Tuesday, November 23, 2010

Apple Spice Cake

There is not much going on in my life right now besides taking care of a little 3 pound furball. But, I did manage to make a Apple Spice Cake. I love baking with all these fall flavors!


It was great! Not too sweet so you could eat it for breakfast too. Next time I make it I'm going to make it as a sheet cake or layer cake and top it with cream cheese frosting. yum.yum.yum. Do it.

Apple Spice Cake

2 tablespoons butter, salted or unsalted
4 tart, firm medium-size baking apples, peeled, cored and cut into 3/4-inch cubes
2 tablespoons sugar

12 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup buttermilk or plain yogurt (I used buttermilk)

1. Melt the 2 tablespoons of butter in a large skillet and sauté the apples over medium-high heat until the turn golden brown, stirring them as little as possible as they cook.

2. Once cooked through, add the 2 tablespoons of sugar and cook until the apples cubes are nicely glazed and no liquid remains. Transfer apples to a plate and cool to room temperature.

3. Preheat the oven to 350F and butter and flour a 12-cup bundt pan, tapping out any excess flour.

4. Beat the 12 tablespoons of butter with the sugar until light and fluffy. Add the eggs one at a time, then the vanilla, scrape the batter down on the sides, as necessary.

5. In a medium bowl, sift together the remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

6. Stir half of the dry ingredients into the creamed butter mixture, then mix in the buttermilk or yogurt. Then stir in the remaining dry ingredients until just almost mixed in completely, but do not overmix.

8. Fold in the cooked apples. Scrape the batter into the prepare bundt pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Once cool, drizzle with sugar glaze (1 1/2 powdered sugar with a few teaspoons of water mixed well).

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