Apple-Spice Cake with Brown Sugar Glaze

August 15, 2011

This past Friday one of the nurse practitioners at work celebrated a birthday, and all of my coworkers in the pharmacy decided that cake duty would naturally fall to me (which of course I do not mind in the least)! Coincidentally I had brought in my Bon Appetit Desserts cookbook the day that they asked me to bake (I often bring my cookbooks to work because I use my lunchtime to type up my blog posts). We have a few people in the department with major food allergies to nuts and chocolate, so I asked them to look through the cookbook and pick out something that everyone could enjoy, and this apple spice bundt cake caught their eye. Because it contains a full 2 cups of grated apples, it stays extremely moist even if made a day or two ahead. Normally I’d add some toasted nuts to a cake like this for some added texture, but because of the food allergies, I stuck to the recipe as written. I was happy to find that the glaze soaked in overnight and gave the outside of the cake some crunchy texture, so no nuts were necessary for satisfying my craving for a little bit of crunchiness!

I was also super happy about photographing this cake because we finally bought our Canon 100mm f2.8L 1:1 macro lens that we’ve been drooling over for a few months. It’s so exciting to finally have a true macro lens – expect to see some non-food photography posts here in the near future.

Apple spice cake

Serves 12



  • 1 tablespoon of melted unsalted butter mixed with 1 tablespoon of flour
  • 3  cups unbleached 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
  • 1¾  pounds Granny Smith apples, peeled and coarsely grated
  • 1½  cups (3 sticks) unsalted butter, room temperature
  • 1½  cups sugar
  • 1/2  cup (packed) golden brown sugar
  • 1  teaspoon finely grated lemon peel
  • 3  large eggs
  • 1  teaspoon vanilla extract
  • 1  teaspoon fresh lemon juice


  • 1/2  cup (packed) golden 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


  1. For the cake: Position rack in center of oven and preheat to 325 degrees F. Brush 12- to 15-cup Bundt pan with butter/flour mixture. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drain grated apples in strainer. Using hands or clean kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
  2. Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.
  3. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool pan on rack 20 minutes.
  4. For the glaze: While cake cools, prepare glaze. Stir all glaze ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat.
  5. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour hot glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

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