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Chris’ Apple Cake

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Each week I talk with Brian Patrick on Sacred Heart Radio. This week the subject was apples.


There’s been a debate for years about the “forbidden fruit” mentioned in Genesis, Chapter 3 where we learn about Eve tempting Adam with the only fruit they were not permitted to eat. Some scholars say it may not have been an apple at all, but a pomegranate or apricot.

Genesis does not name the guilty fruit at all; it is merely “the fruit of the tree of knowledge of good and evil.” It was turned into an apple by imaginative European artists who needed a fruit-bearing tree to put in their pictures.  We may not ever know what this forbidden fruit was, but we do know apple groves flourished at an early date in Egypt and Palestine so I believe apples were an important fruit to Bible diets. They ate them fresh and most likely dried them in the sun.

CONVERSATIONS WITH BRIAN: APPLES

There’s been a debate for years about the “forbidden fruit” mentioned in Genesis, Chapter 3 where we learn about Eve tempting Adam with the only fruit they were not permitted to eat. Some scholars say it may not have been an apple at all, but a pomegranate or apricot.

Genesis does not name the guilty fruit at all; it is merely “the fruit of the tree of knowledge of good and evil.” It was turned into an apple by imaginative European artists who needed a fruit-bearing tree to put in their pictures.  We may not ever know what this forbidden fruit was, but we do know apples grew at an early date in Egypt and Palestine. Apricots and pomegranates were very abundant. 


Chris Lipnick’s apple blossom cake

Chris is sharing her special apple cake today.  “After one bite, everyone wants the recipe”, she said. In fact, among Chris’ family and friends, the cake has become legendary. And true to Chris’ creativity, she gives two options for topping the cake.

2 cups sugar
3 eggs
1-1/4 cups Canola oil
3 cups all purpose flour
1/2 teaspoon ea: cinnamon, nutmeg, cloves, salt
1-1/2 teaspoons baking soda
1 teaspoon vanilla
3 cups peeled and chopped apples, (Chris likes Granny Smith)
1 cup chopped pecans or walnuts
Preheat oven to 350 and grease and flour Bundt pan. Beat sugar and eggs until creamy. Add oil slowly and beat until blended. Sift flour with spices, salt and baking soda. Pour into egg mixture and blend. Add vanilla, apples and nuts. Blend well and pour into prepared pan. Bake 1 hour to 1 hour and 20 minutes. Cool and remove from pan.

After cake cools completely, dust with powdered sugar or make a glaze of lemon juice and powdered sugar. Serves 10-12.  The photo below shows the cake with a caramel frosting.

Chris is sharing her special apple cake today.  “After one bite, everyone wants the recipe”, she said. In fact, among Chris’ family and friends, the cake has become legendary. And true to Chris’ creativity, she gives two options for topping the cake.

2 cups sugar
3 eggs
1-1/4 cups Canola oil
3 cups all purpose flour
1/2 teaspoon ea: cinnamon, nutmeg, cloves, salt
1-1/2 teaspoons baking soda
1 teaspoon vanilla
3 cups peeled and chopped apples, (Chris likes Granny Smith)
1 cup chopped pecans or walnuts
Preheat oven to 350 and grease and flour Bundt pan. Beat sugar and eggs until creamy. Add oil slowly and beat until blended. Sift flour with spices, salt and baking soda. Pour into egg mixture and blend. Add vanilla, apples and nuts. Blend well and pour into prepared pan. Bake 1 hour to 1 hour and 20 minutes. Cool and remove from pan.

After cake cools completely, dust with powdered sugar or make a glaze of lemon juice and powdered sugar. Serves 10-12.  The photo below shows the cake with a caramel frosting.

CARAMEL FROSTING

Gosh, I’ve had so many requests for this. Now I have to tell you there’s no “real” recipe, but here’s how I do it – and you can see the results above. This is my most favorite caramel icing – and after it sets it reminds me of praline candy.

Melt 1 stick butter or margarine – not light margarine (I use butter) with 1 cup brown sugar, either light or dark. Stir in 1/4 cup evaporated milk. Stirring constantly over medium heat, cook until very creamy and a bit thick. It will boil a bit so be careful.  As it cools, it will thicken enough to pour over cake.  Now  if you make it ahead, it will get really thick after cooling –  just rewarm until it gets to the consistency you like. You can also add a teaspoon of vanilla.

There are also lots of recipes adding powdered sugar to make it thicker quick with no guessing as to how long to cook it – it will be more sweet and less of a caramel flavor but still very good.

Permanent link to this article: http://abouteating.com/heres-the-caramel-icing-for-the-apple-cake/

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