Happy Fall Ya’ll! This is a Blog Hop! A little impromptu soiree for the season.
I have been reading all the Fall recipes and my mind is just turning. I want in on this action. Apples are one of my favorites. I have a feeling apple season is not doing anybody’s diet any good. “An apple a day…” Well that is if you eat the apple without anything else. When I put it in a cake or a crisp with ice cream or brown sugar maple glaze the healthy aspect of apples are negated!
This simple cake just begged to be made. It is so easy and quick to mix up. All the ingredients should be on any reputable pantry shelf. At least they are in my pantry. My youngest daughter seemed to have a negative amount of flour last weekend. I’m sure she’s fixed that by now. I did remind her on the way to the store that she needed some.
I am looking forward to a bright fall weekend with a little cooler temps than we have had. Hope yours is good too! Use this recipe or any of my other apple recipes listed below to make your own memory and share your apple-i-cious or just fall craft or recipe with me in the linky party at the bottom of this post.
Apple Spice Cake with Brown Sugar Maple Glaze
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon all spice
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups apples, peeled, cored and finely diced
- ½ cup butter
- 1 cup brown sugar
- 2 teaspoons milk or cream
- 1 teaspoon maple flavoring
- Toasted pecan halves
Preheat the oven to 350°. Grease and flour a 12-cup fluted tube cake pan.
I used my apple peeler/corer/sliced to quickly prepare the apples. (I know that’s why these apple recipes are so easy to make.) I just adore that little mechanical device. It’s not like my computer that gives me error messages!
In the mixing bowl of my Kitchen Aid stand mixer with the paddle attachment combine the sugar, oil, eggs, and vanilla. In a separate bowl combine the flour, soda, salt, cinnamon, all spice, and nutmeg. Whisk to distribute the dry ingredients. Add these to the mixing bowl and mix just until well incorporated.
Fold in the apples and pour into the prepared cake pan.
Bake for 1 hour to 1 hours 15 minutes, or until a tester comes out clean.
It will look cracked on the top. Don’t over bake or it will dry out.
As soon as the cake comes out of the oven let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and invert on the cake plate.
While the cake is cooling in those 10 minutes prepare the glaze.
Bring the brown sugar, butter and milk to a boil and stir constantly for 2 minutes. Turn the heat off and add the maple flavoring. Immediately spoon the glaze over the cake. Add pecans if so desired. I have a huge bag of pecan halves in my freezer I need to use from last year’s crop.
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