EASY SPICED APPLE CAKE

Easy Spiced Apple Cake image

This has quickly become a family favorite at our house! My sister was given this recipe and she tweaked it to her liking before giving it to me and, of course, I had to tweak it for our liking. We like a bit more spice, added cloves, a little bit more apples and pecans. Walnuts also are tasty in this cake. I'm sure if you try...

Provided by Julie Jarrell Bailey

Categories Cakes

Time 1h20m

Number Of Ingredients 18

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Ingredients

CAKE INGREDIENTS
1-1/2 c canola oil (vegetable oil is fine but don't use olive oil)
3 large eggs (room temp)
2 c granulated white sugar
2 tsp vanilla extract
3 c all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground clove
1 tsp salt
4 small apples (only use 3 if medium to large size), peeled, cored, chopped (i use granny smith)
2 Tbsp lemon juice (for apples)
1 c chopped pecans or walnuts
GLAZE INGREDIENTS
1 stick butter
2 tsp heavy cream
1/2 c brown sugar (either dark or light is fine)
1 tsp vanilla extract

Steps:

1. Preheat oven to 350-degrees. Grease a 9-inch tube or bundt pan or two loaf pans heavily with butter-flavored spray oil.
2. Place chopped apples in large bowl and toss with the lemon juice. Set aside while combining other ingredients.
3. In a large bowl, beat the oil, eggs, sugar and vanilla until smooth and creamy.
4. In separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, cloves, salt. Stir into the batter just until blended. careful to not over-mix.
5. Drain the apples to remove excess lemon juice then fold the apples by hand into the batter. Pour into the prepared pan.
6. Bake for 55 to 75 minutes, or until inserted toothpick comes out clean. (start checking at 55-minutes, then every 5 to 7 minutes after first test for doneness).
7. When done, remove from oven and allow to cool in the pan for about 20-minutes, then invert onto wire rack. (NOTE: If using a bundt pan, follow the manufacturer's instructions. My bundt pan maker instructs cooling for just 5-minutes, then carefully invert onto rack and allow cake to drop from the bundt. Bundt pans can be tricky.)
8. While cake is still warm, drizzle on the glaze.
9. GLAZE: In a small saucepan, heat the butter, cream and brown sugar over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. ADD vanilla and stir until combined. IMPORTANT: Let glaze stand for 5 to 10 minutes to slightly thicken before pouring over cake. (NOTE: while it's hot and thin, I use a brush to brush on a sealing layer of the glaze before drizzling on the thickened glaze).