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Email this to a friendHere is my favorite apple cake adapted from a recipe my friend Laura gave me, she got it from a friend who in turn got it from a friend. That is how the best recipes are, shared and made personal with little changes. Enjoy this cake and please let me know if you have made some fabulous change I should know about!
| Apple Cake |
||
| 1 1/2 | cups | vegetable oil |
| 1 1/2 | cups | sugar |
| 1/2 | cup | light brown sugar |
| 2 | teaspoons | vanilla |
| 2 | Tablespoons | calvados |
| 3 | large | eggs |
| 2 | cups | all-purpose flour |
| 1 | cup | whole wheat pastry flour |
| 1 | teaspoon | baking soda |
| 2 | teaspoons | cinnamon |
| 1/2 | teaspoon | nutmeg — freshly ground |
| 1/2 | teaspoon | salt |
| 4 | cups | apples, peeled — chunks |
| 1 | cup | nuts — optional |
| Caramel Glaze |
||
| 3 | Tablespoons | unsalted butter |
| 6 | Tablespoons | sugar |
| 2 | teaspoons | molasses |
| 3 | Tablespoons | calvados |
| 3 | Tablespoons | heavy cream |
Directions
- Preheat oven to 325 degrees
- Combine oil, sugar, brown sugar, vanilla and calvados, blend well.
- Add eggs one at a time.
- Combine dry ingredients. Add to wet.
- Add apples and nuts, mix well.
- Pour into prepared tube pan. Bake for 1 1/4 hours.
- Let rest for 20 minutes, remove from pan.
- Prepare caramel glaze: combine all ingredients and bring to boil for 2 minutes.
- Pour glaze over cake while still warm
Thanks for stopping by. I'm Zoe Francois, pastry chef and cook book author. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. 
& 
are available from Amazon.
{ 2 comments… read them below or add one }
November 28, 2007
Hi Zoe,
I served your breads (one plain Italian, one made with cheese and one a raisin bread) at a hospital meeting today. I was told I could have a second career as a baker. I gave you all the credit and handed out your cards. The breads did look very professional.
Thanks!
Helene
Hi. I just ran across your site last Friday and made this recipe Sunday.
I made cupcakes out of it and used the glaze in a stabilized whipped cream.
It was so good. I mean blew me away good and I’m never blown away. I will add this cake to my go to dessert line up.
I made changes only because I was making cupcakes and I wanted to use coconut oil.
Posted it on my blog with a link to here.
Thank you!
Michelle