It’s fall y’all! With all the warm and cozy recipes we love to make, apples, pumpkins, cinnamon, nutmeg, and clove are usually the in the forefront. This cake was giving autumnal energy, and made my kitchen smell absolutely heavenly. When I opened the oven to check the doneness, a waft of fragrance hit me and immediately took me back to my Grandmother’s kitchen as so many of her baked goods contained cinnamon. This can be made in a loaf pan, a bundt pan, or even a muffin tin, adjusting bake times accordingly. I had it warm and it was exceptional, and even enjoyed a small slice room temperature with coffee in the morning. I used 1 large Honeycrisp and 2 small Pink Lady apples. I think either is fine for this recipe. Granny Smith would also work well. Happy Baking!
For the Apple Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/4 cups vegetable oil
- 1/2 cup sour cream
- 1 and 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- 3 cups peeled and chopped (finely) apples, about 2–3 large apples
For the Brown Sugar Glaze
- 1 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup confectioners sugar
- Preheat oven to 325°F. Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.
- Set aside. In a medium bowl, whisk the oil, sour cream, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Fold in the apple chunks.
- Spoon the thick batter into the prepared bundt pan. Bake for 55–75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven and the size of pan used.
- Brown Sugar Glaze: As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 30 minutes. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.) If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.
- Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days.