Description
Make this incredibly moist apple cake featuring fresh spiced apples and a rich, buttery brown sugar glaze that seeps into the cake as it bakes.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped into 1/2 inch pieces
- 1/2 cup packed light brown sugar (for topping)
- 1/4 cup (1/2 stick) unsalted butter (for glaze)
- 1/4 cup heavy cream
- 1/2 cup packed light brown sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
- Fold in the chopped apples gently.
- Pour the batter evenly into the prepared baking pan.
- Sprinkle the 1/2 cup of brown sugar evenly over the top of the batter.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze: In a small saucepan, combine the 1/4 cup butter, 1/2 cup brown sugar, and heavy cream. Heat over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 1 minute. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Immediately after removing the cake from the oven, slowly drizzle the hot brown sugar glaze evenly over the entire surface of the hot cake. The glaze will seep down, creating the dapple effect.
- Let the cake cool in the pan on a wire rack before slicing and serving.
Notes
- Use firm, slightly tart apples for the best texture and flavor contrast.
- For an extra moist cake, you can substitute 1/2 cup of the buttermilk with sour cream.
- If you prefer a thicker glaze, simmer it for an extra minute or two until it thickens slightly before drizzling.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg