This time of year I’m always on the lookout for apple recipes. With local apples in markets everywhere it’s hard to resist buying them by the bushel.
The other night I combed through my mom’s big recipe binder and I came across this recipe. It’s a tender, coffee-style cake but the addition of the glaze makes it something different altogether. I recommend doubling the glaze so you have lots of extra to drizzle over top when you’re serving the cake. Placing each piece in a pool of the sauce would be lovely too.
Apple cake with molasses cider glaze
- 1 ½ cups flour
- ½ tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- ½ cup oil
- ¾ cup sugar
- 2 eggs
- ¼ cup applesauce
- 1 tsp vanilla
- 1 ½ cups peeled apples cut into 1” dice
- ½ cup walnut pieces
- 2 Tbsp Crosby’s Fancy Molasses
- 1 tbsp cider
- 1 tbsp butter
- In one bowl, sift flour, baking soda, spices and salt.
- In another bowl whisk oil and sugar. Whisk in eggs, one at a time.
- Whisk in applesauce and vanilla.
- Add flour mixture, stirring just until combined. (One tip: take care not to overwork the batter.)
- Stir in apples and walnuts.
- Scrape into a greased 8” baking pan. (Lining the bottom with parchment paper will make for extra easy removal.)
- Bake 40-45 minutes at 325 F.
- Bring ingredient to a gentle boil, and stir for one minute.
- While cake is still warm remove from pan and place on a cooling rack. Poke holes in the cake with a skewer. Brush glaze over warm cake.
Serve warm drizzled with any leftover glaze.