Fall is my absolute favorite season! And I’m sorry to say, we get very little fall in Louisiana. The temps tend to go from summer heat to cool fall and back to summer heat all in a span of 3-4 days. So, it’s a short-ish and inconsistent season; therefore, it must be relished!
Fall = apples and pumpkins to me. What about you? Anyway, we’ve had a few days of dryer air, but no real autumnal temperatures, so I thought I’d try to rush it a bit with a perfect-for-a-fall-day cake. Fresh apple cake with a praline glaze…oh my goodness, I cannot begin to describe the aroma coming from my oven when I baked this cake – suffice it to say that incredible is as close as I’ll get!
And the cake! My word, the cake! Moist and dense with apples, redolent of cinnamon, and with the incredible flavor of the praline glaze, it is nothing short of scrumdiddlyumptious!
If you’re lucky enough to live close to a picky-your-own apple orchard, I envy you, and if you’re like me, apples from the market will do just fine. I had Jazz and Granny Smith, so I used both.
Delightful with a cup of tea or coffee as an afternoon treat, or even for breakfast with a cold glass of milk….perfection….
- Combine apples, sugars, cinnamon, nutmeg, and vanilla; stir well and allow to sit for 20 minutes.
- In another bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- After the 20 minutes, preheat oven to 350 degrees.
- Grease or spray a 13×9 baking dish; set aside.
- Mix in the oil and milk, then add the eggs, one at a time, to the apple mixture.
- Stir in flour mixture and pecans, if using.
- Pour mixture into prepared baking dish, and bake for 45 minutes.
- Prepare brown sugar glaze once cake is out of oven.
- Pour hot glaze over still-warm cake.
- Allow glaze to set before slicing.