|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This apple spice cake is the perfect treat for when the weather turns cool. All of those great fall flavors like cinnamon, nutmeg, apple cider, and caramel are in each bite. Serve this cake warm with extra dulce de leche glaze and a mug of hot apple cider.
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 2 tablespoons apple cider
- 1 egg
- 1 cup applesauce
- 2 tablespoons butter
- 1/2 cup dulce de leche
- 1 to 3 tablespoons apple cider
- 1 teaspoon vanilla
- 1/3 cup confectioners sugar
- Pinch of salt
Preheat oven to 350 F. Grease and dust with flour the bottom and sides of a 10-inch springform pan and line the bottom of the pan with a circle of wax paper.
Whisk dry ingredients (flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt) together.
Cream butter with brown sugar and cider. Add egg and beat well.
Mix in dry ingredients and applesauce.
Pour batter into springform pan.
Bake until cake springs back lightly to touch and a toothpick comes out clean, about 30 minutes.
Remove from oven and let cool for 5 to 10 minutes.
Melt butter in a small saucepan. Add 1 tablespoon apple cider and the dulce de leche and stir with a whisk over low heat until the smooth. Remove from heat and stir in vanilla.
Whisk in confectioners sugar and pinch of salt. If necessary, add 1 to 2 tablespoons more apple cider to thin the glaze so that it can be spread it over the cake.
Remove springform ring from the cake, and drizzle cake with dulce de leche glaze while still warm.