Apple Spice Cake with Glaze (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup (226 g) unsalted butter, room temperature
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (100 g) light brown sugar, packed
04 -
3 large eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
2 cups (250 g) all-purpose flour, spooned and leveled
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1 1/4 teaspoons 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 (moisture absorbed using paper towels)
→ Cinnamon Glaze
14 -
1 cup (120 g) powdered sugar, sifted
15 -
4 to 5 tablespoons heavy cream or whole milk
16 -
1/8 teaspoon cinnamon (adjust to taste)
# Instructions:
01 -
Preheat the oven to 325°F. Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
02 -
In a stand mixer with a paddle attachment, cream together 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 until fully incorporated. Scrape down the bowl as needed. Add the vanilla and mix to combine.
04 -
In a medium bowl, whisk together the flour, baking powder, spices, and salt.
05 -
Gradually add the dry ingredients to the butter mixture, alternating with the apple cider. Begin and end with dry ingredients.
06 -
Use a large spatula to gently fold the grated apple into the batter. Avoid overmixing.
07 -
Transfer the batter to the prepared pan and bake on the center rack for 55 to 60 minutes. A toothpick inserted into the center should come out clean or with a few crumbs. If browning too quickly near the end, tent the top with aluminum foil.
08 -
Allow the cake to cool in the pan for 15 minutes. Use the parchment overhang to remove the cake and let it cool completely on a wire rack before glazing.
09 -
In a medium bowl, sift in the powdered sugar. Add the cream or milk and cinnamon. Whisk until smooth. Adjust consistency if needed by adding more powdered sugar or cream/milk.
10 -
Drizzle the glaze over the cooled cake 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.