Y’all, it’s officially Fall. In the South that means fairs, carnivals and festival season! Fall also means it’s harvest time for sweet, tart, and juicy apples! So…this is my favorite time of year to try out new and make all time favorite apple recipes. I took my heirloom fresh apple cake recipe (if you’ve tried it- you know it is better than any other inheritance!). But since it’s also “fair season”, I wanted to try to make it a little more fun. When you think about fair foods, candy apples are everywhere. There are the sweet and sticky red candy apples, nut covered caramel apples, caramel covered apples, candy and sprinkled apples and probably a hundred more. So, I set out to try 4 favorites for the toppings of Alice’s Fresh Apple Cake. We made pecan covered, caramel, kid approved Halloween sprinkles and chocolate covered in the Sweet Basil test kitchen this weekend. I served them up at church! I am not sure if we reached a consensus on favorites- but the crumbs left gave testament to a successful and fun topping for Fall! The cake recipe is below. To try our homemade caramel sauce and apples- click here. Oh, and make sure to have fun and show us what you make!
This delicious cake was my Grandmother, Alice’s recipe. I made it yesterday for my family, I wanted to see if it was as good as I remembered…It was! This is a very easy homemade cake, and makes a great summer BBQ or potluck dessert. Also, a great use for extra apples during the harvest season. For a decadent treat, serve fresh and slightly warm with vanilla ice cream.
1 1/2 cups confectioners’ sugar (sifted)
2 tablespoons honey
2 tablespoons milk
4 cups diced and peeled Granny Smith apples, about 3-4 apples
2 teaspoons of Rum or Rum flavoring
2 teaspoons Mexican vanilla
2 teaspoons ground cinnamon, plus a pinch for garnish
3 cups all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a separate bowl, sift together the flour, baking soda, and salt.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Allow the cake to cool completely, before glazing it. The cake can cool in the pan, or after about 15 minutes you can transfer to a cooling rack. (To do this, make sure your cake is completely done, the edges should be a little crispy. Carefully turn the pan upside down on cooling rack. To loosen cake, lightly beat the bottom of the pan with the palm of your hand, completely around the bottom of the cake pan. Slowly if the pan straight up, you should be able to feel the cake separate from the pan).
Drizzle the apple cake with some of the honey glaze, sprinkle with a pinch of cinnamon. Serve and enjoy!
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Recipe and photos courtesy of Tisha Johnson Matthews and Sweet Basil Farms. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.