Originally published on “Blaise the Baker” October 7th, 2014
I made this cake a couple of days ago and it was delicious! It is a spin off an OLD recipe from the 1940’s. I love finding old recipes and updating them to meet today’s flavors! I WILL admit that this recipe produces a cake that is NOT to photograph! Ha! It’s…just not the prettiest cake. But cake is about taste, and less about presentation right?! At least, that’s the way I look at it…
It’s important to start on the glaze the minute the cake goes into the oven. Why? Because you need to cook it and immediately pour it over the cake as soon as it is out of the oven.
It produces a delicious cake that stays moist the longer it sits! Make sure and store any leftovers (I did not have many) in the refrigerator. When reheating – place in the microwave for a few seconds. AND if you want a dessert that is simply over the top – cut a piece and serve it with vanilla ice cream. Oh – and a little caramel drizzle wouldn’t hurt either…but it is really up to you and your tastes. (My tastes are SWEET!)
Make sure all ingredients are at room temperature before starting…
Apple Cake with Caramel Glaze
For the cake…
2 cups diced and peeled apples (you can use any apple but I prefer Granny Smith)
1 cup white granulated sugar
2 teaspoons ground cinnamon
1 cup white all-purpose flour
1 teaspoon baking soda
For the glaze…
1/2 cup brown sugar
1/2 cup white granulated sugar
2 tablespoons white all-purpose flour
1 stick unsalted butter (4 oz)
1 cup water
2 teaspoons vanilla extract
Start by preheating your oven to 375 degrees F.
Lightly grease an 8-inch square cake pan with baking spray.
Start making the cake by combining the white granulated sugar and the diced and peeled apples in a large bowl. Mix well to make sure the sugar is coating all of the diced apple pieces. Let stand for about 5 minutes (while you prepare the other ingredients) until the sugar is dissolved.
In a separate bowl, combine the flour, ground cinnamon and baking soda. Whisk together to sift and combine.
In the bowl with the sugar and apples, add the egg and stir well to coat and combine.
Add the flour mixture to the sugar, apples and egg and stir well to combine.
Pour the mixture into the prepared pan and spread out evenly.
Place into preheated oven for exactly 37 minutes.
Start making the glaze by placing the brown sugar, white granulated sugar, flour, butter, water and vanilla in a medium sized saucepan and stir over medium / low heat.
Stir and melt all of the ingredients together slowly.
Once it comes to a boil, cook until thickened – which should take around 10 minutes.
Once the cake is finished baking, remove from oven and immediately poke holes all over the top with a fork. Do not be afraid to poke A LOT of holes all over. The more holes – the more moist!
Pour on the hot glaze SLOWLY all over the top of the cake, being sure to coat evenly.
With the back of a spoon, spread out to make sure there is glaze in each and every hole.
Try to wait for it to cool slightly before serving.