Description
This Apple Spice Cake with Brown Sugar Icing is a delightful dessert combining warm spices, tender grated apples, and a rich, luscious brown sugar icing. Perfect for fall gatherings or anytime you crave a cozy, sweet treat with a moist texture and aromatic flavor.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled, cored, and grated apples (preferably Granny Smith)
Brown Sugar Icing
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3 minutes.
- Add Eggs and Flavoring: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract to incorporate the flavor evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently and just until all ingredients are combined to avoid overmixing.
- Fold in Apples: Using a spatula, carefully fold in the grated apples to maintain the lightness of the batter.
- Fill Pan and Bake: Pour the batter into the prepared 9×13 inch baking pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan placed on a wire rack before icing.
- Prepare Brown Sugar Icing: In a small saucepan over medium heat, combine brown sugar, unsalted butter, and milk. Stir continuously until the mixture comes to a boil. Immediately remove from the heat.
- Finish Icing: Stir in vanilla extract into the hot sugar mixture. Gradually whisk in the sifted powdered sugar until the icing is smooth and creamy.
- Ice the Cake: Pour the brown sugar icing evenly over the cooled cake, spreading it with a spatula. Allow the icing to set for about 15 minutes before slicing and serving.
Notes
- Use Granny Smith apples for a tart flavor and firm texture that holds well in baking.
- Ensure the butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If you don’t have buttermilk, substitute with milk plus a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
- Allow the cake to cool completely before icing to prevent the topping from melting.
- The brown sugar icing sets as it cools; for a thicker consistency, chill briefly before spreading.
