Two of my boys’ best friends, who happen to be brother and sister, live just a few minutes away, and we spend a lot of time at their house.
When the kids met each other a few years ago, their mom quickly became one of my best friends, too.
Their house is so familiar now that my boys just run in, shedding their shoes as they do, hardly greeting any parents they may see en route.
In their wonderful yard, the kids play, the dogs tackle each other, and my friend and I get some time to chat.
Their yard is also the place where four, gorgeous Fuji apple trees stand. At the moment, abundant with beautiful, ripe apples.
This cake is full of fall flavors — the chai spices are warming and comforting, and the fresh apples and moist cake are beyond delicious! It’s perfect for brunch, dessert after any meal, and might be best shared amongst friends in a lovely yard.
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- ¾ teaspoon sea salt
- 1-1/4 teaspoon of each: ground cardamom, cinnamon, cloves, ginger, and black pepper
- 1 cup, plus 2 teaspoons grape seed oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 cups peeled and thinly sliced Fuji apples (about 3 apples)
- ½ cup unsalted butter
- ¼ cup water
- 1-1/2 cups powdered sugar
- ¾ teaspoon of each: ground cardamom, cinnamon, and cloves
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees F.
- Use a pastry brush to grease a bundt pan with the 2 teaspoons of the grape seed oil.
- In a large mixing bowl, add the sugar, flour, baking soda, salt and spices.
- Mix the dry ingredients until they are well combined. Make a small well in the center.
- Add the 1 cup of grape seed oil, eggs and vanilla directly and fold them into the dry ingredients until the mixture is smooth.
- Add the apple slices and mix just to incorporate them evenly. (This is a thick batter, so you might need to use your hands for this part, and many of the apple slices might break -- that's okay!)
- Add the batter to the oiled bundt pan and bake in the 350 degree F preheated oven until the cake does not jiggle, is lightly browned, and is beginning to crack on top, about 40 minutes. (If you're not sure if it's done, stick a long wooden skewer in the cake -- if it comes out clean, or almost clean, the cake is done.)
- Let the cake cool in the pan for about 20 minutes, then use a large platter to invert it.
- Melt the butter in a small saucepan. Add the water, sugar, spices and salt, and use a whisk to mix until it's smooth.
- Drizzle the glaze over the cake while it's still warm -- some will seep into the cake, some will drip down the sides, and some will fall to the bottom of the platter.