Another fall recipe smothered with a glaze…

I am obviously attracted to somewhat similar recipes this time of year! (Like last week’s Pumpkin Pecan Scones with Maple Glaze).

This cake + the perfect morning light = I took way too many pictures.

I couldn’t stop. So I apologize for the extreme amount of photos of this cake.

Last year around this time I made that tasty Pumpkin Cake with Caramel Walnut Sauce. I also made a Spiced Applesauce Cake that was super tasty and perfect for this time of year.

With Thanksgiving drawing near, I thought I would share a couple pie recipes with you as well. Here is a Salted Caramel Pie I made one year for Thanksgiving. And then this Bourbon Pecan Pie would also be a great dessert to share with family this year!

This cake has fresh, grated apples that make this cake moist and dense. The glaze soaks into the cake and gives it a bit of a gooey texture.

It is so good!

The actual cake is not overly sweet and could be used as a breakfast/coffee cake for your holiday morning! (Or you could make this, my all time favorite Coffee Cake).

I had two Macintosh apples and then (I think) a gala apple. I was so surprised by their difference in color. The cake tasted great and you could not tell a difference. I really think you could use any kind of apple (I always prefer McIntosh for baking).

I also choose to grate my apples. I don’t love big chunks of fruit or nuts in my cakes and breads and this way you could barely even tell there was apple in the cake. It turned out great, but you could also slice or dice your apples if you wanted to have larger pieces in the cake.

I realize this looks gross…the coconut oil and eggs/vanilla splashed on the side don’t look very appetizing…sorry about that. But at least this way you get the idea.

You could absolutely use a hand mixer or stand mixer to whip these ingredients together. I sometimes use a good ole’ wooden spoon. You don’t have to worry about completely incorporating the butter into the batter. It will melt into the cake just fine.

I forgot how dark it gets at 4:00 in the afternoon and had to take a couple of these pictures with lights on…not my favorite. So I super adjusted the contrast and color in the next few pictures…you’ll have to excuse the poor editing skills 🙂

Recipe: Apple Cake with Cinnamon Glaze

Ingredients: 

3 Apples, Peeled and Grated

1/2 Cup Toasted Pecans, Chopped

3 Cups All Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Nutmeg

A Pinch of Cinnamon

1 Stick Butter (8 Tablespoons) Softened

2 Cups Sugar

1/4 Cup Coconut Oil (or 1/2 cup coconut and omit other oil below)

1/4 Cup Oil (any kind, Sunflower, Vegetable, Canola)

2 Eggs

3/4 Cup Milk

1 Teaspoon Vanilla

Directions:

For the Cake: 

Preheat oven to 300 degrees.

Peel and grate apples, set aside

Grease and flour a bundt pan and set aside.

Toast pecans, set aside.

Combine flour, salt, baking soda, nutmeg and cinnamon in a medium size bowl.

In a separate bowl, combine sugar, butter (room temp or slightly melted) eggs, oils, milk and vanilla. Whisk/stir/use a hand mixer to combine ingredients (as you can see in my picture, I slightly softened my butter and then just used a spoon to combine wet ingredients. You don’t have to worry about everything being completely incorporated)

add Flour mixture to egg and sugar mixture, mixing until just combined.

Mix apples and pecans into batter and mix until apples are coated in batter. (You can also omit the pecans, or wait and sprinkle them on top of the cake once it is glazed).

Pour batter into prepared pan and place into oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let cool for about 10-15 minutes before inverting onto your plate.

For the Glaze:

2 Cups Powdered Sugar

1 Tablespoon Cinnamon (less or more to taste)

1 Teaspoon Vanilla

1/4 Cup Milk (if glaze seems too thick you can add more, 1 teaspoon at a time)

Combine all ingredients and pour over cake while cake is still warm. Glaze will soak into cake and make it more dense and moist if the cake is still warm.

Serve warm or let glaze and cake cool and serve.

This cake isn’t overly sweet and could absolutely be used as a coffee cake!!! Or it could be served as dessert with pumpkin, vanilla or cinnamon ice cream.