Spiced Apple Bundt Cake

Everything about this cake says autumn to me and as it bakes the warmth of the spices blend and evoke those autumnal feelings. 

Spiced Apple Bundt Cake 

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1 cup casters sugar

1 cup brown sugar

1 cup vegetable oil

3 eggs

2 teaspoons maple extract

3cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon Chai baking spice

1/2 teaspoon freshly grated nutmeg

5 apples, cored and grated with peel

2 carrots, peeled and grated

1/2 cup chopped walnuts, optional

Maple Glaze:

1/2 cup butter
1/2 cup dark brown sugar

1 tablespoon milk

1 teaspoon maple extract or maple syrup

Preheat oven to 325ºF. Grease and flour a Bundt pan. Set aside.

In a medium bowl whisk together the flour, baking soda, salt, cinnamon, chai spice and nutmeg.

In a large bowl beat the sugars, oil, eggs and maple extract with an electric hand mixer until light and fluffy. Add the flour mixture and stir with a spatula until just blended. Fold in the apples, carrots and walnuts. Spoon into the prepared Bundt pan. 

Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool for 20 minutes before inverting on a wire rack.  

    

Making the glaze... in a medium sauce over medium heat, melt the butter, brown sugar, milk, maple syrup together. Bring to a boil; stirring to dissolve the sugar. Remove from heat and drizzle over the cake. 

Tip: when spooning the glaze over the cake; place a piece of wax paper under the wire rack as the wax paper will catch any glaze drippings. 

Notes: If you can not find Chai Baking Spice then use All Spice. 

Hope everyone had a lovely weekend. I did get some relaxing moments to push this cold along although probably not enough. - JD