Apple snack cake spiked with cinnamon and glazed with sticky caramel and nuts. Cubes of tart apple are speckled throughout the cake along with chopped, candied nuts and coconut flakes.
As far as cakes go this one is on the thin side. Don’t be alarmed when you see what little batter it makes, you didn’t do anything wrong. It will rise slightly as it bakes. It’s also important to use the right size pan (8-inch tube or cake).
This is what I call a “snack cake” being perfect for company stopping by or when you want a bite of something sweet without having it hang around tempting you for days on your kitchen counter. It goes perfect with a scoop of vanilla ice cream and a hot cup of coffee or tea.
If you really want to elevate the cake into something extra special use butter toffee pecans for the nuts. They’re a show-stealer with their sweet, buttery crunch. A lovely complement to the apples and caramel.
Aside from making the butter toffee pecans, which is not a requirement for a successful cake, this comes together quickly and easily. The glaze is a 3-ingredient caramel sauce that takes mere minutes to make. I love that.
There are times, like a thunderbolt from the sky, when the impulse to bake overtakes every fiber of my being. Usually at the most inconvenient times. It’s then when I want something uncomplicated that will cure my itch as fast as possible and give me instant-baking-satisfaction. This was the exact right fit.
I love that.
Apple snack cake spiked with cinnamon and glazed with sticky caramel and nuts.
- Preheat oven to 350 degrees F. Grease an 8-inch fluted tube or regular cake pan.
- In a small bowl whisk together the flour, cinnamon, baking soda and salt.
- In a separate, large mixing bowl beat the sugar, oil, egg and vanilla together until well blended.
- Gradually beat the flour mixture into the sugar mixture until blended. Stir in the apple, 1/3 cup of the nuts and the coconut.
- Spread into the prepared pan and bake 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan on a wire rack then turn out and cool completely (or serve warm).
- In a small saucepan combine the glaze ingredients over medium heat and bring to a boil. Remove from the heat.
- Drizzle the caramel over the cake and sprinkle with the remaining 1/3 cup nuts. Serve with vanilla ice cream or fresh whipped cream.
Adapted from Taste of Home