APPLE SPICE CAKE WITH BROWN SUGAR GLAZE

This moist cake keeps beautifully for a day or two after you make it.

The glaze used here is also available as a standalone recipe: Brown Sugar Glaze.

Ingredients

Cake

• Nonstick vegetable oil spray
• 3 cups (720 ml) all purpose flour
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) ground cinnamon
• 3/4 teaspoon (4 ml) salt
• 1/2 teaspoon (2.5 ml) ground nutmeg
• 1/4 teaspoon (1 ml) ground cloves
• 1/4 teaspoon (1 ml) ground allspice
• 1 3/4 pounds (790 g) Granny Smith apples, peeled, cored, coarsely grated
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/2 cups (360 ml) sugar
• 1/2 cup (packed) golden brown sugar
• 1 teaspoon (5 ml) grated lemon peel
• 3 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 ml) fresh lemon juice

Glaze

• 1/2 cup (packed) golden brown sugar
• 1/4 cup (1/2 stick (225 g)) unsalted butter
• 1/4 cup (60 ml) whipping cream
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) salt

Method

1. To make the cake, position a rack in the center of the oven and preheat to 325°F (165°C). Spray a 12-cup (2.88 L) Bundt pan with nonstick spray. Sift the flour and next 6 ingredients into a medium bowl.
2. Drain the grated apples in a strainer. Using your hands or a kitchen towel, squeeze out the excess liquid from the apples. Measure 2 cups (480 ml) grated apples.
3. Using an electric mixer, beat the butter, both sugars, and lemon peel in a large bowl until fluffy. Beat in the eggs, 1 at a time. Mix in the vanilla and lemon juice. Beat in the flour mixture. Mix in the grated apples.
4. Transfer the batter to the prepared pan. Bake the cake until a tester inserted near the center comes out clean, about 1 hour. Cool in the pan on a rack 20 minutes.
5. Meanwhile, to make the glaze, stir all the ingredients in a small nonstick skillet over medium-high heat until the sugar dissolves and the mixture comes to a boil. Reduce the heat to medium and whisk until the glaze is smooth, about 1 minute. Remove from heat.
6. Invert the cake onto a rack set over a baking sheet. Using a small skewer, pierce holes all over the top of the warm cake. Pour the glaze over the top, allowing it to be absorbed before adding more. Cool the cake 30 minutes. Serve warm or at room temperature.