Apple Cake with Brown Sugar Icing

The moment I saw this post, I knew I had to give this a try. After a day at the local apple orchard the Taste Tester and I had a few left over apples and I knew it was fate. I had to make this cake. Who doesn’t love a warm, caramel flavored apple dessert during fall?

This cake is moist, has a dense crumb and the perfect balance of spices. I have had cakes where the cinnamon overpowers the entire cake, not so with this beauty. The icing really does make the cake. It is rich and buttery tasting and is equally good on the cake as it is scooped on some ice cream (yes,I did this).  It may be too sweet for some (not me) but that is why a small slice is enough to  satisfy your sweet tooth.

If you are looking for a fall dessert to please non-chocolate lovers or those who are sick of pie, this cake is a great option.

I would double the glaze recipe and use it on top of some ice cream topped with candied pecans or walnuts. Now that is good!

I rate this recipe a 9

Apple Cake with Brown Sugar Icing
from here
Apple Cake:

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely chopped apples (I used a mixture of granny smith and gala)
  • 1/2 cup pecans or walnuts, chopped (optional) (I used about 3/4 cup of toasted walnuts)

Brown Sugar Glaze:

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon heavy cream

For the cake:
Preheat the oven to 350. Grease an 8-inch pan (I used square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.

For the glaze:
Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake.

*I sprinkled walnuts over the cake before the glaze set.

Let the glazed cake cool completely before serving straight from the pan

Apple Jack Cookies

Anyone who has read my blog probably realizes really quickly my love for all things chocolate and peanut butter as reflected by the numerous recipes including those ingredients. However, I also have a deep deep love for fruit. I rarely bake with fruit but thought today was a great day to change things up a bit. *In the picture above those are chunks of apples, not white chocolate!

This is a recipe that I copied from a roommate in college. I think it is a Betty Crocker recipe but could not find it. If anyone does, please let me know and I will provide the link.
These cookies are very very good. I had just bought a bag of Kraft Caramel Bits and decided to throw some of those in as well even though the original recipe did not call for them. They are very good warm while the caramel is all gooey but I am afraid it may harden after they cool. Only time will tell. Either way, it is a GREAT addition and these are wonderful with a scoop of cinnamon icecream!
Next time:
I may try Heath bits instead of the Caramel bits to add a toffee/carmel flavor. Nuts like chopped pecans or walnuts would be good as well.
I will also chop the apples into smaller chunks (about 1/4 inch x 1/4 inch). Some of my chunks were pretty big and caused for uneaven spreading while baking and made it difficult for the cookies to hold their shape (do to the low ratio of dough to apples) and are not as sturdy as most cookies.
I may make a cinnamon/creamcheese filling/frosting and turn some into “Carmel Apple Whoopie Pie Cookies” even though they are not the sturdiest, I bet it would be messy but good.
I will be making these again for sure, especially with Spring here it is a nice change of pace.
.
I would rate these cookies a 7
Apple Jacks
1/2 cup butter, softened
1 cup brown sugar, packed
1/2 tsp vanilla
1 large egg
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 cup apple chopped (I would small dice 1 small-medium apple)
1/2 to 3/4 cup Kraft Carmel bits or Heath Baking bits (optional)
Preheat oven to 350.
Line baking sheet with Parchment or lightly spray with PAM.
In a large bowl stir together the flour, salt, baking soda and cinnamon.
Beat the butter with a mixer and add the sugar, vanilla and egg and beat until light and fluffy. Add the flour mixture and stir to combine.
Fold in the apple pieces (and any other add-ins).
Drop the dough onto baking sheet about 2 inches apart (these spread a bit).
Bake for 9-12 minutes or until light brown and edges are set. Allow to cool slightly on baking sheet and then transfer to wire rack to cool completely.
NOTE: *DO NOT store completely covered or they will be very very soft and not hold up well due to the moisture in the apples. I find storing loosely covered in the fridge helps them keep their texture, however then the Caramel Bits get hard. I am thinking Toffee Chips might be a better addition next time. These really are best the day you bake, especially after they have cooled a bit but are still warm!
*These are really good with cinnamon icecream and hot caramel sauce.