Monday, September 21, 2009

Fresh Apple Cake with Butter Brown Sugar Glaze

Okay, I admit it. When I read this recipe in What's Cookin' in Ithaca NY back in 1980 and saw that you didn't need to peel the apples for this cake, I was hooked. If the cake doesn't get you, the glaze surely will.
We served this once at a dinner party and I didn't glaze the cake but passed the warm gooeyness in a separate bowl. Our friends were just spooning out the glaze.....'nuff said.
At our Inn, we do a nightly dessert buffet. This is a real crowd pleaser!

1 1/2 cups cooking oil
2 cups sugar
3 eggs
1 Tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
4 large apples, cored and cut into small pieces (leave the skins on--we use Granny Smith or often will use a combination of whatever is on hand)
1/2 cup walnuts (optional)

Glaze:
1 stick butter
1/2 cup brown sugar
2 Tablespoons half and half (oh, why not!)

Cream oil, sugar, eggs and vanilla.
Sift together the dry ingredients. Add flour mixture to creamed mixture gradually and thoroughly. Fold in apples and walnuts. Mixture will be thick.
Bake at 375 for about 60 minutes in a greased and floured tube pan (test for doneness). Warning! Your kitchen will smell heavenly!
Cool.
Remove from pan when cool.
For the glaze: Combine butter, brown sugar and half and half in small saucepan. Bring to a boil for five minutes. Pour over cake while sauce is hot.


The William Henry Miller Inn
http://www.millerinn.com
Lynnette Scofield
Bed and Breakfast Foodie
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12 comments:

  1. Made it tonight. My family loved it.

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  2. I followed the directions as written,but I had a problem with the glaze. It hardened after I poured it, and I later had to saw through it to cut the cake! Great flavor, but maybe the five minutes boiling time was incorrect?

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  3. First let me say how sorry I am that you had any problem with this cake--it is so wonderful.
    Before "The Inn", when I would serve it for company, the glaze would go on just before serving. It was nice and warm and made the perfect topping.
    The five minute cooking time is correct--that allows all of your ingredients to fully incorporate.
    That being said, I'm stumped but wonder if there was too much brown sugar and not enough butter??? Here at The Inn, we will glaze it in the afternoon for serving on our dessert buffet at 8PM and haven't encountered that problem at all.
    Over the next couple of weeks, I'll try another one and see by adding more brown sugar causes the hardness.
    Thank you for trying it and we'll work this out!
    Lynnette Scofield

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  4. It sounds to me like it was cooked too long and came near the soft-crack stage.

    You really don't need this to go above 230 degrees or you'll end up with caramel or brickle!

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  5. Can I freeze this cake and should I wait to glaze it until just before use? Thanks so much for the wonderful recipe.

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    Replies
    1. I bake a similar cake from my Grandmother's recipe. She added cinnamon and peeled and grated her apples. This causes the apples to "melt" into the batter and makes an unbelievably moist cake. I do it on a box grater, just like Grandma, but with today's food processors it would only take a minute. I make this cake ahead and freeze whenever necessary and yes, I do thaw and then glaze! Delicious!

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  6. Is the glaze stirred constantly?

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  7. Thanks Deb Mossiman for giving me a "nudge" about your comments!
    You CAN freeze this cake. I would thaw and then glaze. This recipe is a beauty! Hope you enjoy.
    And regarding stirring the glaze constantly, I do. You don't risk the chance of burning and the smell as you stand over it is worth every minute to stand there stirring!

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  8. I used the glaze recipe to cover a Mandarin Orange Cake, as I lacked the ingredients to make the usual topping. I followed the recipe with the exception of using milk instead of half-and-half, and had no problem at all. I think this is ideal for use on any basic yellow/nut/fruit cake that could use a little extra sweetness and visual interest. Since it uses ingredients that are likely to be on hand, it's particularly useful. I'm filing it away for future use. I would say, when you are beating the glaze and notice that it has begun to develop rather firm ridges and is starting to pull away from the edge of the pan, it's time to go ahead and pour it on the cake.

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  9. I use the cake recipe for different occasions and everybody loved it. It never fails me. The glaze was a perfect recipe and it runs down the cake perfectly. I reduced the amount of sugar to 1 1/2 - 1 3/4 depends on sweetness of the apples though. I don't really want it to be too sweet. I used pecans instead of walnuts since walnuts could get oxidized very fast, I don't want my cake gets spoiled by adding bad walnuts. Thank you very much for your lovely recipe. I will use it again and again.

    GG

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  10. I must say, that Apple Cake will make your toes curl!!!!! You must try this recipe! In this moment I am content!!!!! LOL I enjoyed making and sharing it with my family! Loved it!

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  11. Toes Curl? LOL. Good! Glad you enjoyed it.

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