Apple Cake
Description
Take advantage of apple picking time with this easy to make and delicious apple cake. Serve it plain, topped with a brown sugar glaze, or dusted with powdered sugar.
Ingredients
Cake:
2 1/2 c. all-purpose flour, spooned and leveled
2 t. baking powder
3/4 t. baking soda
1/2 t. salt
2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
1/4 t. allspice
1 c. vegetable oil
1 c. granulated sugar
1/2 c. packed light or dark brown sugar
1 c. unsweetened applesauce
4 large eggs, at room temperature
1 t. pure vanilla extract
2 T. orange juice
3 c. peeled chopped apples, 1/2" chunks, from 2–3 large apples*
Brown Sugar Glaze, optional:
4 T. unsalted butter
1 c. packed light or dark brown sugar
1/2 c. heavy cream
small pinch of salt
1/2 c. powdered sugar, sifted
Directions
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Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
Cake:
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl; set aside.
Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl.
Pour the wet ingredients into the dry ingredients; whisk until combined. Fold in the chopped apples until combined. It might seem like a lot of apples, but it's fine.
Evenly pour and spread batter into the prepared pan.
Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30 minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a wooden toothpick inserted in the center comes out clean.
Remove the cake from the oven; set the pan on a wire rack, allowing to cool for at least 30 minutes before topping or serving.
Right before serving, top the still slightly warm cake with a dusting of 2 T. powdered sugar OR make the brown sugar glaze.
Brown Sugar Glaze:
While the cake is cooling, make the brown sugar glaze.
Combine the butter, brown sugar, heavy cream, and pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter has melted; stop stirring and let the mixture come to a rapid boil; boil for 1 minute. Turn heat down to Low; give it a quick stir; simmer for 1 minute. Remove from heat. Whisk in the sifted powdered sugar.
Allow glaze to cool and slightly thicken for at least 20 minutes. Spoon glaze over the cake right before serving. The cake might still be warm when glazing. If the glaze thickened up too much as it cooled, warm up in the microwave for 15 seconds; stir until smooth.
Serve the cake, either glazed, dusted, or plain, warm or at room temperature.
Leftovers should be covered and stored either at room temperature for 2 days or in the refrigerator for up to 5 days.
If the cake was topped with a dusting of powdered sugar, the sugar will melt and disappear into the cake after a few hours.
12 servings.
Tip: It’s best to use a mix of sweet and tart apples, about 1 1/2 Honeycrisp apples and 1 Granny Smith apple.