Saturday, December 29, 2012

Recipes: Apple Spice Cake

Before our New Year's resolutions kick in, we're republishing our favorite apple spice cake recipe, known as "disappearing" due to the speed at which a certain group of 4 sisters (allegedly) ravenously devoured the cake in one sitting. For more information, Sign-in from your registered email account and then view this page in our private Family Cookbook by clicking here.

This is really one of the best cakes ever made -- and very Irish in character, too!

"Disappearing" Apple Spice Cake
(Recipe from family friend)
Makes 1 cake serving 16 (theoretically) @ 9,603 calories each
Ingredients for the cake:
1-1/3 cups vegetable oil
3  cups all-purpose flour
1  Tablespoon cinnamon
1  teaspoon baking soda
1  teaspoon salt
2  cups sugar
3 Large eggs, at room temperature
1  teaspoon vanilla
3 or 4 Granny Smith® Apples, unpeeled, cored, cut into 1/2-inch pieces, and placed in bowl with cold water to cover, and the juice of one fresh lemon to prevent browning
1  cup chopped assorted nuts, such as pecans and walnuts (optional; we enjoyed without nuts added.

Ingredients for the Caramel Sauce inside cake:
1  cup light brown sugar
1/2 cup butter, at room temperature
1/4 cup evaporated milk
1  teaspoon vanilla extract
Pinch of salt

Ingredients for the Brown Butter Icing:
1 stick of butter
3  cups confectioner’s sugar
1  teaspoon vanilla extract
3 or 4  Tablespoons warm water

  1. Preheat oven to 350˚F. 
  2. Spray 12-cup tube pan (as you might use for Angel Food or coffee cakes) with non-stick spray. Place cake pan on baking sheet and set both aside.
  3. Thoroughly drain Granny Smith® Apples before adding to recipe. Wrap in paper towels to absorb the water.
  4. Sift together the flour, cinnamon, baking soda and salt. Set aside.
  5. In bowl of an electric mixer fitted with paddle attachment, combine vegetable oil, sugar, eggs and vanilla.  Mix on “High” speed until lemon yellow.
  6. With mixer on “Low” speed, slowly add the sifted dry ingredients. Adjust mixer to “Medium” speed, and mix until thoroughly combined.
  7. Add dry apple pieces (and nuts, if desired) to batter and mix again at "Medium" speed until thoroughly combined.
  8. Pour batter evenly into prepared tube pan. Keep the cake pan on the baking sheet and place both in preheated oven.
  9. Bake for 60 minutes if using tube pan (time and results are different for Bundt® cake pans).
  10. While cake is baking, prepare this Caramel Sauce:  In saucepan, melt butter, continually stirring, to avoid scorching. Keep stirring, and slowly add the evaporated milk.
  11. Add brown sugar, vanilla and salt, stirring until thickened. Briefly set aside to pour over the warm cake.
  12. Remove cake from oven and set the pan on wire rack. Cool cake for about 10 minutes.
  13. Using a dowel, or the end of a small wooden spoon, poke holes in the top of the cake.
  14. Pour the prepared Caramel Sauce over entire top of the cake, letting it seep into the poked holes. While both the cake and sauce are still warm, you may need to repeat this process.
  15. Allow the cake to cool completely. Invert the cake onto a plate, removing the pan.
  16. Using the desired serving plate, flip the cake over again so that end of cake with holes is facing upward. Cool cake. This cake must be absolutely cool before attempting to ice the cake. Otherwise, the icing will run right off the cake.
  17. While cake is cooling, make this Brown Butter Icing:  In medium saucepan over “Medium” heat, melt one stick of butter until golden brown, stirring constantly. Remove saucepan from heat. Stir in confectioner’s sugar and vanilla extract.
  18. Stir in water, 1 Tablespoon at a time, until reaching your desired consistency. For a thicker cake icing use less water (2 sisters' choice). For an icing of drizzling consistency, use more water.
  19. Add Brown Butter Icing to completely cooled Apple Spice Cake.
  20. Allow icing to harden, and then slice to serve.
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What's your favorite cake recipe? Let us know in Comments below!

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