This Fresh Apple Cake Is Perfect for Apple Season

Ingredients

• Baking spray with flour
• 1 lb Honeycrisp apples, peeled, cored and chopped (¼-inch; about 3½ cups)
• 1/2 cup packed light brown sugar
• 1 tbsp lemon juice
• 1 1/2 cup all-purpose flour
• 1 1/2 cup whole-wheat flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup buttermilk
• 1/2 cup canola oil or grapeseed oil
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 3/4 cup confectioners' sugar, unsifted
• 1/8 tsp salt
• 1/8 tsp vanilla extract
• 2 - 3 tablespoons buttermilk, divided

Instructions

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray. Combine 1 pound apples, 1/2 cup brown sugar and 1 tablespoon of lemon juice in a medium bowl; stir until evenly coated.
2. Whisk 1 ½ cups all-purpose flour, 1 ½ cups whole-wheat flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon ginger, ½ teaspoon nutmeg and ½ teaspoon salt in a medium bowl until combined.
3. Whisk 1 cup granulated sugar, 1 cup buttermilk, ½ cup oil, 3 eggs and 2 teaspoons vanilla in a large bowl until thoroughly blended and smooth. Gradually fold in the flour mixture until just combined and some flour streaks remain. Fold in the apples and their juices until evenly combined. Pour the batter into the prepared pan; spread evenly with a small spatula.
4. Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto a wire rack, remove the pan and let the cake cool completely, about 3 hours.
5. Prepare glaze: Vigorously whisk ¾ cup confectioners' sugar, ⅛ teaspoon salt, ⅛ teaspoon vanilla and 2 tablespoons buttermilk in a small bowl until smooth; add the remaining buttermilk, 1/2 tablespoon at a time, until the glaze reaches desired consistency. Drizzle the glaze over the cooled cake and serve.