Tuesday, May 5, 2015

Homemade Apple Cake with Vanilla Glaze























One of the most moist cakes you'll ever make. This is one of those throw it all in a bowl, mix it up a little and bake kind of cakes! So easy to make and so delicious! I made one on Sunday and put it in the freezer for one of those too tired to make breakfast mornings. 

Apple Cake with Vanilla Glaze

3 cups peeled, diced or sliced Honey Crisp, Fuji, or Gala apples
1 tablespoon sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

2 cups all purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup vegetable oil
4 eggs
1/4 cup apple juice
1 tablespoon vanilla extract
zest of one medium orange

Preheat the oven to 350 degrees. In a medium size bowl, sift together all purpose flour, wholewheat flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.

In a small bowl toss apples, 1 tablespoon sugar, 1 teaspoon ground cinnamon and lemon juice; set aside. With an electric mixer, beat the white and brown sugars with the oil. Add one egg at a time mixing in each one thoroughly. Add the vanilla extract, apple juice and orange zest. 

Slowly stir in flour mixture into wet batter stirring just to combine. Fold in apples and any juices that have accumulated. Pour batter into a prepared 12-cup bundt or tube pan. Bake in preheated oven on the middle shelf for 55-60 minutes or until cake is done. 

Remove from oven and let cool in pan on baking rack for 10 minutes before turning out of pan. While cake cools, prepare the vanilla drizzle.

Drizzle

8 tablespoons (1 stick) butter
2 cups sifted powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons whole milk

In a small saucepan, melt butter over medium-high heat. Remove pan from heat and pour butter into a bowl. Add powdered sugar, vanilla, and 3 tablespoons whole milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is thick but pourable. Let cool 5 minutes. Then use to drizzle over warm cake. Frosting will harden as cake cools.

















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3 comments :

  1. Do you grease & flour the bundt pan or do you just grease it?

    ReplyDelete
  2. Doesn't matter if you use flour or not. Just grease the pan.

    ReplyDelete