Apple Spice Cake with Glaze (Print Version)
# Ingredients:
→ Apple Spice Cake
01 -
226 g unsalted butter, room temperature
02 -
100 g granulated sugar
03 -
100 g light brown sugar, packed
04 -
3 large eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
250 g all-purpose flour, spooned and leveled
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1 1/4 teaspoon ground cinnamon
10 -
1/4 teaspoon ground ginger
11 -
1/8 teaspoon ground nutmeg
12 -
1/3 cup apple cider (not apple juice)
13 -
1/3 cup fresh apple, peeled and grated, excess moisture removed
→ Cinnamon Glaze
14 -
120 g powdered sugar, sifted
15 -
4 to 5 tablespoons heavy cream or whole milk
16 -
1/8 teaspoon ground cinnamon, to taste
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Line a 9 x 5 loaf pan with parchment paper, allowing it to overhang on the sides for easy removal. Set aside.
02 -
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
03 -
Add the eggs one at a time, mixing fully after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix to combine.
04 -
In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg.
05 -
Add the dry ingredients to the wet ingredients in the mixing bowl, alternating with the apple cider. Begin and end with the dry ingredients.
06 -
Using a large spatula, gently fold the grated apple into the batter. Avoid overmixing.
07 -
Transfer the batter to the prepared loaf pan and bake on the center rack of the oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. If necessary, tent the top with aluminum foil toward the end to prevent over-browning.
08 -
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Using the parchment overhang, carefully remove the cake from the pan and allow it to cool completely on a wire rack.
09 -
In a medium bowl, sift in the powdered sugar. Add the heavy cream or whole milk and ground cinnamon. Whisk until smooth and lump-free. Adjust consistency by adding more powdered sugar if too thin, or more cream/milk if too thick.
10 -
Drizzle the cinnamon glaze evenly over the cooled cake. Let it set before serving.
# Notes:
01 -
Store the cake tightly covered at room temperature for up to 3 days.
02 -
The cake can be frozen for longer storage.