Make Ahead

Rustic Apple Cake with Penuche Glaze

September 17, 2016
1 Ratings
Photo by Colleen Wall
  • Makes 1 cake
Author Notes

This dense, rich cake is perfect for when the temperature gets cool and the leaves change color. It is my girlfriend's family recipe, and made our apartment smell like apples and cinnamon for the entire evening. —David White

What You'll Need
  • Apple Cake
  • 3 large granny smith apples, peeled and sliced
  • 2 teaspoons cinnamon
  • 5 tablespoons granulated sugar
  • 3 cups flour
  • 2 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup orange juice
  • 1 tablespoon lemon
  • Penuche Glaze
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/3 cup sweetened condensed milk
  • 1/2 - 1 cups sifted confectioner's sugar (depending on preference)
  • 1/2 teaspoon vanilla extract
  1. Preheat your oven to 350 degrees F. In a medium-sized bowl, mix together apples, cinnamon, and 5 tablespoons sugar. Let stand.
  2. In a large bowl, combine flour, rest of the sugar, baking powder, salt, oil, eggs, vanilla, and juices. Beat until smooth by hand or with a mixer.
  3. Grease and flour a bunt pan. Starting with batter, layer batter and apples into bunt pan, finishing with the apples. Bake for one hour and fifteen minutes. Test with a toothpick to see if it's ready (should come out clean). Cool for 5 minutes before turning out onto serving dish.
  4. For the glaze: in a medium saucepan, melt all ingredients besides confectioners sugar, and mix till evenly combined. Remove from heat and whisk in confectioners' sugar. The more you add the harder it gets. While glaze is still warm, pour over the cake.

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