This apple cake appealed to me for two reasons. First off, it has a honey glaze. Honey. The other big sweet food for Rosh Hashana. Apples and honey are used to symbolize the beginning of a sweet new year (choruses of the kids Rosh Hashana song are ringing in my head now...."dip the apples in the honey...have a happy sweet new year"). Secondly, it's a bundt cake. Bundt cakes are, in my opinion, way easier to transport than a beautiful layer cake. And considering that my apple cake is going from downtown Manhattan to Brooklyn (via a 2.5 mile walk) and then back up to midtown Manhattan, before a train ride to Westchester, I figured a dessert that was less likely to be demolished en route was a nice option.
The one change I made to the cake was that I cut the oil down and replaced it with some apple sauce. Given the fact that we'll be eating a super huge meal (my mom's brisket....OMG I'm drooling just thinking about it!), plus the added apple flavor from the apple sauce, I thought that it would be a nice addition!
Paula Deen's Uncle Bob's Fresh Apple Cake
From Food Newtork
Ingredients:
For the Honey Glaze:
1 cup confectioner's sugar
2 Tbsp honey
2 Tbsp milk
For the Apple Cake:
3 cups diced peeled Granny Smith apples, about 2 apples (I needed 2.5 apples)
1 cup lightly toasted chopped walnuts
2 tsp vanilla extract
2 tsp ground cinnamon
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 1/4 cups vegetable oil (I used 3/4 cups apple sauce and 1/2 cup canola oil)
3 eggs
Directions:
Make the glaze:
Add all the glaze ingredients to a small bowl and stir until smooth.
Set the bowl aside.
Make the cake:
Preheat the oven to 325F.
Lightly grease a bundt or tube pan. I debated flouring it afterwards but decided against it since the recipe didn't say. My cake got stuck when I tried taking it out and actually broke. So I instantly regretted not flouring the pan. I recommend you do so.
Toast the walnuts.
Let cool.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon.
In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer, beat together the sugar, oil, apple sauce, and eggs in a large bowl.
Add in the dry ingredients.
Beat until completely combined.
Fold in the apple mixture.
Scrape the batter into the prepared pan.
Bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean. Mine was done after about 1 hour and 15 minutes. I'd say start watching after an hour.
Allow the cake to fully cool in the pan, about 1 hour.
Turn the cake out onto a plate.
Drizzle the cake with some honey glaze before serving.
The cake can be wrapped tightly and stored in the fridge for 3-5 days.
Paula Deen's Uncle Bob's Fresh Apple Cake
From Food Newtork
Ingredients:
For the Honey Glaze:
1 cup confectioner's sugar
2 Tbsp honey
2 Tbsp milk
For the Apple Cake:
3 cups diced peeled Granny Smith apples, about 2 apples (I needed 2.5 apples)
1 cup lightly toasted chopped walnuts
2 tsp vanilla extract
2 tsp ground cinnamon
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 1/4 cups vegetable oil (I used 3/4 cups apple sauce and 1/2 cup canola oil)
3 eggs
Directions:
Make the glaze:
Add all the glaze ingredients to a small bowl and stir until smooth.
Set the bowl aside.
Make the cake:
Preheat the oven to 325F.
Lightly grease a bundt or tube pan. I debated flouring it afterwards but decided against it since the recipe didn't say. My cake got stuck when I tried taking it out and actually broke. So I instantly regretted not flouring the pan. I recommend you do so.
Toast the walnuts.
Let cool.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon.
In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer, beat together the sugar, oil, apple sauce, and eggs in a large bowl.
Add in the dry ingredients.
Beat until completely combined.
Fold in the apple mixture.
Scrape the batter into the prepared pan.
Bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean. Mine was done after about 1 hour and 15 minutes. I'd say start watching after an hour.
Allow the cake to fully cool in the pan, about 1 hour.
Turn the cake out onto a plate.
Drizzle the cake with some honey glaze before serving.
The cake can be wrapped tightly and stored in the fridge for 3-5 days.
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