Menu

Main menu

Skip to primary content
Skip to secondary content
  • Home
  • About Us
  • Store
    • Shop Now
    • View Cart
    • Checkout
  • Broadcast News
  • Contact
  • Blog
Print Friendly, PDF & Email

Fresh Apple Cake with Butter Brown Sugar Glaze

By Lynnette Scofield of William Henry Miller Inn

Okay, I admit it. When I read this recipe in What’s Cookin’ in Ithaca NY back in 1980 and saw that you didn’t need to peel the apples for this cake, I was hooked. If the cake doesn’t get you, the glaze surely will.  We served this once at a dinner party and I didn’t glaze the cake but passed the warm gooeyness in a separate bowl. Our friends were just spooning out the glaze…..’nuff said.  At our Inn, we do a nightly dessert buffet. This is a real crowd pleaser!

Recipe originally posted September 2009

Yvonne Martin of the 8 Broads comments – ever since Lynnette shared this recipe we’ve been making it at our inn.   We’ve also made it using Gala apples and it was just as good.  The only change I’ve made is to add about 2 tablespoons of brandy or rum to the glaze.   Takes it from divine to heavenly!

Save

Save

Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 15 Minutes
Servings: One 10 inch cake- 14 servings

Ingredients:

  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large Granny Smith apples, cored and cut into small pieces (leave skins on)
  • 1/2 cup walnuts (optional)

Instructions:

  1. Cream oil, sugar, eggs and vanilla. Sift together the dry ingredients. Add flour mixture to creamed mixture gradually and thoroughly. Fold in apples and walnuts. Mixture will be thick.

  2. Bake at 375 for about 60 minutes in a greased and floured tube pan (test for doneness). Warning! Your kitchen will smell heavenly! Cool. Remove from pan when cool.

  3. Glaze:
    1 stick butter
    1/2 cup brown sugar
    2 Tablespoons half and half (oh, why not!)

    Combine butter, brown sugar and half and half in small saucepan. Bring to a boil for five minutes. Pour over cake while sauce is hot.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *



Connect with Us

Recent Posts

  • Vegan Sweet Potato Pancakes: Recently, it was my pleasure to stay overnight at the newly re-opened Fall Farm Country Inn in Mineola, Texas. For breakfast, innkeeper Carol Fall served…

  • Brampton Blueberry or Peach Muffins: 30+ years later and these muffins are still a guest favorite.

  • Peachy Cream Pie: Tomorrow night for dinner, guests who stayed with us for many years are in town. They are coming for a dinner of lemon grilled chicken;…

8 Broads in the Kitchen

https://www.8broads.com

Stirring Up Fun in the Kitchen

Phone: (717) 413-2472

Responsive Web Design, Marketing and Hosting by Acorn Internet Services, Inc.

Professional Photography by Jumping Rocks Photography and Christian Giannelli Photography

View Our Site Map