Question: What should you do when your kids baked mini black and white cookies, and now you have a container of leftover lemon-flavored glaze in the refrigerator?
Answer: Bake an apple cake, of course…
The cake is adapted from here, and the glaze is adapted from “Spice and Spirit” (aka “the purple cookbook”). Note that this recipe yields more glaze than shown in the picture above. Next time, I would put more glaze on the cake.
Ingredients
- 2 cups sugar
- 1¼ cup canola oil
- 2 eggs
- 1 tsp vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 4 cups chopped apple
Lemon Glaze
- 1 cup powdered sugar
- ¼ tsp vanilla
- 2 TBSP hot water
- 1 TBSP canola oil
- ¼-½ tsp lemon juice
Directions
Mix sugar and oil. Beat in eggs. Mix in vanilla and dry ingredients. Add apples and mix through.
Pour batter into a baking-paper-lined 9x13 pan. Bake at 350 degrees for 45-60 minutes or until done. Let cool.
Prepare glaze and pour/spread over cake.
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P.S. The latest Haveil Havalim is available here. Special thanks to Susan for including my Sherut Leumi (National Service) post.
Looks very good! Does your family go for the nutmeg taste? I like to add a bit to this kind of recipe. -yaffa
ReplyDeleteYaffa - Nutmeg sounds good, but I'm not sure how well it would go over here... :-)
ReplyDeleteApple and cinnamon go well together and I am sure the lemon is a wonderful addition.
ReplyDeleteThis looks really good--I really like the idea of a lemon glaze with this cake.
ReplyDeleteThis might be nice as a bundt cake, too, with the lemon glaze over the top.
And here I'm thinking lemon glaze would go with pound or sponge cake. I guess you had a lot of apples, too! As Laura said, I would like it in the round as a bundt cake.
ReplyDeleteIlana-Davita - Everyone here enjoyed the combination.
ReplyDeleteLaura - A bundt cake sounds great!
Leora - Good guess! :-)