Well, I said I would share some of our favorite apple recipes with you, so here is the first. It is most certainly my favorite, but probably mostly because of the glaze. No, that is not quite true- the cake itself is whole grain, but not so much that it feels whole wheat-y. It is nicely spiced and not too sweet. I have made this in bundt cake form as well as in bread loafs and round cake pans. I am sure it could even be muffins! :)
Enjoy! Hopefully I will be putting up our caramel apple bar recipe and apple fritter scones, but I can't say for sure. :) At least I got to one recipe!
recipe from chocolate & carrots
Ingredients:
Cake:
2 1/4 cups whole wheat or whole spelt flour
3/4 teaspoon baking powder
1 1/4 teaspoon baking soda
3/4 teaspoon salt
2 1/4 teaspoon ground cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
3 large eggs
3/4 cup olive oil
1 cup unrefined or brown sugar
1 3/4 cups unsweetened applesauce
2 teaspoons vanilla extract
Cinnamon sugar:
3 tablespoons unrefined or granulated sugar
1 tablespoon cinnamon
Caramel glaze:
4 tablespoons butter, cut into pieces
1/2 cup packed brown sugar
1/4 teaspoon salt
1/3 cup heavy cream (I used half and half)
2/3 – 1 cup powdered sugar, sifted (unless yours is already lump free)
Directions:
1. Preheat the oven to 350°F. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.
2. In a separate medium bowl, whisk the eggs a little. Add the olive oil and sugar and mix. Then add the applesauce and vanilla extract.
3. Add the dry mix to the wet mix and stir. But just until combined!
4. Spray a 12 cup / 10″ bundt pan with cooking spray. Be sure to spray it very well. Then mix the sugar and cinnamon in a small bowl and sprinkle the mix in the pan. Bake for 45 – 55 minutes or until a toothpick inserted in the middle of the cake comes out clean. This recipe can also be halved and baked in a 6 cup bundt pan, which is what I always do. If using a 6 cup bundt pan, bake for about 27 – 30 minutes.
5. Let the cake cool in the pan for 10 minutes, and then turn it out onto a rack and let it cool completely before glazing.
6. For the glaze: Put the butter, brown sugar, cream and salt in a saucepan at medium heat. Stirring constantly, bring it to a full rolling boil. Let it boil for one minute and then take it off the heat and let it cool for 5 minutes. Gradually add the powdered sugar and beat it until it’s very smooth and there are no lumps. Pour over the cake.
Cake:
2 1/4 cups whole wheat or whole spelt flour
3/4 teaspoon baking powder
1 1/4 teaspoon baking soda
3/4 teaspoon salt
2 1/4 teaspoon ground cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
3 large eggs
3/4 cup olive oil
1 cup unrefined or brown sugar
1 3/4 cups unsweetened applesauce
2 teaspoons vanilla extract
Cinnamon sugar:
3 tablespoons unrefined or granulated sugar
1 tablespoon cinnamon
Caramel glaze:
4 tablespoons butter, cut into pieces
1/2 cup packed brown sugar
1/4 teaspoon salt
1/3 cup heavy cream (I used half and half)
2/3 – 1 cup powdered sugar, sifted (unless yours is already lump free)
Directions:
1. Preheat the oven to 350°F. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.
2. In a separate medium bowl, whisk the eggs a little. Add the olive oil and sugar and mix. Then add the applesauce and vanilla extract.
3. Add the dry mix to the wet mix and stir. But just until combined!
4. Spray a 12 cup / 10″ bundt pan with cooking spray. Be sure to spray it very well. Then mix the sugar and cinnamon in a small bowl and sprinkle the mix in the pan. Bake for 45 – 55 minutes or until a toothpick inserted in the middle of the cake comes out clean. This recipe can also be halved and baked in a 6 cup bundt pan, which is what I always do. If using a 6 cup bundt pan, bake for about 27 – 30 minutes.
5. Let the cake cool in the pan for 10 minutes, and then turn it out onto a rack and let it cool completely before glazing.
6. For the glaze: Put the butter, brown sugar, cream and salt in a saucepan at medium heat. Stirring constantly, bring it to a full rolling boil. Let it boil for one minute and then take it off the heat and let it cool for 5 minutes. Gradually add the powdered sugar and beat it until it’s very smooth and there are no lumps. Pour over the cake.
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