Apple Cakes Are Easy To Make With This Detailed apple cake recipe To Fall Back On

This apple cake, a mix of crunchy apples, soft cake and delicate glaze, is a treat for the tongue and senses. It is structurally simple but with complex flavors and a variety of textures that positively complement each other. Simply follow this detailed apple cake recipe and you too can make this simple and delicious cake.

Ingredients:

For the cake:

• 313 gm all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• ¼ teaspoon allspice
• 240 ml vegetable oil
• 200 gm granulated sugar
• 100 gm packed light or dark brown sugar
• 180 gm unsweetened applesauce
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 30 ml orange juice
• 360 gm peeled chopped apples (1/2-inch chunks, about 2–3 large apples)

For the brown sugar glaze:

• 56 gm unsalted butter
• 200 gm packed light or dark brown sugar
• 120 ml heavy cream
• small pinch of salt
• 60 gm confectioner’s sugar, sifted

Directions:

• Preheat the oven to 350°F or 177°C.
• Grease a baking pan and set aside.
• In a bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Mix well and set aside.
• In another bowl, add the granulated sugar, brown sugar, applesauce, eggs, vanilla extract and orange juice. Mix well.
• Now pour the wet ingredients into the dry ingredients, whisking the whole time. Add a little bit of the wet ingredients, make sure it's fully mixed in, then add more. In this way, mix it all in little by little. Going slow ensures it mixes evenly and doesn't have any lumps.
• Next, add the apples to the mixture and gently fold them in. 
• Now pour the batter into the pan and bake for about 50 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
• Once done, remove the cake from the oven and place on a wire rack to cool.
• While it cools, make the glaze. For this, combine the butter, brown sugar, heavy cream and salt in a pan and place it on medium heat. Stir continuously or the mixture might stick to the bottom and burn. Keep it on heat till it boils. Then turn off the heat and add the sugar, mixing well. Let the glaze cool for half an hour. Pour over the cake. 
• If you don't want to add glaze, you can simply top the cake with some cocoa powder or cinnamon powder dusted on top. Or it can also be left plain.
• Serve cake warm.
• Leftover cake can be stored at room temperature for two days or in the fridge for five days. 

Notes, tips and tricks:

• Leftover cake can also be frozen for three months. Thaw overnight in the fridge before bringing it out. Then let it sit at room temperature before serving.
• If you don't have vegetable oil, you can replace it with another neutral-flavored oil like canola oil or coconut oil. But make sure you use oil and not butter or the cake won't be as moist and will instead turn out dry.
• If you don't have orange juice, you can also use apple juice, apple cider, or even milk, like whole milk, skimmed milk, or non-dairy milk like almond milk, oat milk or soy milk. Do not substitute with lemon juice.
• Make sure the apples you’re using are fresh and ripe since they’re present in every bite and give the cake a crunch. You don't want soggy or browning apples. It's also best to use a mix of sweet and tart apples if you can manage that.
• You can easily make this a more elaborate cake. Tripe the recipe and pour the batter into three greased pans. You can also use parchment paper since that makes it easier to get the cake out in one go. Then, bake for as long as needed. You’ll know they are done when a toothpick inserted in the middle comes out clean. While they cool, make a frosting instead of a glaze. Top each layer with frosting and then add the next layer on top, creating an elaborate layered cake.