“Spiced Apple Bundt Cake with Brown Sugar Glaze”

You know, sometimes a recipe comes along that completely leaves you speechless. Something so good it takes your breath away or as some of my fellow coworkers stated recently, “I put my whole foot in this recipe”. My friend Amber has requested I make this cake again soon. So what is all the hollering about? Get in the kitchen this weekend and bake this Spiced Apple Bundt Cake with Brown Sugar Glaze. Whether you visit your local fruit market or go apple picking it doesn’t matter. Just grab 2 bowls, fresh apples, and a Bundt or tube pan. I bet you already have most of the ingredients for this cake.

Spiced Apple Bundt Cake with Brown Sugar Glaze

I’m telling you this apple cake will change your life because you’ll never look at an apple cake the same way again. Since I am not a huge fan of cakes with apple I was hesitant to bake one. Most recipes I’ve ever tried have come out mushy or apples are still hard. Don’t get me wrong I love baking apple pies, galletes, and crostata or using apple in savory dishes. Cakes are sacred to me and all need to have a certain texture. As a result, this cake has everything you could possibly desire in a cake, tender and moist.

Spiced Apple Bundt Cake with Brown Sugar Glaze

So what does this cake have I am so crazy about? Let’s talk using tart Granny Smith apples diced very small and the cake batter is spiced with cinnamon and nutmeg, therefore providing that warm fuzzy feeling in each bite. Other apples can be used in this recipe like Honeycrisp, Jonagold or Fuji remember these apples are sweet and not tart. You be the judge. Regardless, this cake bakes up golden brown and super moist. Yet, take this cake to the next level with a too die for brown sugar glaze, sweet and buttery and rich. Buttery sweet goodness  balances the not too sweet apple cake with just the right amount of sweetness.

Spiced Apple Bundt Cake with Brown Sugar Glaze

Fall is the season for apples and nothing makes your home feel like Fall as something scrumptious baking in the oven. The smell is so heart-warming and homey. Nothing like the smell of home cooking and baking. As I look outside, the sun shining and the leaves changing, make time this weekend to bake this cake. You’ll be glad you took my advice. This cake keeps really well stored in 3 days at room temperature if it last that long or at least a week in the refrigerator. Warm the cake slices from the refrigerator in the microwave to take the chill off. Also, don’t forget to make a big pot of coffee as you’re going to need it. Happy Baking!

Spiced Apple Bundt Cake with Brown Sugar Glaze

 

Spiced Apple Bundt Cake with Brown Sugar Glaze

Cake:

3 cups unbleached all-purpose flour

1 t. baking soda

3 t. ground cinnamon

1/2 t. freshly ground nutmeg

1/2 t. fine sea salt

1 1/4 cups vegetable oil

1/2 cup full-fat sour cream

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

3 large eggs, room temperature

1 T. pure vanilla extract

3 cups small diced Granny Smith apples

Glaze:

1 cup packed dark brown sugar

1/4 cup salted butter

1/2 cup heavy cream

1/2 cup sifted confectioners’ sugar

 

Preheat oven to 325 degrees. Spray 10 – 12 cup Bundt or tube pan with Bakers Joy baking spray and set aside.

In a large mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt and set aside. Using a medium-size bowl, whisk together oil, sour cream, brown sugar, granulated sugar, eggs, and vanilla until smooth and creamy.

Add wet ingredients to dry ingredients and whisk slowly until almost no lumps remain but do not over mix.

Lightly fold apples into batter until combined.

Pour batter into prepared pan and bake 55 to 65 minutes or until inserted cake tester comes out clean.

Allow cake to cool in pan on wire rack for 15 to 20 minutes. Invert cake onto cooling rack and cool cake completely. While cake is cooling, prepare glaze.

In a small to medium saucepan, combine dark brown sugar, butter, and cream together over medium-high heat. Bring to boil, stirring often. Without stirring, allow glaze to boil for one minute then turn heat to simmer and cook for an additional minute.

Remove glaze from heat and whisk in confectioners’ sugar until smooth. Allow glaze to cool and thicken for at least 5 minutes.

When ready to serve spoon cooled glaze over top of cooled cake and let glaze drip down sides of cake. Serve warm or at room temperature.

 

Recipe adapted from https://sallysbakingaddiction.com