This week is Homecoming Week at my oldest daughter's high school.
First of all, I can't even believe that my oldest is in high school, but second, that she has a date to Homecoming this weekend.
There, I said it.
I can still remember my own high school experiences......
...... I'm not that ancient!
I'm excited for her to have her own, but a little sad that she is growing up so fast.
While she is having a blast at the dance, I'll be having a blast eating a piece of this cake. When I think of spice cake, apples, and brown sugar... I think of comfort food.
And who doesn't love comfort food!?!
Apple Spice Cake with Brown Sugar Glaze
For the Glaze:
- 1-1/2 Cups Brown Sugar
- 1 Cup Heavy Cream, Room Temperature
- 1-1/2 Sticks Unsalted Butter, Softened
- 1 Teaspoon Fine Sea Salt
For the Cake:
- 1 White Cake Boxed Mix (16.5 oz), Plus Ingredients Listed
- 1 Tablespoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cloves
- 1 Can Apple Pie Filling (21 oz)
In a large heavy duty saucepan, whisk together the brown sugar and cream. Heat on medium high and add the butter and salt. Continue to heat until the mixture comes to a rolling boil, stirring constantly. Allow the mixture to boil for 3 minutes, while stirring. Take off the heat, and chill in the refrigerator.
Preheat the oven to 350 degrees (F).
Grease and flour a large bundt pan well, set aside.
In a large bowl combine the cake mix, cinnamon, ginger, nutmeg, and cloves. Add the rest of the ingredients listed on the box and mix according to the directions. Gently fold in the apple pie filling.
Pour the cake batter into the prepared bundt pan as evenly as possible. Bake for 45-50 minutes, or until a knife or skewer inserted comes out clean.
Using a spatula, spread the chilled brown sugar glaze over the cake, covering completely. Store any extra glaze in the refrigerator. It tastes great as a fruit dip!
Dollop whipped cream on top or serve with a scoop of vanilla ice cream. This cake makes 8-10 servings.