Grandmother Odom’s Apple Cake by Elizabeth Karmel

I tried this cake recipe for which I have given credit to the original blogger Elizabeth Karmel, because I had a few apples accumulating on my counter. I would recommend it for apple or cake lovers everywhere.  The crumb is not light and airy like a regular cake but more crumbly and closer to a coffee cake. It was delicious !!  The picture is my baked cake!
 

This is Elizabeth Karmel's recipe which floated onto my Facebook home page

You can make this cake in a stand mixer or by hand using a sturdy blending fork.

Makes 8-10 servings

4          generous cups raw apples, peeled and cut coarse (about 5 large apples)

2          cups granulated white sugar

½         cup neutral vegetable oil or untoasted walnut oil

2          large eggs

2          teaspoons ground cinnamon

2          teaspoons baking soda

2          cups all-purpose flour

1          overflowing cup toasted walnuts, roughly chopped 

Apple Cider Liqueur Glaze:

2          cups confectioners sugar

Pinch of fine-grain sea salt

4-5       tablespoons of Apple Cider Liqueur, or half Apple Cider Liqueur, half Bourbon or Rye

_{Special Equipment:  Bundt Pan}

Preheat oven to 350°F.  Prepare Bundt pan with Baker’s Joy [or Crisco and Flour], making sure to spray well so it doesn’t stick.

Peel and chop apples and set aside.  Meanwhile, beat together sugar and oil and add eggs one at a time until creamy.  

Whisk together flour, cinnamon and soda.  Add to batter in 3 stages.

Fold in chopped apples. The batter will be very stiff like cookie dough but will loosen up as the apples release their juice. Let sit for 5 minutes, stir well and add walnuts. Mix well. The battery should go from chalky looking to glossy.

Pour batter into a prepared pan and place on a sheet pan to bake and place in the center of the pre-heated oven.  

Meanwhile make the glaze: Place sugar in a small mixing bowl. Add liqueur one tablespoon at a time and mix with a fork, adding the liquid and stirring until the desired texture is reached.  Set aside until the cake is baked and cooling on a rack.

Bake cake for 60-65 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan 10 minutes, then invert on a cake cooling rack.

Glaze cake while still warm.  Drizzle glaze over the top of the cake and let it run down the side. Let the cake cool and the glaze set before serving.  If you want to guild the lily, serve with vanilla or cinnamon ice cream.