Alton Brown Apple Cake Recipe

Alton Brown Apple Cake Recipe is made with Granny Smith apples, all-purpose flour, pecans, a medley of spices, unsalted butter, and topped with a sweet rum glaze. This recipe creates a rich, spiced, and moist Bundt cake that’s perfect for fall. It takes about 2 hours and 30 minutes to prepare and serves 12.

Alton Brown Apple Cake Recipe Ingredients

For the Cake:

• 2 Granny Smith apples, about 8 ounces each
• 3 cups all-purpose flour, plus extra for the pan
• 1 teaspoon baking powder
• 2 teaspoons ground grains of paradise
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground rosemary
• 1/8 teaspoon ground star anise
• 1/2 teaspoon kosher salt
• 3 sticks unsalted butter, at room temperature, plus extra for the pan
• 2 cups granulated sugar
• 1 cup light brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup pecans, chopped
• 1 1/2 ounces crystallized ginger, finely chopped

For the Glaze:

• 335 grams (2 3/4 cups) confectioners’ sugar
• 2 tablespoons dark rum
• 3 tablespoons water
• 2 tablespoons Turbinado sugar, for sprinkling

How To Make Alton Brown Apple Cake Recipe

1. Preheat the Oven: Set oven to 325ºF. Butter and flour a Bundt pan, tapping out the excess flour.
2. Prepare the Apples: Dice one apple (with peel) into 1/4-inch pieces and grate the other. Set both aside.
3. Mix Dry Ingredients: Whisk together flour, baking powder, salt, and all the spices in a large bowl.
4. Cream Butter and Sugars: In a stand mixer with a paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes.
5. Add Eggs and Vanilla: Whisk together eggs and vanilla, then slowly add to the butter mixture on low speed.
6. Incorporate Dry Ingredients: Add flour mixture in thirds, beating on low just until combined each time.
7. Fold in Extras: Stir in diced and grated apples, chopped pecans, and crystallized ginger.
8. Bake the Cake: Transfer batter to prepared Bundt pan. Bake for 75 minutes, rotating the pan after 30 minutes. Cake is done when it pulls from the sides, springs back when pressed, and reaches 205°F internally.
9. Cool and Remove: Cool in the pan on a rack for 30 minutes, then invert and remove from pan. Cool completely before glazing.
10. Glaze the Cake: Whisk together confectioners’ sugar, rum, and water. Pour over cooled cake and sprinkle with turbinado sugar. Let glaze set for at least 30 minutes before serving.

Recipe Tips

• Use Room Temperature Ingredients: Butter and eggs blend more easily and create a better cake texture.
• Don’t Skip the Spices: The unique spice blend defines the cake’s deep fall flavor.
• Check Temperature for Doneness: An internal temp of 205°F ensures the cake is fully baked.
• Cool Completely Before Glazing: Prevents glaze from melting and sliding off.
• Use a Digital Scale: For accurate glaze measurement and consistent results.

What To Serve With Apple Cake

This apple cake pairs beautifully with coffee, chai tea, spiced cider, or a scoop of vanilla ice cream. It’s also delicious with a dollop of whipped cream or crème fraîche for a simple dessert.

How To Store Apple Cake

Room Temperature: Store covered at room temperature for up to 3 days.
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices in plastic wrap and foil, then freeze for up to 3 months. Thaw before serving.

Apple Cake Nutrition Facts

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 61g
• Sugar: 40g
• Protein: 4g
• Sodium: 150mg

FAQs

Can I use a different type of apple?
Yes, but tart apples like Granny Smith hold their shape and flavor best during baking.

What if I don’t have grains of paradise?
You can substitute with black pepper or allspice, though the flavor will differ slightly.

Can I omit the rum in the glaze?
Yes, replace it with an equal amount of water or apple juice for a non-alcoholic version.

Why use both diced and grated apple?
Diced adds texture, while grated blends into the batter for moisture.

Is this cake good for make-ahead?
Yes, it keeps well and the flavors develop more after a day.

Try More Recipes:

• Alton Brown Apple Butter Recipe
• Alton Brown Ants On A Tree Recipe
• Alton Brown Angel Food Cake Recipe