Lynn's StoryThis is a delicious apple cake with a moist crumb inside and a sweet crispy outer crust. Perfect for using all those crisp fresh apples!
The maple glaze icing is the perfect topping for this cake...or if you prefer....a dusting of confectioners sugar works fine too!!
Enjoy my little taste of fall :)
apples ( granny smith are best) peeled, cored and chopped
2 1/2 c
orange juice ( use the juice from the orange that you use for grating the peel
fresh grated orange rind ( buy 1 orange for juice and peel)
pure vanilla extract
all purpose flour ( i like hecklers)
3 1/2 tsp
baking powder ( not a typo...3 1/2 tsp)
Find more recipes at goboldwithbutter.com
half and half for desired consistancy
finly chopped walnuts
1Pre heat oven to 350.
Grease a 12 cup bunt pan ( can use 9x13 as well)
2Mix diced apple with the 5 tablespoons of sugar and cinnamon, set aside
3Mix 2 1/2 cups of sugar with eggs, veg oil, orange juice, orange peel and vanilla in a large bowl; whisk to blend
4Stir in flour, baking powder and salt into egg mixture. Spoon a 3rd of the batter into pan, (about 1 1/2 cups) top with half the apples, top that with another 3rd of the batter and finish up with the last half of the apples. Top apples with the remainder of batter
5Bake cake until top is brown and tester comes out with moist crumbs...about 1 hour...if you need more time with bundt type bake another 10-15 minutes
6Cool cake on wire rack for 15 minutes then remove cake from pan ( can leave sitting in 13x 9)
Cool for 45 minutes. Dust with powdered sugar or use my Maple Glaze icing over the top
7Maple Glaze Icing: In bowl beat butter with confectioners sugar, 2 tbs half and half and 2 tbs maple extract.
You want to have a good thick icing so most of the frosting won't end up in the center of the bundt cake or run off your cake platter...adjust with more confec sugar or a dab more cream...when you finished icing the cake immediately top the icing with the fine chopped nuts and let set.
8This cake is so good...you can taste Autumn in every bite!!
MARY JO MCREYNOLDS YBBA - Sep 13, 2011
CAN YOU SUBSTITUTE SPLENDA INSTEAD OF SUGAR.... AND HOW MUCH?
Lynn Hoar lynnhoar - Sep 20, 2011
Hi Mary Jo...
I'm sorry but I don't know the measurement equivalancy for switching out the sugar for Splenda... I'm wondering if you googled the Splenda web site if you could find a chart that gives you those measurments posted there. I would think you could switch the sweeteners without hurting the cake...but again..I have never done so, so I really don't know. There are cooks on this site that only use Splenda as a sweetener, perhaps you could ask one of them how they determine measurments. Again I am sorry I can't sucessfully give you any answers. Good Luck!!
Gail Welch sugarshack - Nov 9, 2011
This recipe sounds so delicious, especially with the maple icing. Saved!
Lynn Hoar lynnhoar - Nov 11, 2011
Thank You Gail!!
I agree its the maple icing that is the "secret ingredient" in this
apple cake recipe! Combined with the cake it has a wonderful "fall" flavor! Enjoy!!
Gail Welch sugarshack - Nov 11, 2011