I know that there has been quite a delay between posts. Sorry about that. I'll be better. : )
Let's talk about Autumn. And cake! You see, Autumn is my very favorite time of year and in trying to embrace the season, the boyfriend and I decided to try our hand at apple picking! It was a first for both of us, and so much fun! We ventured out to a ranch in nearby Petaluma and got our apple picking on. We ended up filling up a brown paper bag (grocery size) about 3/4 full, hoping that we'd gathered enough to make a batch of apple butter (another first!). Well, we definitely had enough. Enough for apple butter (four jars), apple turnovers, this apple cake, and still plenty left! Whew. It's a good thing the boyfriend likes apples!
The cake, I have to say, turned out delish! The caramel glaze makes this cake, so don't even think about leaving it out. ; )
Harvest Pound Cake
(adapted from this recipe)
2 cups of granulated sugar
1¼ cups of vegetable oil
2 teaspoons of vanilla
3 cups of all purpose flour
2 teaspoons of cinnamon
1 teaspoons of salt
1 teaspoon of baking soda
3 medium apples, cored, peeled, and finely chopped (about 2 cups)
1 cup of chopped walnuts
½ cup of butter
½ cup of packed brown sugar
2 teaspoons of milk
Heat oven to 350º
Grease and flour bundt or pound cake pan.
In a large bowl, beat sugar, oil, vanilla, and eggs on medium speed until light and fluffy. Beat in flour, cinnamon, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.
Bake one hour (check for doneness with toothpick). Remove cake from pan and cool 20 minutes on cooling rack.
In a saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly. Remove from heat and spoon glaze over warm cake.