Fall Baking: Apple Cake With Maple Praline Glaze
Fall is my favorite time of the year; and by my estimation the best season in the northeastern part of the country. The air is crisp and clean, which allows me to sleep with the windows open. The leaves start to don their crimson and gold color; and the apple trees are laden with their sweet juicy harvest.
This apple cake recipe was handed down from my grandmother to my mother and then to me. I have no idea where it originated, as the copy of the 40-year-plus recipe card is worn and stained with apple juice and cinnamon, signs of a much made and beloved recipe. When searching on the Internet, I found references to a similar cake that was also of unknown origin. In summary, even after 40 years, this recipe is still a winner.
Image: Courtesy of Forget Me Not
The original method for making this cake was to place all the ingredients into a bowl and mix together, otherwise known as a “dump cake.” I have changed the method of combining the ingredients; and the cake is much less dense. For this version, I eliminated the orange juice. Additionally, I have added a maple praline glaze that goes well with the apples and creates a flavor pairing that is more current.