I made this cake because I wanted to bake something using some of the gorgeous fall apples that are coming into season.
This post also coincides with National Apple Dumpling Day, which is September 17.
I’m also participating in Apple Week with a dozen other bloggers this week.
We’re all posting at least one new apple recipe this week on our blogs and this is my contribution for the week.
The cake also does double duty for my Banana Bread Fest series, my fourth banana bread recipe. Technically though, it’s not really banana bread.
It’s definitely more cake-like than bread-like, lighter and with a more delicate crumb and an airier texture than banana bread. However, the banana, in addition to the yogurt incorporated into the cake batter, really helps to keep it moist, soft, and tender.
The cake’s favor leans much more toward apple than banana, and the spices I used including cinnamon, ginger, pumpkin pie spice, nutmeg, and cloves accentuate and complement the flavor of the apples.
If you don’t keep all of those spices on hand, don’t worry about it and use what you do have.
I mixed up the batter by hand with a whisk, in one big bowl, by melting some butter, adding a little oil, sugar, eggs, yogurt, spices and whisking. After folding in some diced apples, mashed banana, and flour, the batter was ready in no time.
The selling point of this cake is not how easy it is to make or how the bits of apples in each bite are like little fruit surprises with a great chewy texture.
The selling point is the glaze.
I have made hundreds and hundreds of batches of glaze and frosting in my life and this vanilla caramel glaze is my number one favorite frosting or glaze, ever. It even surpasses chocolate-peanut butter buttercream and it’s hard to compete with chocolate + peanut butter + butter, but this glaze is my kryptonite.
If you like caramels, you’ll love it. It’s buttery, caramely, rich, smooth, decadent, sweet, and full of robust vanilla flavor. At room temperature, it stays soft and although it will set up and crystallize a tiny bit over time, it stays satiny and smooth.
Imagine biting into the creamiest, richest, most intense caramel that’s ever passed your lips, then infusing it with cream, sugar and vanilla, and then glazing a cake with it.
That’s what we have here and it makes store-bought jarred caramel sauce look like a pathetic excuse of a brown runny syrup that you’ll never be able to look at in quite the same way.
This recipe makes a generous-sized Bundt cake and since we didn’t need an entire cake just laying around, I sent half the cake with Scott, who was going back to his office after dinner to get some work done. He put out the cake at 9pm and apparently others in the building who were also working late had a case of the midnight munchies because he said that when went back into the breakroom a little after midnight, the entire cake was gone.
I guess they liked it.
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Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze
Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – Apple cake meets banana bread with a to-die-for glaze! Best.ever.
- 1/4 cup unsalted butter, melted
- 1/4 cup canola or vegetable oil
- 5 1/2 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted)
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup mashed ripe bananas (about 1 1/2 large bananas)
- 1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt, optional and to taste
Vanilla Caramel Glaze
- Makes about 1 cup glaze, enough to generously glaze the cake
- 1/4 cup unsalted butter, melted (half of 1 stick)
- 1/3 cup light brown sugar, packed
- 2 tablespoons cream or milk
- 1 tablespoon vanilla extract
- 1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)
- Preheat oven to 350F and spray a 12-cup Bundt cake pan or tube cake pan very well with cooking spray (I usePam For Baking with Flour and it worked so well for me that this cake literally fell out of the pan while I was beginning to inverting it before I was properly set up to catch the cake on a cutting board) or grease and flour the pan; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add canola oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves (all spices should be added to taste and if you don’t have all of them on hand, not a big deal to omit some) and whisk until batter is smooth and silky, about 1 minute of vigorous whisking. Add the bananas, apples, and stir to combine. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix and over-develop the gluten, which would result in a tougher cake. Pour batter into prepared pan and bake for about 39 to 43 minutes, or until a cake tester comes out clean (or insert a sharp long-blade chef’s knife and it should come out clean). Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.
- While cake is cooling, make the caramel sauce. Optionally, while cake is cooling poke approximately 25 holes in the top surface of the cake with a chopstick or popsicle stick. The holes will allow the glaze to seep into the cake’s interior, creating a delicious caramel-apple flavor; the drawback is that it’s not quite as pretty when sliced, but since you’re not likely going to take pictures of the cake’s interior surfaces, I’d poke the holes.
Vanilla Caramel Glaze
Note: This is a fast moving recipe; have everything in place before you begin.
- In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
- After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze is whisks up smooth, silky, and free from lumps). Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately. Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.
Amount Per Serving: Calories: 445Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 239mgCarbohydrates: 73gFiber: 1gSugar: 57gProtein: 4g
Caramel Apple Bars (GF with vegan adaptation) – Caramely and gooey and the chunky apples pieces and oats give a great chewiness
Spiced Apple Pie Smoothie (vegan, GF)
Banana Bread with Vanilla Browned Butter Glaze – Week 1 of Banana Bread Fest
Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Week 2 of Banana Bread Fest
Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – Week 3 of Banana Bread Fest
Do you have any favorite apple recipes?
Feel free to link up your favorite apple recipes
Check out these ladies’ blogs this week for their apple recipes
Thanks for the Cooking With Trader Joe’s Cookbook Giveaway entries and have a great week!
One of my favorite recipes. While I love your recipes, the number of pop-up ads is so frustrating I hesitate to check out others. Thank you for sharing all of the work you do, however, to bring this recipes to others.
What a great recipe! Thank you so much! I altered it slightly, adding an extra apple and banana (because both needed to be used up) and I also dusted lightly with icing sugar rather than making the caramel glaze. It’s credit to the original recipe that these small changes still yielded a cake that was absolutely delicious. Will definitely be making again.
Thanks for the five star review and glad you were able to use up your extra fruit and that all went well for you! I am sure the icing sugar was lovely. Glad to hear you’ll be making it again!
Can you freeze it?I actually like it without the apples and glaze.I did add chopped pecans.
Yes you can freeze it. Obviously pastries are generally best fresh but you can freeze it.
Outstanding. I realized that we were out of apples as I was preparing it, so I added another cup of bananas. My husband is currently eating his second slice in 5 minutes. The glaze is to die for. Thank you, Averie, for all your work and attention to detail.
Thanks for the 5 star review and glad that another cup of bananas worked great! Glad the glaze is to die for and that your husband loves the cake, too!
Looks so good! I am going to make the cake tonight and then glaze it tomorrow
Excellent and hope you enjoy it!
Just made this tonight for a family gathering and it was a hit!! Very easy and the glaze was fantastic. For the glaze, I used a 1/2 tbsp. rye whiskey and a 1/2 tbsp. vanilla, and it really reminded me of the glaze for a maple bar…can’t go wrong with that! I will definitely be doing this again in the future (maybe I’ll try a whole tbsp. rye whiskey instead of vanilla next time). This is my favorite site for easy, amazing recipes. Thank you for yet another win!
Thanks for the five star review and I’m glad this turned out amazing! The rye whiskey sounds like a great touch and sounds sooo good! If you liked this cake, this one is also similar (yet different) and super good – since it sounds like you plan to make another cake soon-ish https://www.averiecooks.com/carrot-apple-cream-cheese-tunnel-cake-with-cream-cheese-frosting/
Hi Averie – I just discovered your website. I’m going to make your Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze for Mother’s Day and was wondering what you think adding chopped pecans to the recipe? Not that the recipe really needs the pecans; I just happen to love pecans or walnuts in banana bread and thought either might be good in your cake.
I’m sure it would be great. Enjoy!
mmm sounds delicious. Thanks for sharing. Simon
Oh my goodness girl I have made this cake and 4 others and they are all so delicious and moist. I believe you are the best baker on the planet thank you so much for sharing your talents!
Thanks for trying the recipe and I’m glad this cake and four other have all come out wonderfully for you! Thank you for the super sweet comment saying you believe I’m the best baker on the planet :) That’s wonderful to hear!
This recipe, like all others that you create, is fantastic. I told my fiancee that I never thought I could make something that tasted as incredible as the glaze that tops this cake. It is, undoubtedly, the best glaze that I have ever had. I can imagine using it to top brownies or gingerbread cookies. So delicious! Thank you for your clear directions, beautiful photography, and delicious treats that delight my family and friends!
So happy you love this cake and glaze and feel proud that you made it! I agree that this is an incredible glaze, perhaps one of my absolute favorites EVER and that’s writing 2 cookbooks and 5+ years of daily, fulltime dessert blogging and this glaze is still probably my #1. For a slightly quicker/simpler glaze, this is along those lines and also amazing https://www.averiecooks.com/2014/09/vanilla-cake-with-vanilla-bean-browned-butter-glaze.html
Made this tonight for my Daughter-in-law’s bday. Won’t be eating it til tomorrow night but it smells so delish it will be hard to resist.
Love your website. I’ve made a few things already but this is my first comment.
Thanks for making this cake and making a few other things and for commenting! I hope you love this cake and letting it rest a day is probably a great idea as the flavors marry and develop more and you’ll be digging in at its peak!
I just made the cake and it is delicious! Moist and flavorful. Thank you for the recipe.
Thanks for making this cake (especially this time of year when people aren’t as drawn to apple recipes)! I am so glad you liked it!
I’m making this cake today, and I’m really, really excited. It’s going to wow my husband’s classmates tomorrow!
Oh gosh. I just had a slice. I’m not sure it’s going to make it to his class tomorrow. So delicious and moist!
Oh I’m so glad to hear that! Hopefully you save some for yourself and don’t donate quite all of it :)
I would like to print the Spiced Apple & Banana Bundt cake but I am unable to why? the print this doesn’t seem to work, what am I doing wrong? Any help would be greatly appreciated.
When I switched formats of my website about 6 months ago, some of the older posts lost the print-this functunality and with over 800 recipes, I just don’t have the time to go in and re-format.
Simply highlight the portion of the screen you want to print with your mouse, copy it (hold down control + C), then paste it (hold down control + V) into an email to yourself and print.
This looks so delicious, Averie! I love the bananas and the apples together-what a great combo. :)
It’s like an intro to fall, rather than being full-on pumpkin + apples. Bananas + apples instead :)
I made the Apple and Banana Cake with Vanilla Caramel Glaze. This is delious! I left the carmel sauce somewhat thin, so it could soak into the holes of the cake. I added about 1 cup of walnuts to the batter, and after the glaze, I sprinkled finely chopped walnuts over the cake.
This is soooo good. Definately a keeper. Thanks
I am so glad you tried the cake! I bet the glaze allowed to really soak into the holes made it soooo good. I could go for a slice. Thanks for coming back to LMK you tried it!
What a great recipe! It looks delicious and beautiful too! Thanks so much for entering it in the Iron Chef Mom Link up/Contest last week! We can’t wait to see what chocolate recipes you have this week to share! Hope to see you again this week! :)
Mackenzie from the Iron Chef Mom Team :)
While the cake looks amazing… that glaze — yum!! Thanks for linking up at Iron Chef Mom!
These look amazing! We would love to invite this apple recipe and other other of your favorite apple recipes in this week’s Iron Chef Mom link up contest!
The Iron Chef Mom Team :)
As a chef and food stylist, it’s always a treat to have someone else cook or bake for me. I requested this cake for my birthday this past weekend, and it was perfect. My boyfriend was able to prepare this with ease. So perfectly moist! Thank you for a great recipe!
Wait – you’re a chef AND a food stylist and you made my recipe and liked it (or your boyfriend made it for you! LUCKY GIRL!) – okay I am truly honored. Thank you so much for the compliments and I’m so glad you liked it and that it was your bday cake! Even more humbling. Thank you so much and happy bday!!
I live in NC…. Awesome apples!! I have decided to make this cake (two of them) for my son’s second birthday party next weekend. We have lots of family coming in to stay and there are many things to be done. Can I make these ahead at all, or would you just make sure there is time to do that on that day? I am planning on adding red and yellow sprinkles and a Curious George to the top so the kids “accept it” as the birthday cake. :) advice?
I would make one cake the day before, just give it a trial run, and make sure all goes well. Making two cakes as THE BDAY cakes, on the day of, sounds way too risky on so many levels – from having something go wrong with the recipe to just the stress of it all…I would do one cake 24-48 hrs ahead of time and the second one day or, or day/night before. Sure, fresh is best, but like you said, you have plenty going on already. It’s not a hard cake at all, but for the first time making it, I’d just be wary of putting that kind of pressure on myself the day of an event! Have fun & LMK how it goes!
Loving the mixture of flavors here! I seriously need a slice.
You and I must be on similar blog reader schedules because I am always right about to comment on your blog when I see a new comment from you. I feel guilty then and want you to know it’s not just a comment back! >< (Seriously, blogger guilt, is that even a thing?)
Girl I do that ALL THE TIME to people and then I think “I feel guilty then and want you to know it’s not just a comment back! ” –yes, happens to me a lot, actually!
I don’t have many apple recipes, and usually only use them to make apple sauce. I do want to make an apple pie at some point now that I have become less intimidated about making pie.
i’m so glad you’re participating in apple week because i LOVE apples and your recipes are always the very best. this looks fabulous!
What condition was your bananas in when used them in this recipe? underripe, overripe, ripe etc.
ripe – updating the post now to reflect that
This cake looks amazing! I’m intrigued by the apple banana combo and I’m pretty sure that you couldn’t go wrong putting that frosting on anything – double YUM!
Love that you’re using apples, but also that you added in mashed banana for texture and moisture.
OF COURSE, love the glaze too!!!!
The glaze, the glaze. It’s epic. I think you’d love it…and would probably go well with your carrot cake (which I am still thinking about!)
I wish I found a cake like this hanging around my office! Apples are so “in” right now, and this cake looks utterly moist… oh man, now I want cake!!!
I think he’s popular at his office :)
This would be the perfect cake to sneak some fruit into my picky eater’s diet. She’d be so busy fussing over the Caramel glaze, she probably wouldn’t notice the apples until it was all gone! Pinned.
Thanks for the Pin and I have a couple more cakes/breads coming up (one each week for the next few) that involve either fruit or fruit + veg in cakes/breads. GREAT for the lil ones (or big ones) who may otherwise turn up their noses!
just send me that glaze!
This is a gorgeous cake my dear–excellent photos.
I will gladly trade you my fall for your fall.
It’s too cold here and the sun is not as strong.
thanks for the photo compliments and your weather looks stunning there! It was 102F all weekend at the coast! Record breaking temps, so crazy – but I wasn’t complaining! Back down to about 80F today and you’d be in heaven :)
Stunning, to the MAX!
Now I have Raffi stuck in my head… please make it stop lol
What a gorgeous cake!
I have started to appreciate cinnamon much more in the last few months. Cold rice pudding with cinnamon is a favorite. Wonderful recipe!
just got a big jar of apple pie filling – any ideas for easy recipes (that aren’t pie?)
A million! But you could use it in these – use it rather than the jelly
http://www.loveveggiesandyoga.com/2011/12/caramel-peanut-butter-jelly-bars.html (GF with Vegan adaptation)
Or these rather than the jelly
This looks AMAZING! Could I please just have a bowl (a large one) of that frosting with a slice of cake on the side? I love frosting and caramel and vanilla over apples and spices – perfect.
I love baking with apples, from simple apple crisps to apple pies and of course, our yearly batch of apple butter. It just comes with the autumn season!
Your apple butter sounds amazing – and I am hugely into caramel + vanilla + apples…and maybe top it with some apple butter :)
Your bundt cake looks amazing!! I love that you used greek yogurt! It adds so much more moister to a recipe!! I need to check out all of your breads, they all look mighty delish!!
wowee…I can understand why it disappeared so quickly! Thank you for sharing this recipe…it looks superdelicious and I can’t wait to try the Vanilla Caramel Glaze! Cheers!
Ahhhhh…..I want to make this cake right now!!!! Beautiful cake you have made here :-)
This bundt cake looks amaaazing! What perfect flavors for fall! We’ll have to make this stat!
I love this recipe! The Vanilla Caramel Glaze “tops the cake” :) I’m sure your husband’s co-workers loved him for bringing it to work!
Great photos of this cake Averie!! Love the sound of all these fall flavors :)
thanks my friend! and for your post the other day with the linkback – and for ALL That work & time it must have taken you!
From your photos, to your writing, to your recipe… I Think I just read through this post about 5 times! I love love love caramel and apples together, Averie! Simply my favorite. My mom makes a KILLER apple bundt cake and while she doens’t have a glaze for it… I think I may suggest this the next tiem she makes it. And as if your description of ingredients used: yogurt, banana, oil, and bnutter weren’t enough.. I can literally *see* how moist this cake is. Apple or banana cakes or breads MUST be moist in my book. Like, super moist. Dense and heavy. And perfect. Bonus points that it is EASY!!!
I can tell you spent time writing this post, which is why I love reading each word more than once! Your description makes me feel like I’m right there with you having a bite! No wonder Scott’s coworkers went ape-crazy over it!!!!
You are such a doll. I heart you :) I want to try your mom’s cake! She can make the cake, I’ll make the glaze and even do the dishes. You girls need to come to Cali! xoxo
Just finished baking this cake as two loaves. Getting ready to prepare glaze. Smells amazing! My son can’t wait to try it!
No.Way. This is the FASTEST I think anyone has ever made a recipe! OMG WOW!!! Please LMK how it goes with the glaze and the loaves and what you think of it all! Can’t wait to hear how two loaves vs. 1 big bundt works!
Cake was a hit! Glaze turned out great. I usually end up with lumpy glazes, but not this one! I didn’t have a12 cup bundt pan and the two loaves turned out just fine.
So glad the two loaf pans worked out, that the cake was a winner, and that glaze wasn’t lumpy and worked! And of all glazes, that one can be prone to lumps after stirring in the powdered sugar so if you can nail that one, you can do any! Thanks for making this and LMK! Makes my day!
WOW … gorgeous and I’m sure delicious!! I need apples and bananas STAT!
I love bundt cakes, this is just gorgeous! And that glaze looks to-die-for!
As always, thanks for the Pin. You are SO good with that..and it’s always appreciated :)
Yay for an awesome easy cake that looks super incredible!!! I am in love with that glaze. Although I’m not sure it would make it onto the cake because I would be spooning it into my mouth like crazy!!! Thank you so much for being part of Applicious Week with us:-)
Thanks for hosting the week and coming up with the idea and the glaze makes a little extra, maybe a smidge more than you ‘need’ for the cake…for taste-testing purposes :)
Mmmmm… looks delicious, and so perfect for the Fall! I am definitely going to have to try this soon!
Beautiful! And I am taking note of your glaze…wow!
This looks fantastic!
Oh my, your bundt cake looks wonderful! It really reminds me of fall :)
It’s probably more fall-like in the Bay Area…down here in San Diego it was 102 yesterday! CRAZY!
That is one gorgeous bundt cake–especially with the glaze (kind of reminds me of layered ribbons of deliciousness)! All of your great frosting recipes have made me wonder if there is a national Frosting Day. If not, I think there should be–are you in?!?!
layered ribbons of deliciousness = If I was trying to create a mood with a glaze (if that’s possible) THAT is the mood & vibe I was going for! It is like ribbons of deliciousness and I do love the idea of a Natl Frosting Day. I would be SO in!
Oh Averie, this cake looks fantastic. What a delicious way to enjoy Fall and its wonderful apple bounty!
This looks fabulous, great use of apples and a gorgeous fall-themed recipe! Apples seem to be my theme lately too since our tree is exploding with them and that’s not a bad thing! :-) I like pretty much anything that’s apple cinnamon flavor.
Oh. My. Goodness. It’s like you made this cake just for me! :) These are really some of my favorite flavors and I cannot wait to make this! That glaze looks unbelievable.
Thanks, Shannon. Lmk if you end up trying it!
What a beautiful dessert! I love baking with cloves; they bring amazing flavor that I find complements many fruits. I know that I would love that glaze. My Dad takes all of my leftovers to work and they are gone in no time, even ones that I don’t think are the best they can’t stop talking about.
I was just pre-writing another post last night and wrote that I love baking with cloves too and and I need to use them more often, not just in the fall!
YUM! I am sold on just about anything “spiced,” especially in bundt form. I can’t help but giggle everytime I see a bundt cake because I think, “There’s a hole in this cake.” Haha.
I grew up with Bundts! My mom always made them much more than sheet cakes so they’re childhood to me.
Hi Averie. Your cakes and breads are looking amazing lately. I think you’ve got something here. I love bundt cakes, they are just so fun to make and top that with a carmel glaze, yum! Zoe has the day off tomorrow so maybe we will bake up one of these to celebrate fall. You did a great job with topping the glaze. That is one of the hardest parts for me. Great recipe yet again girl!
Thanks, Jackie! I decided after reading my own archives and making more from-scratch cakes that I am taking a cake-mix-cake break. And I’m loving it. The glazes…I have decided that you can go artful and slightly messy OR it has to be perfectly applied to look good. And there is no way I can do ‘perfectly applied’ so it’s gotta be the former :)
My mouth is watering! This cake looks phenomenal. I definitely want to participate in the great apple bake-off and make this, namely for that ridiculous glaze. I kinda want to just eat that with a spoon:)
And I DO eat it with a spoon…it’s that good. I like a little cake with my frosting :)
This is gorgeous, I think I could just drink that glaze!!
Oh, and I do. Quick, hide the spoons! lol
Wow…that looks incredible! I have been looking for apple recipes all week to make for the start of the sweet new year. I will have to save this one for my next fall party!
Well there are tons of apple recipes that I’ve seen sneak peaks of on all those ladies’ blogs, too, that I linked coming up so you’re in business!
Mmmmmm. That would be just about perfect with my morning cup of coffee. Love the idea of co-mingling bananas and apples, and that glaze really does look over-the-top delicious.
As a Washingtonian, I am extra super excited for apple season. Every year we drive over the mountains and bring back boxes and boxes of fresh-picked apples and then I set about destroying my kitchen making more applesauce and apple butter than our family of three can possibly eat over the winter.
These last couple of days, though, I’ve been craving hot spiced apple cider. Might have to brew some of that up in the Crock Pot today. Cheers to fall!
crock pot apple cider, applesauce, and apple butter all sound SO good to me!
Averie, this looks scrumptious! Love the glaze…. I want to eat a bowl of it!
This looks fabulous Averie!! That glaze is very similar to mine, YUMMERs.
Oh I can’t wait to see the post!
This sounds like a very yummy cake and glaze. Looking to make apple cupcakes next week. The planned caramel topping might just have to be substituted with your glaze recipe :)
Oh LMK if you try it. You will not be disappointed!
So as planned I made the glaze for my apple cupcakes here http://specialtycakecreations.com/apple
I only had dark brown sugar available, so the glaze is a little darker too but it worked really great with these cupcakes. Thanks for the recipe :)
So glad that you enjoyed it and your cupcakes turned out beautifully and as I said about the brown sugar, when caramelizing anything, you’re really just turning it darker so in this case, starting with dark brown sugar was just fine anyway. I call for light in the glaze because I called for light in the cake and figured why have two diff types for some folks who may not ordinarily keep both types on hand but for the glaze, dark sounds lovely.
Another one in love with that glaze, I bet it works so well with all the fall flavours of the cake.
It totally does. Works a little too well :)
The glaze does sound pretty amazing! My mom makes the best apple cake, but never with glaze. I might have to drop the suggestion. ;) I have an apple recipe this week, too! ‘Tis the season. I must stop eating all the apples, though. How can I cook with them?!
Your mom sounds like an amazing cook! I would love to try her apple cake!! And your apple recipes!
I’m definitely loving the easiness of this and that decadent glaze! I may have to make this for Jason’s family – it’ll get my some major brownie points with his mom!
EASINESS…yes. When I see cakes that call for 6 eggs, separated. Cake flour, creaming things in mixers, I immediately tune out…Lol