Emily’s Apple Cake

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I’ve known Emily since she was probably eleven or twelve. I actually used to baby sit her little brother occasionally, so it’s a little crazy to me to see her all grown up now, going to college, making amazing jewelry and blogging! She is truly talented, and I am really excited to continue to see her grow and build a business too.

Lately she’s been posting some incredible looking food on her Facebook (and blog) and it had me wanting to reach through my computer screen and take it right out of the photo! She’s been using some of her great-grandmother’s own recipes for things and I am really excited that she was willing to share this one here on the blog. She even brought me over a big cut of it one afternoon, and it did not last the night!

Fresh Apple Cake with Cinnamon Glaze

(adapted from her great-grandmother’s recipe)

FOR THE CAKE

4 medium apples (she used ginger gold and empire)

2 cup sugar

3 cups cake flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 tsp nutmeg

1 tsp allspice

1 cup butter, melted

2 egg

1 cup raisins

1 cup walnuts (optional)

Peel and core apples, coarsely chop and measure 3 3/4 cups (I did closer to 4 cups

because I like a lot of apples) into large bowl. Add sugar, let stand about 10 minutes. Sift 

flour measure, add baking soda, salt, cinnamon, nutmeg, and allspice. Sift again. Blend

butter and eggs into apple mixture. Add flour, stirring until blended. Fold in raisin and

walnuts if using. Pour into greased bundt pan. Bake at 350 degrees for 50-55 minutes.

Cool 10 minutes then remove from pan. Allow to cool completely before glazing.

FOR THE GLAZE

1 cup confectioner’s sugar, sifted

1 1/2 Tbsp milk

1/2 tsp cinnamon

Blend the sugar, cinnamon, and milk. Add sugar a little bit at a time if it’s too runny. Pour

over top of cake and allow to set. Serve.

Notes

– originally made in 8” square, doubled for bundt pan

– If you don’t have cake flour, you can easily make it!

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