Apple season is here and while I do love a classic apple pie this apple cake is much easier and less time-consuming to make when we want a cozy fall treat. Not to mention it works well as a dessert or sweet breakfast food.
You’ll only need 2 medium-sized apples for this cake. One gets diced and folded into the batter and the other is sliced to decorate the top of the cake. Any baking or pie apple would work well in this recipe. I used Paula Red and Liberty apples as that is what my local farm market had available.
Sadly there is no PYO apple orchard on the island. Something I sorely miss from my childhood growing up in New England. This is why we took matters into our own hands and planted an orchard in our garden this spring. The trees won’t produce much fruit until a few years from now but just knowing what will be one day makes me giddy. We picked out heritage apple varieties for baking and for fresh eating. I just placed another big order of fruit trees to arrive next spring so we can expand the garden and create the orchard of our dreams.
But let’s get back to this yummy cake. The batter is quite thick and results in a very moist sponge in part thanks to the diced apples. I’ve added a bit of rye flour in place of some of the all-purpose flour for its earthy flavor, which pairs well with all of the spices in this cake.
The cake itself is flavored heavily with cinnamon, clove, allspice, nutmeg, and vanilla. Mixed with the sweet-tart apples it the perfect fall bite.
Tips and Tricks
- In one of my rounds of recipe testing the cake stuck to the sides so I recommend greasing and flouring the cake tin. This seems to happen when the fresh apple pieces end up touching the sides of the pan, but flouring the sides should do the trick. Also cut an 8″ round piece of parchment paper to fit into the bottom of the pan, which is something I always do when making cakes.
- Squeeze a lemon wedge over the apples while you are prepping them to keep them from oxidizing and turning brown.
- Check the dates on your leavening agents. If your cakes haven’t been rising as they should it’s probably time to toss the old ones and get new batches.
Just like you would with apple pie, I highly suggest serving a slice of this spiced apple cake with a generous scoop of vanilla ice cream.
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