Apple Spice Cake With Brown Sugar Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Who doesn't like apples? Who doesn't like spice cake? Who doesn't like brown sugar? Who could possibly not like this combination of all three? Seriously, when I serve this to friends, they invariably ask for seconds (and an extra piece to take home for a snack). Read more . The apple grating process can be tedious, as can the process of poking holes in the cooled cake and letting the glaze soak in. Don't cut corners; if you follow the steps precisely, the cake will turn out perfectly. Ingredients:
nonstick vegetable oil spray |
3 cups all-purpose flour |
1 tsp baking soda |
1 tsp ground cinnamon |
3/4 tsp salt |
1/2 tsp ground nutmeg |
1/4 tsp ground cloves |
1/4 tsp ground allspice |
13/4 lbs. granny smith apples, peeled, cored, coarsely grated (about 4 large apples) |
11/2 cups (3 sticks) unsalted butter, room temp |
11/2 cups sugar |
1/2 cup (packed) golden brown sugar |
1 teaspoon grated lemon peel |
3 large eggs |
1 teaspoon vanilla extract |
1 teaspoon fresh lemon juice |
for the glaze |
1/2 cup (packed) golden brown sugar |
1/4 cup (1/2 stick) unsalted butter |
1/4 cup whipping cream |
1/2 tsp vanilla extract |
1/2 tsp fresh lemon juice |
1/4 tsp salt |
Directions:
1. Position rack in center of oven and preheat to 325°F.
2. Spray 12-cup Bundt pan with nonstick spray.
3. Sift flour and next 6 ingredients into medium bowl.
4. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
5. Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy.
6. Beat in eggs, 1 at a time.
7. Mix in vanilla and lemon juice.
8. Beat in flour mixture. (Don’t overbeat after you’ve added the flour, or the cake will be dry and tough!)
9. Mix in grated apples.
10. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.
11. Stir all glaze ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil.
12. Reduce heat to medium; whisk until glaze is smooth, about 2 or 3 minutes (or longer if you want the glaze to thicken).
13. Remove from heat.
14. Invert cake onto rack set over baking sheet. Don’t just put the cake on a plate – use a rack.
15. Using small skewer, pierce holes all over top of warm cake. Pour some of the glaze over top, allowing it to be absorbed before adding more. Poke some more holes and repeat the process.
16. Cool cake at least 30 minutes.
17. Serve warm or at room temperature.
18. You can also top each piece with a little whipped cream.
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