Fresh Apple Cake

Kristy Dean Cole  Confession of a Baking Queen
Kristy Dean Cole
Confession of a Baking Queen

Is it me or are you starting to see leaves loose their emerald hue? Do the pastures seem aged and no longer a vibrant green?  My mother has already got the leaf blower out. Hunters spent the weekend in tree stands with bows. Nights are getting cooler and squirrels are scavaging the spoils of a late summer/early fall. Mother Nature seems ready for the change and so am I.

I get excited this time of year because of so many fun things to do! Corn mazes, pumpkin patches, apple picking, bonfires, and just going for a drive down the backroads with the windows down. Just simple things that make living in a small-town good.

If you are looking for something that is sweet, moist, and full of fall flavor-you gotta’ try this cake. If you have a Fall favorite you would like to share, email

Fresh Apple Cake with Glaze
4 apples (chopped small)
3 eggs
1 c. canola oil
2 c. all-purpose flour
2 c. sugar
1/2 tsp baking soda
1 tsp cinnamon

2 tbsp milk
1/2 c. firmly packed brown sugar
2 tbsp butter

Preheat oven to 350 degrees.  Grease bundt pan. Mix apples, eggs, and oil together with an electric mixer.  Add flour, sugar, baking soda, and cinnamon.  Pour into pan and bake for an hour or until toothpick comes out clean.  Set aside to cool on racks.  Meanwhile, combine butter, milk, and brown sugar inna medium size saucepan.  Bring to a boil and cook for 1 minute. Remove from heat and spoon over cake.