the one listed in the book. The glaze below is the one that I used.


Fresh Apple Cake

2 cups sugar
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp nutmeg
2 tsp cinnamon
2 tsp vanilla
1 cup oil
3 eggs
3 cups chopped apple
1 cup chopped pecans

Glaze
4 Tbsp butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of salt
1/2 cup heavy cream

Preheat oven to 350 degrees.

Sift dry ingredients together. Add the liquid ingredients, stirring well to combine. Add the chopped apples and nuts. Bake in a large lightly oiled bundt pan at 350 degrees for about 1 hour and 15 minutes, or until cake tester comes out clean.

Glaze
Melt butter in a saucepan over low heat. Stir in both sugars and salt, cook over medium-low heat for two minutes. Add cream and boil for two minutes, stirring constantly.

Pour about 2/3 over the cake while hot. Cool. Invert. Drizzle remaining glaze over the top.

PRINTABLE RECIPE


This was a wonderful cake...it had just the right spice combination, it was moist and the glaze when set gave a surprise crunch! Perfect combination moist, flavorful, and a touch of crunch!

Yummy!
As Mikey says, in the commercial, "Try it. You'll like it!"


Today I am participating in Foodie Friday hosted at Designs by Gollum. Stop by and take a look at all of the fantastic dishes being prepared today!


12 comments:

  1. Kate! This looks so lovely. I'm a big fan of bundt cakes because they're easy to make and don't require a lot of frosting. I have bookmarked this one. This would be fantastic with a cup of coffee as a breakfast snack or a special dessert with whipped cream. I can hardly wait!

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  2. Kate, how wonderful that cake looks! And Jr. Lague cookbooks are always the best. The flavors and texture of that cake sound perfect. Thanks for the heads up on this!

    Happy Foodie Friday...

    XO,

    Sheila :-)

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  3. Kate, I never make apple cake, but this looks delicious. I agree with Sheila. Jr. League cookbooks are always some of the best! I may have to give apple cake a try!

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  4. This looks like a wonderful cake. Thanks for sharing the recipe with us. Have a great day.

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  5. GREAT!!! recipe looks wonderful. THANKS!!! Geri

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  6. This looks wicked good. Thanks for the recipe!

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  7. Oh yum! This would be so prefect for tea, Kate!

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  8. What a georgous apple cake this is , indeed!!!

    Excellent even,...

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  9. Mikey is right I know I'd more than like this! Beautiful!

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  10. What a gorgeous looking cake - I love pecans and apples together any time any place. You're making me feel like baking.

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  11. I love a spicy, dense apple cake, especially with a yummy glaze. Looks like a winner, Kate. I'll give it a try. Any special apple you prefer?

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  12. Cathy, I believe that I used Melrose for this cake. My go-to apple is the Granny Smith but for this I used what was left from our trip to the apple orchard.

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