apple spice bundt cake

Apple spice cakes seem to be hit-or-miss; most are too dry, some are overly spiced, some are under-spiced, some have big, unappetizing chunks of apple inside. Bon Appétit’s Apple Spice Cake with Brown Sugar Glaze is a hit. It is moist, even without the glaze, and has a perfect balance of spices. The finished product resembles Greek honeyed walnut spice cake. My family and I like it best when it’s still warm, but it keeps well for a day or two.

Apple Spice Cake with Brown Sugar Glaze
Adapted from Bon Appétit, February 2007

For cake:
Nonstick vegetable oil spray
3 c. all-purpose flour
1 tsp. baking soda
1 tbs. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 3/4 lbs. Granny Smith apples, peeled, cored, coarsely grated, and squeezed dry in a kitchen towel
2 sticks butter, room temperature
1/2 c. canola or vegetable oil
1 1/2 c. sugar
1/2 c. packed golden brown sugar
1 tsp. grated lemon peel
3 large eggs
1 tsp. vanilla
1 tsp. fresh lemon juice

For glaze:
1/2 c. packed golden brown sugar
1/2 stick unsalted butter
1/4 c. low-fat buttermilk
1/2 tsp. vanilla
1/2 tsp. fresh lemon juice
1/4 tsp. salt

For cake:
Preheat oven to 325 degrees. Spray 12-cup Bundt pan with nonstick spray.

Sift flour and next six ingredients into medium bowl. Using an electric mixer, beat butter, both sugars, and lemon peel in 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. Transfer batter to prepared pan.

Bake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:
Stir all 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.

Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.