I start to get panicky when the signs of fall arrive. There are so many things to see and do and make and read and bake. I’m all aflutter and can’t decide what to do first. I’m dreaming of books by the fireplace, pumpkins on the porch, and the fall mantel bedecked with twigs and feathers and golden David, and antlers.
So, I started last week with pumpkin chocolate chip muffins and the best chili ever. This week, I’m crazy over homemade honey wheat bread and apple cake. Make it this weekend, lovelies, and let me know how it turns out!
What You’ll Need:
for the cake:
- 1 3/4 cups sugar
- 1 1/3 cups vegetable oil
- 3 eggs
- 1 cup whole wheat flour
- 3 cups all purpose flour
- 3 cups chopped apples (about 6-7 small/medium apples or 3-4 large ones)
- 2 tsp. cinnamon
- 1 t. vanilla
- 1/2 tsp. salt
- 1/2 cup apple juice
- 1/2 buttermilk (if no buttermilk, use more apple juice or mix milk with a tsp. or so of vinegar)
for the glaze:
- 6 T. butter
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
Making the Cake:
- Preheat the oven to 350 and grease and flour the pan. You can use a springform pan, bundt pan, tube pan or two loaf pans.
- Combine the sugar, eggs, oil, buttermilk, apple juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well.
- Fold apples into the batter
Pour the batter into the prepared pan and bake until a tester comes out clean. (About hour to an hour and ten minutes, depending on the pan you use. Loaf pans won’t take as long, maybe 45 minutes.
Making the Glaze:
- Melt the butter in a large saucepan.
- Add brown sugar and cream.
- Bring to boil and boil for 1 minute
- Let cool and then spoon over cake.
And guess who’s coming out with a new release this fall?
Eddie Vedder, that’s who.
I SO pinned this! I am going to make it this weekend to bring to a family event on the Oregon coast – even though it was 95 degrees today and hardly feels like fall!
Sharon @ Elizabeth & Co. says
What a perfect fall dessert! Looks pretty and sounds delicious!
this looks and sounds heavenly! we are going to an ‘apple butter festival’ this weekend at a local apple orchard. i will definitely be picking some apples to make this delicious recipe.
thanks for sharing~S.
p.s. i also feel overwhelmed with where to start….but at least you’ve started. all i can say is i’ve had my first pumpkin spice latte of the season–i need to get on it!
Michelle Marchessault says
Hi Edie! I am in the process of making this and am wondering how much baking soda? I did not see it in the ingredients section, but noticed it in the mixing section. Thanks girl!
Kristin S says
I don’t even like cake and this looks amazing!
This looks yummy! I may need to make this today. Finally, it is overcast and a bit crisp. My youngest wore a oversized sweater over her summery outfit, so it may be official that summer is waning and fall is waxing…
I did not see Eddie Vedder coming… but I like it. Where is my copy of Ten, anyway? 🙂
I love fall baking!! Everything apple and pumpkin. 🙂 I’m planning apple cake, apple pie, cooked apples, and possibly cider donuts or spiral apple bread with caramel apple glaze when my daughter and son-in-law visit in October. Don’t worry I’ll be eating plenty of fall apples too!! 😉 I always love your recipes (you’re like Southern Living…trustworthy recipes 😉 ) so I might try this one. 😉
We have three sets of new neighbors. . .this seems *perfect* — thank you!!!
Kathryn C says
Came back today to check out your apple cake recipe (to do this weekend – yummo!) and as I was reading through and looking at your pics, I realized I have the same gold peacock you have sitting on your mantel! Actually, I have a pair of them. I purchased them after seeing them in a house for sale (online) and just knew I had to have them! I love how you did your mantle – my peacocks might find a new roost this weekend! Thanks for the inspiration (as always). Have a beautiful weekend 🙂
It’s 105 today so I won’t be turning on the oven, but I can’t wait to make it
Have a great weekend.
Looks scrumptious!!! Because of autoimmune issues, I eat gluten free, but if I could eat that cake, it would be dangerous for me to have around! Would you consider writing a post sometime about how you keep your gorgeous and youthful figure with all the yummy desserts? 🙂
Edie Wadsworth says
oh you doll baby. gorgeous and youthful? it would be a very short post:) but thank you for your extreme kindness!!
Hi Edie –
I am in the kitchen with all of the ingredients mixed except for the baking soda. Can you tell me how much? My Pastor is going to love this cake – can’t wait!
Oh my! The cake is fantastic! Very happy hubby here. So good with a cup of coffee. Thanks for sharing, thanks for inspiring!
I’m making the cake now too–how much baking soda?
I made 2 of these cakes last night. One for my family and one for my co-workers. This recipe has been haunting me ever since you posted it. =)
(I used 1-1/2 tsp of baking soda because that is what I use in my banana bread recipe.)
I’m baking this tonight! How much baking soda???
Amy M says
I made this cake yesterday for football…as well as the rocky top chili. The chili turned out great…the cake on the other hand..not so much. Not sure what happen. It didn’t seem nearly sweet enough and lacked any flavor of apples at all (despite the 1 3/4 cups of sugar and 3 cups of apples). It was so dense, i’m thinking 4 cups of flour might have been too much? I didn’t put any baking soda…i didn’t see it in the recipe. What could I have done wrong. It looks so good here on the blog.
It was the lack of baking soda :(. Too bad you didn’t see the comments before you made it!
Deb harbin says
oh wordy, they were licking the cake plate to scrape up every last crumb! This cake was delicious Eddie, my family and friends love it, and so easyto make . This recipe is a keeper for sure.
Hey, Eddie! I’m super excited to make this today! I’m going with the 1-1/2 tsp baking soda as suggested in the comments but if you could give us your input (and update the recipe) that would be fab-o! Thanks, girl! I hope you have a wonderful thanks-filled Thanksgiving!
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1/2 buttermilk? Is that 1/2 cup? Did anyone find out about the baking soda?