CHUNKY APPLE CAKE WITH PENUCHE FROSTING

CHUNKY APPLE CAKE WITH PENUCHE FROSTING image

Number Of Ingredients 17

for the cake
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon baking Soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 room temperature eggs
1/2 cup canola oil
1/2 teaspoon almond extract (or, 1 teaspoon of vanilla)
1 1/2 cups chopped apples (I used Pink Ladies)
1/2 cup chopped walnuts (optional)
for the penuche
1/2 cup packed, brown sugar (light or dark)
1/2 teaspoon salt (I like salty butterscotch and caramel...if you prefer, you can reduce the amount or not use any salt at all.)
3 Tablespoons of unsalted butter
1/2 teaspoon vanilla extract
1 Tablespoon heavy cream (half & half is okay too)

Steps:

Preheat the oven to 350 F. Line an 8 x 8-inch pan with foil or parchment paper. [Note: If you're using foil, apply a light coating of butter.] In a medium-size mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon; Set aside. In the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a hand held), beat the eggs on medium speed until light and foamy. Add the oil and almond extract, and beat on medium speed until well combined. (About 3-5 minutes.) Add the flour mixture. Use a large wooden spoon, or rubber spatula to fold/stir in the dry ingredients until all the streaks of flour have disappeared. Fold in the chopped apples and nuts. Scrape the chunky batter into the pan, evening out the surface as much as possible. Bake for 40-45 minutes, or until a thin knife inserted into the center of the cake comes out clean. Remove the pan from the oven and place it on a cooling rack. As the cake is cooling, prepare the glaze. Glaze: In a medium saucepan, combine the brown sugar, salt, butter, vanilla, and cream. Cook over medium heat, stirring often, until it reaches a gentle boil. Continue cooking at the gentle boiling point for about 3-5 minutes. (It will thicken up beautifully.) Spoon the hot glaze over the still-warm cake. The glaze sets very fast, so spread it around immediately, using an offset spatula or the back of a spoon. Allow the cake and glaze to cool completely before serving.