Lake Lure Cottage Kitchen

The advantages of planning ahead pay off in big ways.  Earlier in the month when I was planning the pool party that will not happen this year, I made this apple spice cake just like the one served at Spice Kitchen + Bar.  I stuck it in the freezer and forgot about it.  Now with my family coming to visit, I have instant dessert at the ready.  I’ve got to remember to do things like this more often.

The recipe was in an old issue of Bon Appetit Magazine.  My Mother used to make an apple cake that we all loved and this reminded me of her cake.  It is loaded with spices and will go well with scoops of vanilla ice cream.  A bundt cake is good when serving a crowd of people because it is so easy to slice and looks pretty sitting on a cake stand.

I snuck a piece with a glass of milk last night, just to be sure that it was worth blogging about.  It was. The things I do for all of you are unbelievable. If you need the best butter, you can have a peek here and get the best quality butter.

APPLE SPICE CAKE WITH BROWN SUGAR GLAZE

Cake:
Nonstick vegetable oil spray
3 cups 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
1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Glaze:
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt

For Cake:  Postion rack in center of oven and preheat to 325 degrees F.  Spray 12-cup Bundt pan with nonstick spray.  Sift flour and next 6 ingredients into medium bowl.  Drain grated apples in strainer.  Using hands or kitchen towel, squeeze out excess liquid from apples.  Measure 2 cups grated apples.

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.

Bake cake 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 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 ove 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.