Ingredients: 8 Apples (Northern Spy or other tart, crisp variety),1 teaspoon baking soda,1 cup firmly packed brown sugar,1 1/2 cups canola oil,3 jumbo eggs,2 1/2 cups flour, sifted,1/4 cup granulated white sugar (my addition),1/2 teaspoon ground cinnamon (my addition to the recipe),4 tablespoons heavy cream (I increased this from 2 Tbsp.),1 teaspoon salt,2 tablespoons sugar, plus more for sprinkling,18 tablespoons chilled unsalted butter (preferably european-style),3 teaspoons vanilla (I increased this from 2 tsps. in original recipe),1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees.Grease a 9 x 13 inch pan or a smaller size if you prefer, as I did.In a medium bowl, combine the flour, sugar, cinnamon, baking soda and salt.Stir with a fork to mix everything together well.In a large bowl, beat the eggs with a mixer at low speed until pale yellow and frothy/foamy.
- Add the oil and vanilla and beat well.Stir in the flour mixture with a wooden spoon and continue stirring the batter until the flour is completely absorbed and blended in (add about one cup of flour at a time, blend well, and repeat).
- Add the apples and stir to mix well into the batter.Scrape the batter into the prepared pan.
- Bake for 50 – 60 minutes or until the cake is golden brown and springs back when lightly touched near the center of the cake and the sides of the cake are beginning to pull away from the sides of the pan.
- Place the cake still in the pan on a wire rack.
- Pour the glaze over the cake while both the cake and the glaze are still hot.
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