It’s a soft, aromatic spice cake made with grated apples and pantry spices, commonly baked in a bundt or rectangular pan. The apples keep the cake moist, while spices create a cozy, fall-inspired flavor that’s perfect for breakfast, dessert, or afternoon tea.
2 cups granulated sugar
1½ cups vegetable oil
3 extra-large eggs, room temperature
1 tablespoon pure vanilla extract
2½ cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon kosher salt
3 cups peeled and grated apples (Granny Smith or Honeycrisp)
1 cup chopped walnuts or pecans (optional)
1 cup powdered sugar
2–3 tablespoons apple cider or milk
½ teaspoon vanilla extract
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or a 10-inch bundt pan thoroughly.
In a large bowl or stand mixer, beat together sugar, oil, eggs, and vanilla until well combined and light in texture.
In another bowl, sift together flour, cinnamon, nutmeg, cloves, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients just until combined.
Gently fold in the grated apples and nuts (if using) with a spatula.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 45–50 minutes if using a 9×13 pan
Bake for 55–60 minutes if using a bundt pan
Check doneness with a toothpick inserted in the center—it should come out clean.
Allow the cake to cool in the pan for 15–20 minutes, then transfer to a wire rack to cool fully.
For the glaze, whisk powdered sugar, vanilla, and milk or cider until smooth and drizzle over the cooled cake.
Find it online: https://inagartencooks.com/ina-garten-apple-spice-cake/