Henny Penny Farmette

The storms have been steadily sweeping over the farmette, thanks to the El Nino effect. And on rainy days, I like to ride out the battering rain and blustery winds with indoor work. Invariably, a tea break calls for cake.

 

 

I’m particularly fond of apple cake and this recipe adds a cream cheese layer which makes the cake super moist. The praline frosting with toasted pecans partners perfectly with the apples and spices.

 

 

 

 

 

William Tell’s Never Miss Apple Cake

 

 

Ingredients (for the cream cheese layer):

 

1 8-ounce package of cream cheese, softened

1/4 cup granulated sugar

1 egg

 

 

 

 

Ingredients (for the cake)

 

1 ¾ cups sugar

1 cup canola oil

3 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon Kosher salt

¼ teaspoon baking soda

2 cups peeled, cored, and chopped Granny Smith apples

1 cup shredded carrots

½ cup chopped pecans, toasted

 

 

Ingredients (for the icing):

½ cup packed brown sugar

¼ cup butter, cubed

2 tablespoons whole milk

½ cup confectioner’s sugar

½ teaspoon vanilla extract

¼ cup chopped pecans, toasted

 

 

 

 

 

 

 

Directions for the prep:

 

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease and flour a 10-in. fluted tube pan.

3. In a small bowl, cream together the cream cheese and sugar until smooth and then beat in egg.

 

 

Directions to make the cake:

 

1. Fit the large bowl to an electric mixer.

2. Add to the bowl the sugar, oil and eggs and beat to blend well.

3. In another large bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.

4. Add gradually the flour-and-spice mixture to the sugar-oil mixture.

5. Stir in apples, carrots and toasted pecans.

6. Pour one-half of the batter into the prepared pan.

7. Pour the cream cheese mixture on top of the batter and spread it evenly into a layer.

8. Add the remaining batter to the cream cheese layer.

9. Bake 60 minutes or until a toothpick inserted in cake portion comes out clean.

10. Cool cool completely before inverting the fluted pan to remove the cake.

 

 

 

 

 

Directions to make the praline icing:

 

1. Combine brown sugar, butter and milk in a large saucepan and bring to a boil.

2. Boil the mixture, stirring constantly, for 1 minute and then remove the pan from heat.

3. Use a whisk to combine confectioners’ sugar with vanilla until smooth.

4. Drizzle the frosting over the cake.

5. Sprinkle with toasted pecans.

 

 

Serves: 12

 

For more delicious farmette recipes, folksy sayings, farming tips, and a cozy mystery, check out A BEELINE TO MURDER and the forthcoming THE MURDER OF A QUEEN BEE (Kensington Publishing), available on Amazon, BarnesandNoble.com and other online and traditional bookstores everywhere.

 

 

 

 

Tags: apple cake, apples, carrots, cinnamon, cream cheese, pecans, praline icing, tea break