Fresh Apple Cake with Caramel Glaze
by Diane Nemitz
"I wanted the taste of caramel apples so I added a glaze to a recipe I had used before. It was a brilliant idea and I would never serve it ‘plain' again.”
Recipe
Cake:
- ¼ cup cinnamon-sugar mixture
- 4 apples, chopped small
- 3 eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 cups sugar
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Glaze:
- 2 tablespoons butter
- ½ cup firmly packed light brown sugar
- 2 tablespoons milk
Preheat oven to 350F. Grease a Bundt or tube pan and coat with cinnamon-sugar mixture. Mix apples, eggs and oil with an electric mixer. Add flour, sugar, baking soda and cinnamon; mix well. Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean. Allow cake to rest in pan for at least 10 minutes; invert onto a cake plate. To prepare glaze, combine butter, brown sugar and milk in a medium saucepan. Bring to a boil and cook for 1 minute. Spoon over cake. Allow to cool before serving.
Tips From Our Test Kitchen: Serve with a dollop of whipped cream or scoop of vanilla ice cream. Nut lovers can add 1 cup of chopped walnuts or pecans to the cake batter.
first appeared: 9/10/2006
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10/16/06 6:07 PM
I had trouble with this recipe. The cake tasted too sweet and was overly moist. I had wondered if there was a typo on the amount of oil (1 cup) or amount of sugar (2 cups). Perhaps I needed apples that were more tart or perhaps my high altitude (5400 feet) made a difference. Do you have any suggestions?
10/19/06 11:38 AM
I also had trouble with this recipe. When I made it up it was not like cake batter at all, it was like cookie dough. I then added some water to make a batter, but after I baked it the taste was NOT eatable!!! I have made alot of GOOD recipes from your magazine and this is the only one that I will NOT be making again. Thank You Shirley Heaton Ridgecrest, California.
10/20/06 10:01 AM
We're sorry that you had trouble with this recipe. We've received mixed reviews about it. Some people love it; others have had difficulty with it. The difference might have to do with the kind of apples used. We'd recommend a tart, firm apple like Rome, Jonagold, Granny Smith, Gala, Braeburn or Cortland.
While your altitude of 5500 feet wouldn't affect the sweetness of the cake, we do advise adapting recipes for our baked goods using the normal altitude adjustment for your area. American Profile recipes are tested (at least twice) at an altitude of about 600 feet above sea level.
10/20/06 11:35 AM
I did use granny smith apples? Shirley Heaton.
10/21/06 9:22 PM
In every recipe for apple cake that we have done, the batter has always been stiff. After it is baked, it is always a moist cake and delicious. If you try the recipe again, cut back a little on the sugar if you don't like it so sweet. And don't add extra liquid. I think you'll find it to be a delicious cake that your friends will want the recipe for.
10/27/06 10:19 AM
I have made an apple cake like this for years and I loved this version. I baked it longer in the tube pan. It's always wetter in the middle. I also use a 9x13 pan and sprinkle the cinnamon-sugar on the top after baking. Or have used the glaze but broiled it on the 9x13. Also I have never peeled the apples in this recipe and have added 1/2 cup raisins with the apples and walnuts (which I fold in at the end and not try to mix with the electric mixer). I have always used whatever apples I had on hand.
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