June 17, 2012 § 2 Comments
And I promise it’s sweet! Since we had friends over Friday night, and we had decided upon a dessert and game night, I figured it would be incredibly unfair for them to show up and have me announce that dessert was sugar-free. (Never have heard anyone get excited over sugar free before… well except maybe me over this past week.) My recipe comes from Lick the Bowl Good Blog- Carmelly. Appley. Delicious.
- 1 1/2 cups all purpose flour
- 1 cup sugar (I substituted an equal amount of raw honey- worked perfectly)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/2 cup canola oil (I substituted extra virgin olive oil as I don’t normally buy canola)
- 1 teaspoon vanilla
- 1 1/2 cups finely chopped apples (I used golden delicious- and it was a perfect consistency)
- 1/2 cup pecans or walnuts, chopped (optional)
Brown Sugar Glaze: (I halved the glaze recipe due to avoiding the sugar)
- 1/2 cup packed light brown sugar
- 3 Tablespoons butter
- 1/2 teaspoon vanilla
- 1 Tablespoon heavy cream (I used whole milk)
For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.
In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.
In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.
Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.
Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.
For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.
Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.
This turned out WONDERFULLY. I have a poor habit of trying new recipes when guests come over, so I’m always extremely nervous that after everyone takes the first bite, a dissatisfied grumble and spitting food out will follow. Thankfully, this one resulted in a few “mmmm’s”… I’ll take it!