Monday, October 13, 2014

Fresh Apple Cake with Honey Glaze

Yum
A long time ago, in a far away place... Ok, maybe only 15 or so years ago, and in Minnesota, there was a store I used to shop at called "Dayton's". It was a Minnesota based store, but I don't know how big of a territory they covered. It was a BIG department store, and a nicer one. One of their stores was in downtown St. Paul, and it was connected to the skyway system, so I could go shopping there for a lunch break once in a while. They had the best marketplace. High end chocolates that were so yummy... I would just buy one... just a treat for the walk. Then.... there was this cake mix that they sold. An apple cake mix. Oh how I loved that cake mix. That was back in the day when I relied on mixes, and I bought several each year. Sadly, somewhere in some mergers, acquisitions, and marketing changes, my beloved cake mix went away.

Maybe this was one of the triggers that got me away from mixes. You find one you love, and then it goes away. I have tried so many apple cake recipes over the years, hoping to find a recipe that would make the cake that I knew and loved. Never even close. I tried a lot of good, applicious recipes since then, but I was never happy because they weren't the one.


Then this past weekend happened. We were meeting some friends for a picnic, and I wanted to make a dessert. I had all these great apples from the orchard, so I pulled up a recipe I had pinned a long time ago, and whipped it up with no expectations other than being delicious. Guess what?!?!?! It is darn close to the cake I had been trying to replicate! Everyone loved this cake. It is amazingly moist, a nice crisp layer on top. If you really like that top layer, skip the glaze and just have some whipped topping.




Fresh Apple Cake (Source: Paula Deen)

3 cups diced apples
1 cup pecans, toasted
2 tsp vanilla
2 tsp cinnamon
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
Preheat oven to 325 degrees. Lightly grease a tube pan, set aside.

In a small bowl, mix together apples, pecans, vanilla, and cinnamon; set aside. In a medium bowl, sift together the flour, baking soda, and salt.

In large bowl beat sugar, oil, and eggs with electric mixer until completely combined and creamy. Gradually add in dry ingredients, mixing until completely combined. Fold in apple mixture. Fold until apples are evenly distributed through batter. 

Spoon batter into prepared pan and bake for 1 hour and 20 minutes, or until a wooden pick inserted in center comes out clean.  Allow the cake to fully cool in the pan, then turn out onto a plate.

Honey Glaze:
1 cup powdered sugar
2 Tbsp honey
2 Tbsp milk

Add all ingredients to bowl, stirring until smooth.  Drizzle over cooled cake

Can be stored in refrigerator up to 5 days. Wrap tightly and store in airtight container.

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34 comments:

  1. I cant wait to try this scrumptious looking cake!

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  2. Another great recipe. You are so amazing!! This looks so good.
    Thank You!

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  3. I can't wait to try this, it looks fantastic and the perfect Fall dessert for sharing! Maybe even Thanksgivng worthy!

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  4. i have a recipe very similar to this but i've never made it as a bundt! fabulous!

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  5. Your cake looks great - love the glaze on top. Cheers from cArole's chatter

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  6. Oh how I do enjoy a fresh apple cake. Yours looks awesome and the glaze looks/sounds perfect. Thanks a million for sharing with us at Weekend Potluck...and for the link back. ;-}

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  7. Very much looking forward to making this!

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  8. Congratulations on being featured on Weekend Potluck! This cake looks amazing!

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  9. I make this cake and I also add 1/2 cup raisins along with the cinnamon.

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  10. can the cake be made without pecans?

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    Replies
    1. Yes. You could leave the pecans out if you want to.

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  11. Can this be made in a loaf pan (or 2)?

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    1. I have not tried that so can not say for sure. If I were to try, I would divide it into 2 pans. Hope this helps!

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  12. What kind of apples did u use or do u suggest?

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    Replies
    1. Snowsweet was my go to variety last year. Granny Smith or Jonathan would be great choices, and should be easy to find.

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  13. Could you cook it in a 9x13 pan &for how long

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    Replies
    1. Personally, I would not bake it in a 9x13. I don't think you would be able to it baked through in the center.

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    2. Wouldn't it take longer to bake thru in a bundt pan, than in a 9x13? Just wondering. Thanks.

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    3. I wouldn't think so, but if you try it let me know your results!

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    4. The tube pan, or in the case of the bundt pan, having the tube in the center of the pan helps the cake bake evenly.

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  14. This looks so good, I can almost taste it! What a fantastic recipe!! Thanks for sharing with us at Weekend Potluck.

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  15. Oh how I LOVE fresh apple cake. Yours looks divine! How wonderful you were able to duplicated a lost beloved recipe. Thanks a million for sharing with us at Weekend Potluck. Congrats for receiving most clicks at last week's party. WOOHOOO!!

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  16. What kind of apples are best to use in this cake?

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    1. Snowsweet is my go to variety. Granny Smith or Jonathan would be great choices, and should be easy to find.

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  17. Is a tube pan and bunt pan the same? Can you store the cake on a cake pedestal with the lid and left on top of the counter.

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    Replies
    1. A tube pan does not have the contours and round shape that a bundt pan does. The tube pan has a flat bottom, and smooth sides. Like an angel food cake would be prepared in.

      I would feel comfortable keeping the cake on the pedestal, covered with a lid.

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    2. Thanks. One more thing,is the cake mix suppose to look thick almost like cookie dough?

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    3. It is a very thick batter. It's been a while since I have made this, so I can't remember if I would compare it to cookie dough, but it is thick.

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  18. Everything prints but the recipe. Yuk Cant get anywhere this way!

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    Replies
    1. I tested it and it seems to be printing fine. Did you click on the "Print Friendly" button?

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  19. Made this two times in the last month. No nuts, in a bundt pan. Absolutely delicious. The batter is very thick, I didn't quite use all the flour mixture because I couldn't stir it! Everyone loves this cake! Someone said it was the best thing she ever ate!!

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