Tuesday, September 9, 2014

Bon Appetit Dessert: Apple-Spice Cake with Brown Sugar Glaze

I don't know about you, but I am tired of the hot summer heat and I am ready for some cooler weather. This cake tastes like fall. Now, I just need the weather to cooperate!

This recipe calls for a nonstick vegetable spray, for your pan, but I found that it didn't work very well, so I suggest that you grease and flour your pan for best results.

Apple-Spice Cake with Brown Sugar Glaze
12 servings


Nonstick vegetable spray

3          cups unbleached all purpose flour
1          teaspoon baking soda
1          teaspoon ground cinnamon
3/4       teaspoon salt
1/2       teaspoon ground nutmeg
1/4       teaspoon ground cloves
1/4       teaspoon ground allspice
1-3/4   pounds Granny Smith apples, peeled, cored, coarsely grated
1-1/2   cups (3 sticks) unsalted butter, room temperature
1-1/2   cups sugar
1/2      cup (packed) golden brown sugar
1         teaspoon finely grated lemon peel
3         large eggs
1         teaspoon vanilla extract
1         teaspoon fresh lemon juice


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

CAKE: Position rack in center of oven and preheat to 325ºF. Spray 12-to 15- cup bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice 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. Mix in grated apples. Transfer batter to prepared pan.

Bake cake until tester inserted in center comes out clean, about 1 hour. Cool in pan on rack for 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 a 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. Server warm or at room temperature.

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