Recipe

Apple Spice Cake With Brown Sugar Glaze Recipe

Add Step-by-Step Photos	Dond / All my dishes 10 months, 1 week ago 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 f... More Prep:30m Cook:100m Servings:12	Dond
	rich and memorable

Does this look good? Yeah! / Nope

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mystic_riv

Ingredients

Nonstick vegetable oil spray

3 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

¾ tsp salt

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground allspice

1¾ lbs. Granny Smith apples, peeled, cored, coarsely grated (about 4 large apples)

1½ cups (3 sticks) unsalted butter, room temp

1½ cups sugar

½ 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:

½ cup (packed) golden brown sugar

¼ cup (½ stick) unsalted butter

¼ cup whipping cream

½ tsp vanilla extract

½ tsp fresh lemon juice

¼ tsp salt

Directions

Position rack in center of oven and preheat to 325°F.

Spray 12-cup Bundt pan with nonstick spray.

Sift flour and next 6 ingredients into medium bowl.

Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy.

Beat in eggs, 1 at a time.

Mix in vanilla and lemon juice.

Beat in flour mixture. (Don’t overbeat after you’ve added the flour, or the cake will be dry and tough!)

Mix in grated apples.

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.

Stir all glaze ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil.

Reduce heat to medium; whisk until glaze is smooth, about 2 or 3 minutes (or longer if you want the glaze to thicken).

Remove from heat.

Invert cake onto rack set over baking sheet. Don’t just put the cake on a plate – use a rack.

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.

Cool cake at least 30 minutes.

Serve warm or at room temperature.

You can also top each piece with a little whipped cream.

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Comments

kukla 10 months, 1 week ago said:
(There goes the diet again....) Looks delicious, as always! Also drooling over the parsnip cake....

shirleyoma 10 months, 1 week ago said:
This sounds fantastic, my hubby will love it!

crystalwaters 10 months, 1 week ago said:
Wow, how did you get such a beautiful photo??

dond 10 months, 1 week ago said:
Trust me, Crystalwaters, the cake looks exactly like that every time -- if you apply the glaze per the recipe.

coffeebean53 10 months ago said:
I love apples and now that the weather is cooling off, they're starting to really come in. I've bookmarked this one to try this coming weekend.

mystic_river1 6 months, 2 weeks ago said:
Made this over the holidays too yummy!

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