Nothing says Autumn like an Apple Spice Cake. This one pan cake is so moist and easy to assemble with more apples than batter. Not so sweet that you can’t enjoy it for a breakfast meeting or brunch, but also great with some whipped cream for dessert.
Apples are everywhere now that the peaches have gone. I’ve been experimenting with them and still trying to find something to serve with breakfast that is not so sweet. This recipe from Flour cookbook by Joanne Chang was the first I’ve tried from the book. The directions were very easy to follow and it turned out perfect. Sometimes when you make a recipe for the first time it doesn’t always look like the picture. However, not only did it come out of the pan with ease, but it looked great.
This recipe literally has more apples than batter. The apples add so much moisture that even frozen and thawed it’s still just as moist as the day you make it. With golden raisins and nuts, this cake is great for a pick me up kids after school, but is also great for brunch. To make it more dessert like, just add a dollop of whipped cream.
I froze half of it and took it to work a few weeks later. We all had a bad case of the “blahs” and needed something to cheer us up. This seemed to do the trick. I can’t wait to try more recipes from this cookbook. I feel that I’ve already gotten my money’s worth out of it by just this recipe. If I’m ever in Boston, I would love to visit her bakery.
Flour:Spectacular Recipes from Boston’s Flour Bakery and Cafe
Apple Spice Cake
Ingredients
- 1 cup flour
- ¾ cup cake flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1½ cups sugar
- ¾ cup butter room temp
- 2 eggs
- 4 cups apples peeled and chopped
- ½ cup golden raisins
- 1 cup pecan pieces toasted
Instructions
- Preheat oven to 350º. Butter and flour a 9-10 inch round cake pan.
- In the bowl of an electric mixer, add both flours, baking soda, cinnamon, ginger, and cloves. Add the sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients, scraping the bowl frequently. Add the eggs and mix on low speed for about 10-15 seconds, or until fully incorporated. Then, turn the mixer to medium high and beat for about 1 minute, or until the batter is light and fluffy.
- Fold in the apples, raisins and pecans The batter will be very stiff and thick. it will look like too many apples and not enough batter. Spread the batter evenly in the pan.
- Bake for 1 hour, or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
- Invert on to a plate and then invert again on to serving place. Slice and dust with confectioners’ sugar.
Barbara’s Tips + Notes
Nutrition
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