“Surely the apple is the noblest of fruits.” ~ Henry David Thoreau, Wild Apples
Maple Praline Glazed Apple Cake
Fall is my favorite time of the year; and by my estimation the best season in the north eastern part of the country. The air is crisp and clean which allows me to sleep with the windows open. The leaves start to don their crimson and gold color; and the apple trees are laden with their sweet juicy harvest.
This apple cake recipe was handed down from my grandmother to my mother and then to me. I have no idea where it originated as the copy of the 40 plus year recipe card is worn and stained with apple juice and cinnamon, signs of a much made beloved recipe. When searching on the internet, I found references to a similar cake that was also of unknown origin. In summary, even after 40 years, this recipe is still a winner.
The original method for making this cake was to place all the ingredients into a bowl and mix together, otherwise known as a “dump cake.” I have changed the method of combining the ingredients; and the cake is much less dense. For this version, I eliminated the orange juice. Additionally, I have added a maple praline glaze that goes well with the apples and creates a flavor pairing that is more current.
Gather the ingredients.
Peel and slice 5 small Macintosh apples. Toss with the sugar and the cinnamon. Set aside.
In a large bowl, add the sugar and the vegetable oil and beat on low speed to combine. Add the eggs and the vanilla and beat until the mixture is thick and the sugar is fully dissolved, about 3 minutes.
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix just until the flour is completely incorporated.
Grease and flour an angel food cake pan. Pour half of the batter into the pan. Cover with half of the apple mixture. Pour the remaining batter over the apples and top with the rest of the apple mixture.
Bake in a preheated 350 degree F oven for 60 to 75 minutes, until a cake tester comes out clean. Cool in the pan for 15 minutes before removing the cake.
Maple Praline Glaze:
Toast the pecans in a 325 degree oven for 10-12 minutes. When cool, chop into bite size pieces. In a small saucepan, melt the butter. Add 4 ounces of dark amber maple syrup and stir to combine. Stir in the heavy cream and the chopped pecans.
Pour the maple praline glaze over the cooled cake.
Apple Cake with Maple Praline Glaze
By Published: September 16, 2013
- Yield: 10-12 Servings
- Prep: 25 mins
- Cook: 60-75 mins
- Ready In: 1 hr 25 mins
“Surely the apple is the noblest of fruits." ~ Henry David Thoreau, Wild Apples Maple Praline Glazed Apple Cake Fall is my …
Ingredients
- 5 small Macintosh apples, peeled and slice Apple mixture
- 2 teaspoons cinnamon Apple mixture
- 5 tablespoons white sugar Apple mixtue
- 3 cups all purpose flour Cake
- 2 cups white sugar Cake
- 4 whole large eggs Cake
- 2 1/2 teaspoons real vanilla Cake
- 1 cup vegetable or canola oil Cake
- 3 teaspoons baking powder Cake
- 1 teaspoon salt Cake
- 4 tablespoons unsalted butter Maple Praline Glaze
- 1/2 cup dark amber maple syrup Maple Praline Glaze
- 3 tablespoons heavy cream Maple Praline Glaze
- 1/2 cup toasted pecans, choppd Maple Praline Glaze
Instructions
- Gather the ingredients.
- Peel and slice 5 small Macintosh apples. Toss with the sugar and the cinnamon. Set aside.
- In a large bowl, add the sugar and the vegetable oil and beat on low speed to combine. Add the eggs and the vanilla and beat until the mixture is thick and the sugar is fully dissolved, about 3 minutes.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix just until the flour is completely incorporated.
- Grease and flour an angel food cake pan. Pour half of the batter into the pan. Cover with half of the apple mixture. Pour the remaining batter over the apples and top with the rest of the apple mixture.
- Bake in a preheated 350 degree F oven for 60 to 75 minutes, until a cake tester comes out clean. Cool in the pan for 15 minutes before removing the cake.
- Maple Praline Glaze:
Toast the pecans in a 325 degree oven for 10-12 minutes. When cool, chop into bite size pieces. In a small saucepan, melt the butter. Add 4 ounces of dark amber maple syrup and stir to combine. Stir in the heavy cream and the chopped pecans.
- Pour over the cooled cake.
Enjoy!!
Absolutely sinful