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Dearly beloved enjoying the colder weather of fall, and the frosty fruits thereof,
This cake is beyond good. The glaze is sublime and has plenty of applications for other cakes - use it as a layer between yellow cakes or drizzle a little on a crumble coffee cake.
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| picture by Nate |
I still have a bucket full of apples leftover from our big purchase in October, so I thought this would be a fun way to incorporate a few into dessert.
Son: Your eyes look glazed, officer, have you been eating donuts? ... Or maybe Legacy Apple Cake?
Legacy Apple Cake with Brown Sugar Glaze
from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks)
(p 372)
Rated 5 stars by all my tasters!
Yield: One 9"-round 2-layer cake or one 9x13" sheet cake or one Bundt cake (16 servings - but when I made it, six people ate it in ten minutes)
Baking temp: 325 F
Baking Time: 35 to 40 for layers, 45 minutes for sheet cake or Bundt
Cake
2-1/2 cups (10 oz) whole wheat flour, traditional or white whole wheat
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice, or 2 teaspoons apple pie spice
1 cup (2 sticks, 8 oz) unsalted butter (or used salted, and ½ tsp salt)
1 cup (7-1/2 oz) packed light or dark brown sugar
1 cup (7 oz) granulated sugar
3 large eggs
¼ cup (2 oz) boiled cider or apple juice concentrate
1 teaspoon vanilla extract
4 cups peeled, chopped apples (about 3 large apples, 1 pound)
(I used 4 granny smith)
1 cup (4 oz) walnuts, chopped (optional – I didn’t use these)
Brown sugar glaze
5 tablespoons (2-1/2 oz) unsalted butter (if use salted, don’t add salt)
½ cup (3-3/4 oz) firmly packed light or dark brown sugar
¼ tsp salt (leave out if butter is salted)
3 tablespoons (1-1/2 oz) milk (fat-free to whole is fine)
1-1/2 cups (6 oz) confectioners’ sugar
½ tsp vanilla extract (vanillin is okay)
Preheat oven to 325 F. Grease and flour the pan or pans of your choice.
To make the cake: In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices; set aside. In a stand mixer or mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, stopping in between to scrape the sides and bottom of the bowl. Mix in the boiled cider (or apple juice concentrate) and vanilla. Mix in the dry ingredients, stirring until evenly moistened. Fold in the apples and walnuts.
Transfer the batter to the prepared pan(s). Bake until a cake tester inserted in the center comes out clean 30 – 35 minutes for layers, or 45 minutes for sheet or Bundt. Cool for 10 minutes, and then dump onto wire rack or serving plate to cool.
To make the frosting (you don’t need to do this in a double-boiler but risk of scalding is less): Once you dump the cake out, melt butter in a double-boiler over high heat. Stir in brown sugar and salt and cook, stirring, until the sugar melts. Add the milk, bring to almost a boil (it won’t boil in double-boiler, but if it does that is fine) and remove from heat. Cool for 10 minutes.
glazed and confectioned,
Mrs H
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We shared this with makeaheadmealsforbusymoms Melt in Your Mouth Mondays!
