In this Apple Cake, the combination of tart apples with sugar, cinnamon, allspice, cloves and nutmeg is heavenly. Dark, moist, spicy – and beautiful. It’s easy to prepare, too – no electric mixer required!
Author:(From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Yield:8 to 10 servings 1x
Category:Desserts, make ahead, easy entertaining
3 1/2 cups peeled and chopped tart apples
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup + 1 tablespoon melted butter, divided
2 large eggs, beaten
1 teaspoon vanilla
1 cup powdered (confectioners) sugar
1 tablespoon light corn syrup
1 tablespoon whole milk
Preheat the oven to 375 degrees. Grease a 9-by 13-inch baking dish or a large Bundt pan.
In a large mixing bowl, combine the chopped apples and 2 cups sugar. Set aside.
Sift together the flour, baking soda, cinnamon, allspice, cloves and nutmeg. In a small mixing bowl, toss together the walnuts and 1 tablespoon of the flour mixture. Set both aside.
To the apple mixture, add 1 cup of the melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl). Spread evenly in the prepared dish and bake for 45 minutes to 1 hour, or until a tester inserted in the middle comes out clean. Cool in pan to lukewarm. (At this point, if using a Bundt pan, remove cake from the pan and transfer to a wire rack placed over a cookie sheet.)
While the cake is baking, make the glaze. Stir together the remaining 1 tablespoon of melted butter, powdered sugar, light corn syrup and milk. Spread over the top of the lukewarm cake. Let cool until the glaze is set before serving.
Make ahead: Cake will keep for several days, covered and refrigerated.