Description
Delight in this moist and flavorful Apple Spice Cake, enriched with warm spices and tender grated apples, topped with a luscious brown sugar icing. Perfect for fall gatherings or cozy afternoons, this cake combines the sweetness of apples with a comforting blend of cinnamon, nutmeg, and cloves for a classic treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled, cored, and grated apples (preferably Granny Smith)
Brown Sugar Icing
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix gently just until everything is combined to avoid overworking the batter.
- Fold in Apples: Gently fold the peeled, cored, and grated apples into the batter using a spatula to distribute the fruit without deflating the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Brown Sugar Icing: In a small saucepan over medium heat, combine the brown sugar, unsalted butter, and milk. Stir continuously until the mixture begins to boil. Remove from heat promptly to avoid burning.
- Finish the Icing: Stir in the vanilla extract, then gradually whisk in the sifted powdered sugar until the icing is smooth and well combined.
- Ice the Cake: Pour the brown sugar icing over the cooled cake, spreading it evenly with a spatula. Allow the icing to set for about 15 minutes before slicing and serving.
Notes
- For best results, use tart Granny Smith apples as their acidity balances the sweetness of the cake and icing.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice if needed.
- Make sure the cake is completely cool before icing to prevent the glaze from melting and becoming runny.
- If you prefer a thicker icing, add more powdered sugar gradually until desired consistency is reached.
