Description
This Tennessee Apple Cake is a moist and flavorful comfort food dessert, featuring tender chunks of apples baked into a spiced cake and topped with a rich caramel glaze. Perfect for autumn gatherings or cozy dessert occasions, it offers a delightful combination of cinnamon, nutmeg, and pecans, finished with a luscious buttery glaze that enhances every bite.
Ingredients
For the Cake:
- Vegetable oil spray, for misting the pan
- 3 cups The Old Mill Unbleached Plain Flour, plus flour for dusting the pan
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups vegetable oil
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large apples, peeled, cored, and cut into 1-inch chunks (about 3 1/2 cups)
- 1 cup chopped pecans (optional)
- 2 teaspoons vanilla extract
For the Glaze:
- 3 tablespoons butter
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Place a rack in the center of your oven and preheat to 325°F (163°C). Lightly mist a 10-inch tube pan with vegetable oil spray and dust it with flour. Shake out any excess flour to prevent sticking.
- Mix Sugar and Eggs: In a large mixing bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Beat using a mixer on low speed for 2 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate.
- Combine Dry and Wet Ingredients: Sift together the flour, cinnamon, baking soda, nutmeg, and salt. Gradually add this dry mixture to the sugar and egg batter, folding gently. Then fold in the peeled and chopped apples, pecans if using, and vanilla extract until evenly distributed. Transfer the batter to the prepared tube pan.
- Bake and Cool: Bake the cake for 1 hour and 15-20 minutes, or until the cake pulls away slightly from the pan sides and the top springs back when gently pressed. Remove from the oven and cool on a rack for 25 minutes.
- Prepare Glaze: In a small saucepan, melt the butter over medium heat. Add the granulated sugar, light brown sugar, heavy cream, and vanilla extract. Bring to a boil and let it boil for 1 minute, then remove from heat.
- Glaze and Serve: Run a knife around the edges of the cake and invert it onto a cooling rack. Poke small holes all over the top of the cake using a skewer or fork. Spoon the warm glaze over the top, allowing it to soak into the cake. Let the cake cool completely before slicing and serving for best results.
Notes
- Use tart apples like Granny Smith for best flavor and texture in the cake.
- Chopped pecans are optional but add a nice crunch and flavor contrast.
- Ensure the glaze is warm to easily soak into the cake after baking.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and thaw before glazing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
