Apple Cake with Caramel Glaze

We put the last of our homegrown apples up over the weekend.  We’ve been munching away but it was time to get the last box out of the guest room and dealt with in some way.  I made a batch of spicy apple butter, dehydrated more slices, and froze 4 quart of slices for winter pies and crisps.  I also figured a final fresh apple dessert was in order to celebrate.  I wanted something a little different and came up with this:

Apple Cake with Caramel Glaze

• 4 Cups Peeled, Cored, Chopped Apples
• 1 1/2 Cups Sugar
• 2 Eggs
• 1/2 Cup Apple Cider Juice
• 2/3 Cup Olive Oil
• 2 Cups Unbleached Flour
• 1 Cup Whole Wheat Flour
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Cloves

Preheat oven to 325 degrees.  Butter and flour a bundt pan.

Sift together the flours, spices, and baking soda.  Set aside.

Whisk together the oil, cider, eggs, and sugar until creamy.  Fold in the dry ingredients and mix well, the batter will be a little stiff.  Fold in the apples.

Pour into prepared pan and bake 1 hour and 15 minutes or until an inserted toothpick comes out clean.  Allow to cool in pan for 15 minutes before turning out onto a cake plate.  Allow to cool completely before drizzing with the:

Caramel Glaze

• 1/3 Cup Brown Sugar, packed
• 1/3 Cup Buter
• 1 Tablespoon Cream

Combine everything in a saucepan and bring to a boil.  Stir to prevent scorching and ensure that the sugar melts completely.  Remove from heat and allow to cool for a few minutes to set up before pouring over the cake.  It’ll stick to the sides a bit better if its thicker than if you pour it over the cake hot which makes it run and settle onto the bottom more than the sides.