APPLE CAKE WITH CARAMEL GLAZE

Recently, my daughter posted on Facebook that she was looking for a recipe for apple cake that replicates the one we used to get at the bakery in Goldsmith's Oak Court Department Store. (Does anyone else remember that cake?) Whenever we have family discussions concerning food nostalgia, the Goldsmith's apple cake always comes up in the conversation, followed by swoons and sighs.

The cake was very moist, with just the right proportions of vanilla, cinnamon and nutmeg. The apples were tender and diced very fine, as were the pecans. And that sweet, creamy, melt in you mouth caramel glaze! Not quite frosting, but thicker than traditional powdered sugar glaze. When you cut into it, it made those fine little cracks on the surface of the glaze. Perfection!

The cake was epic; a family favorite; an urban legend! And we've never been able to find, or bake, anything like it since. Of course that bakery, as well as Goldsmith's, is long gone. So when I saw Jennifer's post, I was once again curious and intrigued. How do I make that cake???

I began searching the Internet, food blogs, Pinterest, and cookbooks; but none of the recipes seemed quite right. So I started building a Frankenstein monster of a recipe; taking ingredients from this and that recipe, until I constructed something that seemed to match the cake I remember and lust for.

The recipe below is the one I came up with, and I have to say it's pretty damn good! The Goldsmith's bakery cake was a layer cake, and mine is a sheet cake; but the taste is getting close. There are a few tweaks here and there that I would like to try, however I am extremely pleased with the results.

APPLE CAKE WITH CARAMEL GLAZE

INGREDIENTS

For the Cake

1 3/4 cups flour
1 tablespoon + 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
3/4 cup + 1 tablespoon granulated sugar, divided
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
4 peeled and finely diced apples (I used a mixture of 2 Gala, 1 Fuji, and 1 Granny Smith)
1/2 cup chopped pecans (optional)

For the Caramel Glaze

1/2 cup unsalted butter
1 cup light brown sugar
2/3 cup whipping cream
1/2 cup chopped pecans (optional)
1/8 teaspoon salt
2 cups powdered sugar

DIRECTIONS

Preheat the oven to 350 degrees F.

Line a 9" x 13" baking pan with a piece of parchment paper, or alternately spray the pan with baking spray.

In a medium mixing bowl, sift together the flour, 1 tablespoon cinnamon, nutmeg, baking soda, and salt. Set aside.

In a large mixing bowl, stir together the brown sugar, granulated sugar, oil, eggs, and vanilla until thoroughly combined.

Add in the flour mixture and mix just until well combined.

Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.

Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before glazing.

Prepare the glaze.

Melt butter in a medium saucepan over medium heat.

Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring.

Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat.

Stir in the vanilla, 1/8 teaspoon salt, and gradually add the powdered sugar.

Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain.

Add 1/2 cup pecans if desired.

Once cake has cooled, spread glaze over the top and refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.

Enjoy!