The first rainy, chilly day in autumn calls for comfort food
and this recipe takes the cake. I was winging this recipe, with only the
knowledge that I wanted a moist apple cake. Worked like a charm. The cake
turned out incredibly moist and still had a delicate crumb to it. Bonus-those
little $.40 containers of buttermilk have 1 cup in them. Plenty to make the
cake and the glaze without worrying about what to do with leftovers. If you
want your house to smell like fall and you want a seriously comforting dessert,
please try this cake.
Ingredients:
For the cake:
1/2 cup canola oil
½ cup buttermilk
½ cup applesauce
2 eggs
1 ½ cups granulated sugar
2 teaspoons vanilla
2 cups flour (I used Glutino® All Purpose Flour, but regular
AP flour will work fine)
1/2 teaspoon kosher salt
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
3 ½ cups chopped apples (from about 3-4 peeled and cored
apples—any kind is fine. I’m using Jonathan)
For the glaze:
2 cups powdered sugar
½ cup buttermilk
½ teaspoon vanilla
Directions:
Preheat oven to 350 degrees F. Spray a 13 by 9 inch baking pan with cooking
spray and set aside.
Using a stand mixer or handheld electric mixer, mix the oil,
buttermilk, applesauce, eggs, sugar and vanilla together until completely
blended (about 3 minutes).
Add in the flour, salt, cinnamon, nutmeg and baking soda and
combine thoroughly. Stir the chopped apples in by hand.
Pour the cake batter into the prepared pan and bake for
40-45 minutes or until the top is golden and the cake doesn’t wiggle in the
middle. A toothpick should come out clean in the center.
Prepare the glaze by mixing the powdered sugar, buttermilk
and vanilla together.
Remove the cake from the oven and poke holes all over the
top with a skewer. Pour over half of the glaze, letting it seep down into the
cake. Let the cake cool for 30 minutes and then pour the remaining glaze over
the top.
Let the glazed cake sit for 20 minutes to firm up and then
cut into squares to serve.
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