FRESH GLAZED APPLE CAKE

A precious little lady named Mrs. Coffee taught my daddy in school. By the time I was coming up she had slowed her pace and taught only as a substitute teacher. She was a member of our church and was especially known for her deliciously moist apple cake. I liked having a teacher who had known my daddy when he was in school. Daddy has always been curious and interested in learning. He even took up pottery at the age of sixty-eight. When I bake this cake, I like to serve it on the beautiful ceramic cake stand my daddy made for me, and when I drizzle the apple glaze over the cake I think about sweet little Mrs. Coffee and how important it is to keep on learning.

Makes 1 Bundt cake

CAKE

1¼ CUPS CANOLA OIL

2 CUPS SUGAR

3 EGGS, AT ROOM TEMPERATURE

2 TEASPOONS VANILLA EXTRACT

3 CUPS ALL-PURPOSE FLOUR

1 TEASPOON BAKING SODA

1 TEASPOON SALT

1 TEASPOON GROUND CINNAMON

4 CUPS PEELED AND DICED ASSORTED APPLES

1 CUP FINELY CHOPPED PECANS (OPTIONAL)

GLAZE

¾ CUP SUGAR

½ CUP EVAPORATED MILK

8 TABLESPOONS (1 STICK) SALTED BUTTER

1. Make the cake: Preheat the oven to 325˚F. Grease and lightly flour a Bundt pan.

2. Using an electric mixer, cream the oil and sugar in a large bowl. Add the eggs and vanilla and mix well. Sift in the flour, baking soda, salt, and cinnamon. Mix until well incorporated. The batter will be on the thick side. Add the apples and pecans to the bowl and mix well.

3. Pour the batter into the Bundt pan and bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 10 minutes.

4. Meanwhile, make the glaze: Combine the sugar, evaporated milk, and butter in a small saucepan and set over medium heat. Cook, stirring, for 3 minutes. Keep warm.

5. When the cake is done, leave it in the pan. Poke holes all over the cake with a skewer or toothpick. Pour three-quarters of the glaze on top of the cake while it’s in the pan and still hot. The holes will help soak up the glaze. Let it rest for 30 minutes. Invert the cake onto a cake plate and pour the remaining glaze on top. (If needed, heat the glaze slightly over low heat to bring it to a nice consistency for pouring.)

SOUTHERN MOTHER: My little one loves to take a bamboo skewer and poke about a million holes in this cake when it comes out of the oven. Then she’ll help pour some of the glaze over the cake and watch it seep down into the holes. Oh, it’s the moistest cake!

SOUTHERN MOTHER: I combined a couple of recipes to come up with this one. I use Mrs. Coffee’s glaze and my grandmother’s cake!