Glazed Fresh Apple Cake

Packed with fall flavor, this Fresh Apple Cake is topped with a simple powdered sugar glaze. It's made in a 9x13-inch pan, so there's no layering or assembly required!

Course Dessert

Cuisine American

Keyword apple cake, apple dessert

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 393

Author Gayle

Equipment

Baking Dish - 9x13
Measuring Cups
Measuring Spoons

Ingredients

¾ cup unsalted butter softened
1½ cups packed dark brown sugar
1⅓ teaspoons vanilla bean paste or vanilla extract
3 eggs
3 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons apple pie spice
¾ teaspoon baking soda
¾ teaspoon salt
1¼ cups whole buttermilk
2 cups peeled and shredded apple (about 2 large apples; Gala or honey crisp work well)
11 (¼-inch thick) crosswise slices of apple (to top cake with)

Glaze

¾ cup powdered sugar
2 tablespoons milk, any kind (I used 2%)
1 teaspoon vanilla bean paste or vanilla extract

Get Recipe Ingredients

Instructions

Preheat oven to 325°F. Lightly grease a 9x13-inch baking pan with cooking spray. Set aside.
In a large bowl, beat butter, brown sugar, and vanilla with a hand mixer or stand mixer with fitted paddle attachment at medium speed until fluffy, about 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk flour, baking powder, apple pie spice, baking soda, and salt. With the mixer of low speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition.
Gently stir in shredded apple. Pour batter into prepared pan and arrange apple slices over top of batter.
Bake for about 40-45 minutes, or until a toothpick inserted into center of cake comes out mostly clean. Let cool completely in pan.
To make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Garnish with apple pie spice, if desired.

Notes

Recipe adapted from 13x9 Cakes Magazine - 2019

Nutrition