Fresh Apple Cake with Caramel Fudge Icing

 

 It's still warm enough for tea outside in Texas today.  How about joining me for some Apple Cake and tea?  

 

I'm using my vintage Harvest Time teacup, by Johnson Brothers. 

 

I love to cook/bake seasonal flavors and saw this recipe at Southern Plate and decided to make it.  Oh my, is it ever good,  and perfect for a Fall dessert.  I'm being wishful for cooler temperatures!

          For Cake

• 2 cups self rising flour (I used 1 T. baking powder + 2 t. salt + 2 cups all-purpose flour instead)
• 1+1/2 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• a few grates of fresh nutmeg (my addition)
• 2-3 apples, peeled and chopped
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 teaspoon vanilla 




For Icing
• 4 Tablespoons butter or margarine
• 8 Tablespoons heavy cream or milk
• 1 cup packed brown sugar
• 2 cups confectioner's sugar
• 1 teaspoon vanilla

Instructions

1. Combine all  dry ingredients in a large mixing bowl. Add the apples, eggs, oil, water and vanilla and mix with a wooden spoon until well blended and smooth. Spread into a greased 9x13 cake pan.
2. Bake at 350 for 45 minutes. Let cool before icing. 

For icing 
1. Stir together butter, cream, and brown sugar in a saucepan. Place over medium heat and stir constantly until butter is melted and mixture is well blended. Turn heat up to medium high and stir constantly until it comes to a rolling boil. Once boiling, cook for 2 minutes and then remove from heat. Stir in confectioners sugar and vanilla until smooth. Work quickly and use a wire whisk or electric mixer if you prefer. You can add up to 1/2 cup more confectioner's sugar if needed to thicken.
2. Ice cooled cake as soon as possible. 

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo