Ingredients
Method
- Prepare the cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry mixture, mixing just until combined. Fold in grated apples gently with a spatula.
- Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before icing.
- Make the icing: In a saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly until the mixture begins to boil, then remove from heat. Add vanilla and gradually whisk in powdered sugar until smooth and pourable.
- Pour the icing evenly over the cooled cake and spread with a spatula. Let it set for 15 minutes before slicing and serving.
Notes
For extra flavor, add ½ cup chopped toasted pecans or walnuts to the batter. The cake stores well at room temperature for up to 2 days or in the refrigerator for up to 5 days.