Apple-Spice Cake with Brown Sugar Glaze

Hello World!

I recently made Bone Appetit's Apple-Spice Cake with Brown Sugar Glaze. Once again they didn't disappoint. This cake was delicious, moist and a hit in the house.  I would definitely make this in the fall with a mug of steamy hot apple cider. Next time I'll add a little more apple and possible some chopped walnuts or pecans. Since this is a one whisk recipe it was definitely a very easy recipe to follow. Happy baking.

Cake
Nonstick vegetable oil spray           1 3/4 lbs Granny Smith Apples, peeled, cored, coarsely grated
3 cups unbleached AP flour            1 1/2 cups (3 sticks) unsalted butter, room temp
1 tsp baking soda                            1 1/2 cups sugar
1 tsp ground cinnamon                   1/2 cup (packed) golden brown sugar
3/4 tsp salt                                       1 tsp finely grated lemon peel
1/2 tsp ground nutmeg                    3 large eggs
1/2 tsp ground cloves                      1 tsp vanilla extract
1/4 tsp allspice                                 1 tsp fresh lemon juice

Glaze
1/2 cup (packed) brown sugar            1/2 tsp vanilla extract
1/4 cup ( 1/2 stick) unsalted butter      1/2 tsp fresh lemon juice
1/4 cup heavy whipping cream           1/4 tsp salt

Cake: Position rack in center of oven and preheat to 325 F. Spray 12 - 15 cup Bundt pan with nonstick spray.  Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl.  Drin 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. 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.

Glaze:  While cake cools, prepare glaze.  Stir sugar, butter, cream, vanilla, lemon juice and salt 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 1 minute.  Remove from heat.

Invert cake onto rack set over baking sheet.  Using small skewer, pierce holes all over top of warm cake.  Pour hot glaze over top, allowing it to  be absorbed before adding more.  Cool cake 30 minutes.  Serve warm or at room temperature.

Smooches,


Keli
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