{Glazed apple cake}
{I used honey-crisp apples}
{Folding the apples and nuts into the batter}
{Pour into a bundt cake mold}
{Baked cake}
{Warning! This cake is super moist and loaded with apples and nuts so don't get upset if it falls apart (because that means you get to eat what was left in the pan! PS--I have no shame)}
{Making the glaze}
One year ago: Baked Egg in Roasted Tomato Cups
Annie's Apple Cake
Makes 16 servings
4 eggs, room temperature
1 cup unsweetened applesauce
2 cups sugar
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon salt
3 teaspoons baking powder
2 teaspoons vanilla
1 1/2 cup chopped nuts
3 cups apples, diced
Glaze:
1 cup brown sugar
1/4 cup milk
1 tablespoon butter
1/2 teaspoon vanilla
- Preheat oven to 350.
- Whip eggs in a mixer until light and fluffy, about 3 minutes.
- Add the remaining ingredients, except nuts and apples, mixing until just combined.
- Fold in apples and nuts.
- Spray a bundt pan and sprinkle the surface with flour.
- Pour cake batter into cake pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake.
- In a saucepan, combine the remaining ingredients until melted and smooth--DO NOT BOIL!!!
- Cool glaze for 15-20 minutes.
- Turn cake onto a platter.
- Pour glaze over cake and serve.
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