RECIPE FOR FRESH APPLE CAKE WITH BROWN SUGAR GLAZE RECIPES

Name: Apple Spice Cake with Brown Sugar Glaze
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 3 cups 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 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 whipping cream; 1/2 teaspoon vanilla extract; 1/2 teaspoon fresh lemon juice; 1/4 teaspoon salt

APPLE SPICE CAKE WITH BROWN SUGAR GLAZE RECIPE | BON APPéTIT

Apple Spice Cake with Brown Sugar Glaze Recipe | Bon Appétit image

Apple Spice Cake with Brown Sugar Glaze Recipe

Provided by Sarah Patterson Scott

Yield 12 Servings

Number Of Ingredients 23

Ingredients

Nonstick vegetable oil spray
3 cups 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 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 whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt

Steps:

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. 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 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 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 glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

FRESH APPLE CAKE RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Fresh Apple Cake Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories dessert

Total Time 3 hours 25 minutes

Cook Time 40 minutes

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter, softened
3 cups plus 2 tablespoons all-purpose flour
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 to 2 1/2 cups peeled, cored and finely diced sweet apples
1 cup walnuts, finely chopped
3/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter
1/3 cup buttermilk
1/2 teaspoon baking soda

Steps:

For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

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