My craving for apple cake usually begins with the first frost. Apples still lay on the ground in the chapel orchard, ready to be sliced and diced. Want a wonderful spicy moist cake for an autumn dinner? This is to-die-for. I have recently seen a very similar recipe on the web called Kentucky Cake and I do not know the recipe’s original source. I know it as Elda’s Apple Cake because my friend Elda shared it with me nineteen years ago. I printed it in our restaurant cookbook as Elda’s Apple Cake and it has been passed around with that name ever since. I regret I did not take a picture of this caramel-glazed cake Sunday, with its dressing of whipped cream, but we were too eager to eat it!
ELDA’S APPLE CAKE
- 1 1/4 cup oil
- 2 cups sugar
- 2 eggs at room temperature
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 3 cups finely chopped apples [I use the food processor.]
- 1 cup nuts, chopped [ditto]
- 2 tsp. vanilla
CAKE: Mix oil, sugar and eggs well. Add dry ingredients and beat well. The batter will be stiff. Add chopped apple, nuts and vanilla; mix well. Pour batter into a greased 9 x 13-inch cake pan. Bake in a 350 degree oven for 45 minutes or until a toothpick just comes out clean.
- 1 cup sugar
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1/2 cup buttermilk or evaporated milk
- 1 stick [1/2 cup] unsalted butter
While cake is baking, mix all glaze ingredients in a heavy saucepan and boil for 3 minutes over medium heat stirring constantly. With a toothpick or ice pick, poke holes in the top of the cake while cake is still warm. Pour boiling glaze over cake, spreading evenly.
This cake is even better the second day. Serve with whipped cream or ice cream.