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Spiced Apple Cake with Caramel Icing

Total Time

Prep: 45 min. Bake: 1-1/4 hours + cooling

Makes

12 servings

Easy to prepare and popular with my friends and family, this apple cake is one of my all-time favorite autumn recipes. A slice of this soft treat is delicious with a hot cup of coffee or tea.—Monica Burns, Lusby, Maryland

Ingredients

  • 3 cups chopped peeled Gala or Braeburn apples (about 3 medium)
  • 1/2 cup bourbon
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts, toasted
  • ICING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1 tablespoon bourbon
  • Dash salt
  • 1/8 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon.
  2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack.
  4. In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.
Toasting Nuts
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

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