The original recipe for this cake was one I found on A Whisk and A Spoon, I made some slight adjustments this time after making it last fall as well. My favorite part about this apple cake is that it doesn't use cinnamon! Cinnamon and apple are such an overdone combination, so this recipes use of vanilla instead is a nice change.
- 3 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1 1/2 cups vegetable oil
- 2 tsp vanilla
- 3 cups chopped apple
- 1/2 cup tightly packed brown sugar - 3-4 Tbsp butter
- 1/2 tsp vanilla - 1 Tbsp half and half
You can make this cake either in a 13" x 9" sheet cake, two 8"-9" rounds, or three 8.5" x 4.5" loaf pans. Whichever you prefer, grease it with butter or cooking spray, and spread the batter over the pan using your wooden spoon or a spatula. The dough is pretty sticky, so it needs a little coercion to get into all the corners.
The cake will need to bake at 350 for 45-50 minutes, or until the cake is golden brown and the edges begin to pull away from the sides of the pan. About 5 minutes before the cake is done baking you'll want to prepare your glaze. In a medium saucepan combine all of the glaze ingredients: brown sugar, half and half, vanilla and butter. The original glaze recipe is actually double what I have listed here, but in my opinion it was just too rich. Bring the glaze to a boil and let cook for about 5 minutes. When the cake is done, take it out of the oven and immediately pour the glaze over the top. Use a spoon or spatula to evenly distribute the glaze.
Let the cake cool completely before serving. This is important for two reasons: 1. the glaze is very hot (hot sugar=burnt mouth) 2. the apple chunks are also very hot (hot juicy apple chunks=burnt mouth). You get the idea, you won't be able to enjoy the cake if you singe all the taste buds off your tongue with the first bite. Believe me because, being the impatient type, I'm speaking from personal experience.