Archive for November, 2011

Sherry-Glazed Apple Cake

I’m not a food blogger. I’m certainly no food stylist. I don’t have the skills (read: patience) required to take one of those beautifully lit, perfectly arranged photos that captures the essence of the delectable in question.

For proof, I give you Exhibit A, Sherry-Glazed Apple Cake, a tradition at our Thanksgiving dinners:

Sherry Apple Cake

The Tastespotting police would be all over this.

But this isn’t about photography. This is about cake. A cake that combines just about everything that’s great about fall all into one delicious bite.

A cake that allows you to pretend you’re eating something “healthy” because it includes fruit and nuts.

A cake that quickly reminds you healthy has gone out the window, what with all the sugar.

And the butter.

Oh yeah, and the booze.

Sherry Apple Cake

If you look really closely from this angle, you can spot the gap where a chunk of cake stuck to the pan. This is also something of a tradition, albeit an unfortunate one.

This cake began its chapter in our Thanksgiving history the first year we invited our Nashvillian-by-way-of-Guadalajara friends over for a taste of the holiday they normally wouldn’t even be celebrating.

It turns out that one of those friends, Pablo, has a birthday that always falls somewhere in the vicinity of Thanksgiving. Sherry-Glazed Apple Cake became not just the traditional Thanksgiving dessert (along with Helen Corbitt’s pumpkin cheesecake), it became the traditional birthday cake for Pablo.

This cake is the perfect combination of moist, nutty, aromatic and sweet-but-not-too-sweet (deceivingly so, though, once you realize how much sugar is actually in this thing). It personifies—to us, at least—Thanksgiving, birthdays, coziness and the tastes and smells of the season.

I could even make the case that it’s perfect for breakfast, assuming you want to start the day off with a sugar/booze high, and the more I think about it, the more I think that could be something to be very thankful for indeed.

Sherry-Glazed Apple Cake

For the cake:
1 cup butter
2 cups sugar
3 eggs
3 cups flour
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
3 cups peeled, chopped apples
2 cups chopped pecans
2 tsp vanilla

For the glaze:
1 ½ cups sugar
½ cup dry sherry

Preparation:
  1. Preheat oven to 325°.
  2. Cream butter and 2 cups of sugar. Add eggs, one at a time, beating well.
  3. Sift together flour, soda and salt; add and mix in cinnamon and nutmeg.
  4. Add dry ingredients to butter/sugar/egg mixture and mix well.
  5. Stir in apples, nuts and vanilla.
  6. Pour into a greased bundt or tube pan, and bake about 1½ hours or until done. Let stand 15 minutes, then turn out.
  7. Mix glaze ingredients in a small saucepan over low heat. Stir constantly until syrupy. Pour over warm cake.
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November 29, 2011 at 1:17 pm Leave a comment


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