one of the best recipes i know of.
this cake hits
we start with a batter that is a thick, stiff dough that doesn’t even look like it will cover all of the apples.
my sherlockian deduction is that the cake batter needs to be thick -aka lacking enough liquid
because the apples produce so much liquid while cooking down
and that has to go somewhere-
otherwise it would be a huge soupy mess
the finished product is a very moist cake- too moist for some, actually
it kinda borderlines on a bread pudding consistency hidden under that beautiful glaze:
i’m able to whip this up in no time on a weeknight evening and have it ready for the next day
- i fill my 2 cup pyrex to the brim with the apple pieces so it’s 3 cups-ish.
- it’s vegetable/canola oil instead of butter so there’s no planning in advance to have room temperature butter.
- i bet that you have all of these ingredients in your house- especially in fall when apples are in season.
there’s spice both in the cake and in the amazing cinnamon glaze on top-
so there’s no running away from the crispy fall feelings oozing from a slice of this cake
it is a great potluck dish that is sure to wow the crowd
-and it’s your choice whether or not you tell everyone just how easy it is.
just be sure to mention where you found the recipe, please 😉
one year ago: Raspberry Oat Bars
happy holiday baking!
- 1 C vegetable oil
- 2 C white sugar
- 3 eggs, room temperature
- 3 C AP Flour
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 C chopped nuts (pecans, walnuts, your choice)
- 3 C peeled/cored/chopped apple- 2-3 medium crispy, crunchy apples
- 2-3 C powdered sugar
- 1 tsp cinnamon
- splash of water
- preheat oven to 350 degrees F and grease a 9x13 pan. set aside
- in stand mixer, combine oil and sugar
- then add eggs and vanilla. combine well.
- on low, stir in flour and baking soda
- remove from stand mixer and stir in nuts and apple chunks
- pour batter into prepared pan.
- bake 45-50 minutes until toothpick comes out clean
- cool cake completely before frosting
- when ready, combine powdered sugar with cinnamon and then a splash of water. it should be a stiff glaze.
- drizzle/pour glaze onto cake.
- store glazed cake covered over top with saran wrap and in fridge for about a week. it would be fine at room temperature if needed too.