Spiced Apple Cake
I just got back from a quick walk after work, and as I was walking it started snowing. Now, if you’re not from northern Minnesota (and maybe even if you are) you might be thinking, “Snow in October?? Ew, gross!” And honestly? I can’t say I’m quite ready for winter myself. But here’s what I love about living here:
As I walked down the street a few blocks from my house, two little girls came running out of their homes, both looking utterly DELIGHTED about the snow—like, in complete wonder over it. One stood on her stoop, smiling ear to ear as she looked up at the sky; the other ran around trying to catch snowflakes in her hands, then saw her friend down the street and started squealing, “It’s snowing! It’s snowing!”. If I wasn’t excited about the snow before that, you’d better believe I am now. Their joy was contagious.
And lest you think it’s only the children who are excited about the early snow…I can almost guarantee there are just as many adults across the city inwardly shouting, “It’s snowing!” to themselves. (A few of those folks are my friends—hi, friends!).
Despite the snow, apple season is here. Well, ok, it’s probably nearing the end of the season now, but I have a hoard of apples at home to bake with and eat, so to me it’s still in full swing.
Last weekend I took my annual trip to Bayfield, WI. I usually head up there for Apple Fest each fall, but it was cancelled this year due to COVID-19. So instead, a couple of friends and I took a girls’ trip. We gaped at the beautiful leaves, drank coffee, ate apple pie (and 1/3 of an apple cider donut…long story), sampled some wine, bought oodles of apples, drank delicious cocktails, and a had a whole lot of laughs. It was wonderful.
As you can see, the south shore of Lake Superior was on fire with fall colors….
Baking with Apples
I’m not sure how you feel about apple-y baked goods…I love them, but I know they’re not everyone’s favorite. If you’re not a fan, this recipe isn’t for you (maybe you’d prefer these Espresso Brownies?). More apple treats for me.
If you are a fan of apple treats, you’ll love this cake. But before we get to cake, here’s a list of other apple desserts on the site (and some that you can sub apples into) that you may want to check out:
- Caramel Apple Galette
- Apple Slab Pie with Chai Spices and Lemon Drizzle
- Buckwheat Rhubarb Muffins with Pecan Streusel (sub apples for the rhubarb and maybe decrease the sugar by 1/4 c if your apples are on the sweeter side)
- Mini Rhubarb Galettes (sub chopped apples for the rhubarb)
- Peach Ginger Pie (sub peeled, sliced apples for the peaches for an Apple Ginger Pie…yum!)
Ok, time for cake.
Spiced Apple Cake
This Spiced Apple Cake is one of those ugly-but-delicious treats. Ok, “ugly” might be a strong word, but let’s just say it’s much more tasty than it looks. “Rustic” may be better. The recipe comes from an old version of the Better Homes and Gardens New Cookbook. It was one of the first cookbooks I ever got, and I used it until it completely fell apart (I still have it…it’s now a bundle of loose pages). I did buy a new one, but the newer version didn’t include this recipe, so I had to hang onto the old one. I’m not sure why they removed it—this is, in my humble opinion, the best recipe in the book.
This cake is moist(sorry) and perfectly spiced with chunks of soft apple and a nutty crunch from toasted pecans. And even better, it’s one of those cakes that just gets better as it sits. I’ve been eating this for breakfast all week, and even on Day Five it’s full of delicious, spicy fall flavor. It’s amazing on its own, but if you add a dollop of whipped cream you sure won’t regret it.
Ok, that’s enough gabbing about it. Bake yourself an apple cake this week, and try to summon the courage to face (or even enjoy?) the coming winter.
Happy Baking, friends!
Spiced Apple Cake
Ingredients
- 3 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 c packed brown sugar
- 1 c granulated sugar
- 1 c vegetable oil
- 2 eggs
- 1 T vanilla
- 3 apples, peeled and diced (about 3c)
- 1 c chopped pecans, toasted
- 2 tsp lemon zest
- sifted powdered sugar for dusting
Instructions
- Preheat oven to 350°F.
- Grease and lightly flour a 10-inch tube pan (Angel Food cake pan – preferably one with a removable bottom).
- In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand mixer), combine sugar, brown sugar, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
- Add dry mixture and beat on low speed just until combined.
- Fold in apples, pecans, and lemon zest.
- Pour into prepared pan and smooth with a spatula so the batter is evenly distributed.
- Bake for about 1 hour, or until a toothpick comes out clean. (Note: poke the toothpick into a few different spots to ensure the cake is baked thoroughly – if you insert the toothpick into an apple chunk, it won't come out clean:))
- Cool in the pan on a wire rack for 10 minutes, then remove the outer portion of the pan. (If your tube pan is all one piece, just leave the cake in the pan until fully cooled)
- Continue cooling on the wire rack until completely cool. Run a knife around the inner edge of the cake to loosen, as well as under the bottom of the cake (if you've removed the sides of the cake). Then carefully remove the cake from the bottom portion of the tube pan. Note: This cake is very moist and crumbles fairly easy, so it may not look perfect when it comes out of the pan…but that's part of the beauty of this rustic cake. It's not supposed to look perfect. 🙂
- Place cake on a serving plate, and dust with powdered sugar (optional). Slice, serve, and enjoy! Keep leftovers covered and refrigerated.
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