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Fresh Apple Cake with Brown Sugar Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 15 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Fresh Apple Cake is a moist and spiced dessert featuring generous chunks of peeled apples, a luscious brown sugar glaze, and warming spices like cinnamon, nutmeg, ginger, and allspice. Perfect for fall or any time you crave a comforting cake with a sweet, fruity twist. It combines the ease of a single-bowl batter with a tender crumb, enhanced by an optional buttery brown sugar glaze for an extra layer of decadence.

Ingredients

Cake

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup (240ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 cup (240g) unsweetened applesauce
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) orange juice
  • 3 cups (360g) peeled chopped apples (1/2-inch chunks, about 2–3 large apples)

Brown Sugar Glaze

  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (120ml) heavy cream
  • small pinch of salt
  • 1/2 cup (60g) confectioner’s sugar, sifted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly to ensure the cake won’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and allspice until well combined. Set this dry mixture aside.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, unsweetened applesauce, eggs, vanilla extract, and orange juice until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined without overmixing. Fold in the chopped peeled apples carefully, distributing them evenly through the batter.
  5. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 45 to 50 minutes. Around the 30-minute mark, tent the cake loosely with aluminum foil to prevent excessive browning. The cake is done when a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and set the pan on a wire rack. Let it cool for at least 30 minutes before adding any toppings or serving.
  7. Add Simple Dusting (Optional): If you prefer, dust the slightly warm cake with 2 tablespoons (15g) of sifted confectioners’ sugar just before serving.
  8. Prepare the Brown Sugar Glaze: While the cake cools, combine the unsalted butter, brown sugar, heavy cream, and a small pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter melts, then stop stirring and bring the mixture to a rapid boil. Let it boil for 1 full minute, then lower the heat to low and simmer for 1 minute with a quick stir.
  9. Finish the Glaze: Remove the saucepan from heat and whisk in the sifted confectioners’ sugar until smooth. Let the glaze cool and thicken for at least 20 minutes. If it becomes too thick upon cooling, gently warm it in the microwave for 15 seconds and stir until smooth again.
  10. Glaze the Cake and Serve: Spoon the glaze over the cake while it is still slightly warm for best results. The cake can be enjoyed warm or at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Note that a dusting of confectioners’ sugar will dissolve if left for several hours.

Notes

  • Make sure apples are peeled and cut into 1/2-inch chunks for even baking and texture.
  • Tenting the cake with foil prevents over-browning without sacrificing doneness.
  • You can substitute light brown sugar for dark brown sugar in both the cake and glaze depending on your taste preference.
  • Allow the glaze to cool and thicken slightly for easier spreading and better texture.
  • Store cake in an airtight container to keep it moist.
  • The cake keeps well refrigerated for up to 5 days, and flavors deepen with time.

Find it online: https://meallora.com/fresh-apple-cake-with-brown-sugar-glaze-recipe/