Apple Spice Cake with Brown Sugar Glaze

Just Call Me Martha's Note:

This is a very simple and quick apple cake that I make time and time again. Great on it's own - even better with a little dollop of freshly whipped cream. Make sure you let the glaze thicken well and SLOWLY pour the glaze onto the cake, giving it time to soak in.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

Cake

• ¾ cup white sugar
• ¼ cup dark brown sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 ½ cups flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon grated nutmeg
• 1⁄8; teaspoon ground cloves
• ¼ teaspoon salt
• 1 lb tart apple , peeled,cored,cut into 1 inch chunks (3 large Granny Smiths work well)
• ½ cup chopped walnuts or ½ cup pecans
• 1 tablespoon vanilla extract

Glaze

• ¼ cup unsalted butter
• ¼ cup white sugar
• ¼ cup dark brown sugar
• ¼ cup heavy cream

Directions:

1. Heat oven to 350 degrees.
2. Butter a 9" spring form pan.
3. Place all cake ingredients into bowl of mixer.
4. Beat on lowest speed until apples are in 1/4" chunks and their juice has thinned the batter slightly.
5. This takes about 3 minutes.
6. Pour batter into prepared pan and smooth the top.
7. Bake in the middle of the oven until a toothpick inserted in the centre comes out clean- about 50 minutes.
8. Let the cake cool slightly.
9. Unmold and poke the top of the cake all over with a meat fork.
10. Pour glaze over the warm cake, letting the excess run down the sides.
11. Cake can be decorated with more chopped walnuts or pecans.
12. To Prepare Glaze: Put all ingredients into small saucepan and bring to a simmer, stirring, over low heat.
13. Simmer until the sugar dissolves, about 1 minute.
14. Let cool until slightly thickened- about 7- 10 minutes.

Reviews

[Nisa]

Wow!! this was an absolutely wonderful recipe..moist, easy to make and soooo flavorful..masha'Allah, I really do think I'll be making this a lot now!!

[Dorel]

This is soooo good!! So moist and flavourful! And so easy to make. I didn't have dark brown sugar so had to use golden and I didn't have any heavy cream so used 1/2 & 1/2. I think if I had waited till it thickened up more it wouldn't have run off the cake so much, but I just kept spooning in on top as it ran off. Thanks for the great recipe. Oh, I did have to bake for 60 minutes.