Apple Cake
When I tell you this apple cake is a 20/10… (If gaining weight wasn’t an issue, I’d make it once a week.) This recipe reminds me of one ‘the Nana’ used to make (yes, the “hooch” you’ve fallen in love with on my socials) only—it’s better! Nana never bothered with a caramel glaze and this cake doesn’t need one either. But why not when it’s SUPER EASY?! Just grab a whisk and 2 mixing bowls, shoog. This is your new go-to cake of the Fall!
I adapted this cake from a trusty collection of old recipes from some of the finest cooks in my hometown—the Clyo Homemakers Club. These little ladies (mostly senior citizens) gathered monthly to play cards, sew quilts, and raise youth scholarship funds. I hope you’ll feel inspired to keep clubs like this going in your community. (Homemakers Clubs, DAR, Junior Leagues, Womens’ Ministries, etc…)
Here’s why it’s so EASY!
You DON’T need to peel the apples!
Grab one of those multi-veggie choppers that trended this past year on Tiktok.. (I’ll include one on your shopping list for your convenience.) All ya have to do is wash and core the apples. (Use a melon scoop or just a knife if you don’t have a corer.) Slice them in half and go to town! It’s fun. :)
It doesn’t matter which variety you use!
I like Granny Smith’s and Red Delicious (as it’s what my nana or great grandmother would’ve had access to..) Use whatever you’ve got.
You can mix it with a fork!
No need to dirty up that hand mixer or heavy ass Kitchen Aid (though it does look adorable on a countertop.) They’re just cumbersome and sometimes tedious to clean if you’re messy like me. Plus-you’ll be tempted to over-mix the batter and we don’t want that. Break out a whisk or a fork.
Substitutions:
If you don’t have a bundt or tube pan, call an older relative or neighbor that does. Or—use 2 large loaf pans. You’ll just need to cut your cooking time in half and check the center with a toothpick.
I prefer to use a tube pan for this cake as the batter is chunky and may not adhere as well to the multiple creases of a Bundt pan.
Nana used a tube pan for her apple cakes, too. (I added one to the shopping list for ya just in case..) Don’t sweat it if you only have a Bundt pan. Just make sure you liberally grease and flour every crease of your pan before adding the batter.
Don’t swop the oil for butter. Stick with vegetable oil for this one- it just does better. Avocado oil or peanut oil would also work well.
Don’t have pecans? Use salted walnuts. Just don’t skip the nuts.
About the Caramel Glaze:
I first ventured to dress this cake with classic, cooked caramel icing— but I failed to get the texture I was really going for…(Soft, thick and buttery; pliable like fondant but not hard and chewy.) Only a few folks know how to do it well and none of them have written it down precisely. One day, I will perfect and simplify this Southern classic when I have the time.
Here is a MUCH easier and yummy caramel glaze, inspired by my girlfriend, Laura Ashley Johnson from Dinner in 3-2-1. She’s a gem of a human and a great cook!! Give her a follow if you aren’t already on the wagon.
Ingredients
1 1/4 cup granulated sugar
3/4 cup dark brown sugar
1 1/4 cup veg oil
3 eggs
2 1/2 cups self rising flour
1/4 tsp cinnamon
1/4 tsp salt
1 T vanilla
1/2 tsp cinnamon (or more)
1 cup chopped pecans
3 cups chopped apples (skin on)
Caramel Glaze:
1 cup Heavy cream
1 cup packed light brown sugar
2 tsp Vanilla
1/4 tsp Salt
Recipe
1.) Preheat your oven to 325 and liberally grease and flour a tube pan.
2.) In a large mixing bowl, whisk the sugar and oil until well-combined. Add the eggs and vanilla and mix well. Add flour, salt, and cinnamon. Whisk only until the white flour disappears. Set aside.
3.) To a seperate medium bowl, add the pecans and cinnamon and mix to combine. Wash and core 3 large apples. Chop them into 1” to 1.5” cubes. Add the chopped apples to the pecan mixture. Stir well to coat then fold this into your cake batter. Once evenly distributed, pour the batter into your poundcake pan and bake for 75 -80 minutes.
4.) Let the cake rest for 15-20 minutes before inverting onto a cake plate. Use this time to make the glaze.
Make The Glaze:
1.) In a saucepan over medium heat, combine the brown sugar and heavy cream. Add the salt and stir constantly until it comes to a gentle boil. Cook this mixture uncovered for 4 minutes then turn off the heat. It will thicken as it cools. Whisk in the vanilla and let it rest for 12-15 minutes. Pour it over your cake. Store in an airtight container in the fridge for up to 5 days.
