The smell of this cake baking in the oven was AMAZING! My entire house smelled like apples and cinnamon and all of the different spices. This is a great recipe for Fall. It made me want to carve a pumpkin or go for a hay ride!
INGREDIENTS:
Cake
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, coursely grated (2 cups grated)
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel
Glaze
1/2 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
DIRECTIONS:
Preheat the oven to 325 degrees and place rack in the center. Spray a Bundt pan with with nonstick cooking spray. Sift flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice into a medium bowl. Drain grated apples to remove excess moisture.
Beat butter, both sugars, and lemon peel in a large bowl until fluffy. Beat in eggs one at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples and transfer mixture to pan. Bake the cake until tester inserted near center comes out clean, about 1 hour. Cool on a wire rack for 20 minutes.
While cake is cooling, prepare glaze. Stir sugar, butter, cream, vanilla, lemon juice and salt in a nonstick skillet over medium-high heat. Cook stiring frequently until sugar disolves and mixture is boiling. Reduce heat to medium and whisk until glaze is smooth, about 1 minute. Remove from heat.
Invert cake onto a rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Pour hot glaze over top, allowing it to absorb before adding more. Cool cake for 30 more minutes. Serve warm or at room temperature.
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