Fresh Apple Cake with Brown Sugar-Buttermilk Glaze

Nothing says autumn to me more than apples, pears and pumpkins – the fresh from the orchard and garden varieties are a welcome addition to our pantry.  While I truly admit to being a summer person, I do like the change of seasons in fall and spring.  Winter not so much.  With a hint of a chill in the air this morning, my mind turned to thoughts of those scents we so associate with the season – cinnamon, nutmeg, apples –and I knew I would be baking this family favorite.  Since pumpkin generally overtakes November and December in our household,  I tend to go with apples and pears in October.

Whenever I can get them, I like using the Arkansas Black apple for this cake partly because it originated in Northwest Arkansas, but mostly because it is a sweet-tart, firm apple that keeps its integrity.  It is an excellent apple to dry if you are so inclined.  A Granny Smith is an acceptable substitute if you cannot locate the Arkansas Black.

Fresh Apple Cake with Brown Sugar-Buttermilk Glaze

For the Cake:

2 cups sugar
3 eggs
1 cup canola oil
1/2 cup applesauce
1/4 cup orange juice (orange-mango works well also)
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon cinnamon

For the Glaze:

1/2 cup unsalted butter
1 cup dark brown sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Just before removing the cake from the oven, make the glaze.  Melt the butter in a large saucepan.  Add the brown sugar, buttermilk and baking soda.  Bring to a boil, stirring constantly for one minute. 

Pour the glaze over the hot cake in the pan immediately after removing the cake from the oven.  Let the cake stand in the pan one hour before turning out onto a cake rack to cool completely.

Slice and serve with whipped cream if you dare!

This is a very rich, very dense cake that keeps its freshness a number of days.  It also freezes well.  You can easily eliminate the glaze if you prefer a less sweet dessert.  This can also be baked in a 8 x 10 inch cake pan with cooking time adjusted.

Arkansas Blacks

At A Glance
name:	Arkansas Black
origin:	Benton County, Arkansas (Bentonville)

date: 1870

parentage:

probably Winesap seedling

harvest: October - November

season: mid-fall to early winter

Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Tastetastic Thursday @ A Little Nosh
Link it Up Thursday @ Seven Alive
Creative Thursday @ Michelle's Tasty Creations
Fantastic Thursday @ Three Little Chiefs
Keep it Real Thursday @ Beyond the Peel
It's Fall Y'all @ Love Bakes Good Cakes until Nov 1st

Farm Girl Friday Blog Fest @Fresh Eggs Daily