Apple Butterscotch Cake

 

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I am a lucky girl. I don’t use an alarm clock to wake up in the morning. The reason? My beagle Marcy wakes me. She comes running into my bedroom just as Thomas is shutting the door to his car. He is on his way to work and I am snuggled under the warm heavy covers, breathing in the scent of lilies. Ethan picked out the plant for Easter last week. Thomas has placed the plant on my bedside table.

Marcy’s trimmed nails click on the hardwood floor with impatience. She whines and grunts. She jumps up and puts her front paws on the side of the bed. Her whole body is swaying back and forth rhythmically as she wags her tail. Her big brown eyes plead with me to get up.

I give her head a pat, pull the covers back and plant my feet on the cold floor. I walk to the bathroom, flip the light switch and unscrew my contact lens case. I place them gingerly onto my sleepy eye balls and shuffle down the stairs to the back door. Marcy bounces down after me.

The birds are singing, persuading the sun to rise. It’s a bit chilly this morning. Marcy does her business and then races me up the stairs. She always wins.

Now I have almost an hour before Ethan opens the door to his room, rubs his eyes, yawns and says, “morning!”

I should be exercising but I’d rather bake.

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The morning light shines through the kitchen windows, illuminating the ingredients for this sure-to-be-delicious cake.

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The wet ingredients are whisked in the stand mixer, while the dry ingredients standby.

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Two apples are peeled, cored and diced. Coring apples always makes me think of my Grandpa. The diced apples and chopped walnuts are folded into the batter.

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The batter goes into the greased loaf pan and bakes for about 50 minutes.

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The butterscotch icing is made while the cake is bubbling and browning in the oven. Once the cake has cooled on a wire rack, the icing is poured over top. It drips down the sides and coats the spiced, apple and walnut flecked cake in butterscotchy goodness.

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Apple Butterscotch Cake

recipe adapted from Cake Simple

  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups diced peeled apples
  • 1/2 cup walnuts, toasted and chopped
  • Butterscotch icing

Preheat the oven to 325F. Grease a loaf pan. Whisk flour, spices, salt and baking soda in a medium bowl until combined. In a bowl of a stand mixer fitted with a whisk attachment, whisk the canola oil with the sugars on medium-low speed until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the vanilla. Slowly add flour mixture to oil mixture on low speed until blended. Fold in apples and walnuts by hand. Pour batter into prepared loaf pan and bake for about 50 minutes. Let cool on a wire rack. Drizzle the cooled cake with butterscotch icing.

Butterscotch Icing

  • 1/4 cup brown sugar
  • 2 1/2 tablespoons milk
  • 2 tablespoons butter, cut into small pieces
  • pinch of salt
  • 1/2 cup confectioners sugar

Combine brown sugar with milk, butter and salt in a small saucepan. Heat over medium-low, stirring until sugar and salt have dissolved. Transfer to a bowl and let cool completely. Whisk in confectioners sugar until icing is smooth.

 

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