Vanilla Bean Glazed Apple Spice Cake
Vanilla Bean Glazed Apple Spice Cake might be a good recipe to expand your dessert recipe box. For $1.48 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 611 calories, 6g of protein, and 23g of fat. This recipe serves 10. 7 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. If you have light brown sugar, ground allspice, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Smells Like Home. With a spoonacular score of 22%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Vanilla Bean Glazed Bundt Cake, Glazed Apple-spice Cake, and Chai Spice Cake with Vanilla Bean Buttercream (Vegan).
Servings: 10
Preparation duration: 35 minutes
Cooking duration: 60 minutes
Ingredients:
3 cups all purpose flour
1 ½ cups apple butter
2 medium apples (about 14oz total), peeled, cored, cut into 1/3-inch cubes
1 ½ tsp baking powder
¼ tsp baking soda
2 tbsp bourbon (optional)
3 large eggs
¾ cups granulated sugar
½ tsp ground allspice
1 ¾ tsp ground cinnamon
¼ tsp freshly grated nutmeg or ground nutmeg
¼ cup heavy cream
¾ cup (packed) light brown sugar
1 cup powdered sugar
½ tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 vanilla bean, split and seeds removed
2 tsp vanilla extract
Equipment:
loaf pan
oven
stand mixer
whisk
bowl
baking spatula
plastic wrap
wire rack
frying pan
measuring cup
offset spatula
Cooking instruction summary:
To make the cake: Position rack in center of oven and preheat to 325F. Butter and flour two 8x5-inch loaf pans. Whisk first 7 ingredients in medium bowl; set aside.Using electric (or stand mixer), beat the butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of bowl. Beat in vanilla and bourbon (if using). The mixture may look curdled at this point and that's ok. Add flour mixture to the bowl in 3 additions alternating with the apple butter, beginning and ending with the flour, and beating until blended after each addition. Stir in the apples. Pour the batter into the prepared pans and smooth the top with a silicone spatula.Bake until tester inserted into center comes out clean, about 50 to 60 minutes. Transfer pans to a wire rack and cool in pan 15 minutes. Invert cakes onto rack. Cool completely. Cakes can be made 1 day ahead. Wrap the cakes in plastic wrap and store at room temperature.To make the glaze: Sift the powdered sugar into a large bowl. Whisk the vanilla bean seeds and extract into the heavy cream in a 1-cup glass measuring cup or small bowl. Pour the the vanilla cream into the powdered sugar and whisk to combine. The glaze should easily stream off the end of the whisk. If it doesn't whisk in a little extra cream until you reach your desired consistency.Once the cakes have cooled completely, pour half of the glaze over the top of each cake and smooth with a silicone or offset spatula. Allow the glaze to set for at least 1 hour before cutting and serving.
Step by step:
1. To make the cake: Position rack in center of oven and preheat to 325F. Butter and flour two 8x5-inch loaf pans.
2. Whisk first 7 ingredients in medium bowl; set aside.Using electric (or stand mixer), beat the butter in large bowl until fluffy.
3. Add both sugars and beat until smooth.
4. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of bowl. Beat in vanilla and bourbon (if using). The mixture may look curdled at this point and that's ok.
5. Add flour mixture to the bowl in 3 additions alternating with the apple butter, beginning and ending with the flour, and beating until blended after each addition. Stir in the apples.
6. Pour the batter into the prepared pans and smooth the top with a silicone spatula.
7. Bake until tester inserted into center comes out clean, about 50 to 60 minutes.
8. Transfer pans to a wire rack and cool in pan 15 minutes. Invert cakes onto rack. Cool completely. Cakes can be made 1 day ahead. Wrap the cakes in plastic wrap and store at room temperature.To make the glaze: Sift the powdered sugar into a large bowl.
9. Whisk the vanilla bean seeds and extract into the heavy cream in a 1-cup glass measuring cup or small bowl.
10. Pour the the vanilla cream into the powdered sugar and whisk to combine. The glaze should easily stream off the end of the whisk. If it doesn't whisk in a little extra cream until you reach your desired consistency.Once the cakes have cooled completely, pour half of the glaze over the top of each cake and smooth with a silicone or offset spatula. Allow the glaze to set for at least 1 hour before cutting and serving.
Nutrition Information:
covered percent of daily need
