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Saturday, November 3, 2012

Fresh Apple Cake with Honey Glaze
Serves 8 to 12


for the honey glaze:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

for the apple cake:
3 cups diced granny smith apples (I used honey crisp)
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract (I used vanilla bean paste)
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/4 cups vegetable oil (I always use canola)
3 eggs

Create the Apple Cake and Honey Glaze:

prepare the honey glaze:
Add all the ingredients to a small bowl and stir until smooth.  Cover with plastic wrap and set the bowl aside.  (This will thicken up as it sets.)

prepare the apple cake:
Preheat the oven to 325 degrees F.  Lightly grease or spray a bundt or coffee cake pan.  Baking times will vary for pan used, noted below.

In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon.  In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl.  Add in the dry ingredients and beat until completely combined.  Fold in the apple mixture.

Scrape the batter into the prepared pan.  The batter is going to be thick.  If you are using a coffee cake pan, as I did, place the pan on center rack and cook for 60 minutes, or until a tester inserted into the middle of the cake comes out clean.  (If you are using a bundt pan, the recipe states to bake for 1-1/2 hours, or until a tester inserted in to the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with the honey glaze!  The cake can be wrapped tightly and stored in refrigerator for 3 to 5 days.


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