PHOTO; ERIK BERNSTEIN; FOOD STYLIST; MARY RUPP
No matter the time of year, apples are always there for you. It’s a fruit that doesn’t vanish through the seasons but into our stomachs. America loves its apples, but so does a lot of the world. The origin of apple spice cake is slightly blurred, but the foundation of spice cake all began with the ancient Egyptians. The apple cake has made its debut in various regions in England, Ireland, Poland, and Scandinavia. Cakes are composed of flour, sugar, butter or oil, eggs, apples, spices, and other ingredients depending on the recipe. Our version has cinnamon, allspice, and nutmeg to target all the warm, snuggly feels this cake should give you.
Other ingredients in the cake
Why use cake flour? Well, it’s a cake, after all, and we want it to be tender, not chewy. The applesauce and apple cider add another dimension to the cake; if you make this vegan, substitute the egg for more applesauce. The apple cider brings more sweetness to balance the cake without adding additional sugar. Dust with powdered sugar and dollop on whipped cream for the full experience.
What types of apples to use
The variety of apples in the world seems endless, but only a few stand up well in baking. Some apples are great for stuffed pork, while others are better suited for applesauce. When baking tarts, pies, and cakes, it’s best to use a robust apple like Pink Lady, Braeburn, or Honeycrisp. It should be sweet, tart, and sturdy—nothing is worse than eating a flavorless mealy apple pie. In the case of this cake, Pink Lady apples live up to all of your baked apple expectations: lightly sweet, tart, crisp, and sturdy.
How long to store the cake
Cut the pieces of cake, wrap the pieces in plastic wrap, and store in an airtight container or zip-top bag in the refrigerator for up to 5 days, or freeze for up to 1 month.
Have you made this recipe? Let us know how you liked it in the comments below.
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Yields:
8
– 10
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
30
mins
c.
(300 g.) cake flour
tsp.
baking powder
tsp.
ground allspice
c.
(200 g.) granulated sugar
c.
unsweetened applesauce
Pink Lady apples, peeled, cored, finely chopped
Whipped cream and powdered sugar, for serving
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- Place a rack in middle of oven; preheat to 350°. Grease a 9″-by-9″ nonstick baking pan with butter.
- In a large bowl, whisk cake flour, cinnamon, baking powder, allspice, nutmeg, and salt until combined.
- Using an electric mixer on medium speed (or in the bowl of a stand mixer fitted with the whisk attachment), in a large bowl, beat egg, granulated sugar, oil, and applesauce until thickened and combined, about 1 minute.
- Reduce mixer speed to medium-low. Slowly add dry ingredients and beat until smooth, about 1 minute. Add apple cider and vanilla and continue to beat, scraping sides and bottom of bowl, until just combined, about 1 minute more.
- Using a spatula, fold apples into batter. Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 minutes.
- Let cool 30 minutes, then cut into squares. Dust with powdered sugar and serve with a dollop of whipped cream.
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