Spiced Apple Cake
You know those things you find yourself always going back to…? That dish at your favorite restaurant. That old, snuggly sweater. You go back because it’s good. You wear it because it’s comforting. It’s “tried and true.” That’s this cake. When I want a cake with “nailed it” results every time, I make this one. Well, also because it’s chock full of apple chunks, and so that’s healthy… And, if you read my Apple Slab Pie post, you know I eat desserts for breakfast. Only certain desserts, like this one! I’m not a savage…
This cake comes together so simply! It’s perfectly moist. You can make this as a bundt, but a layer cake is absolutely delightful for this recipe. Slather some apple butter between the layers and top with sugared cranberries. You have just found a little slice of heaven.
Check out how easy this cake comes together in my video:
The sugared cranberries are very easy to make, but you’ll want to prepare the cranberries in the simple sugar syrup the day before you need them. Sugared cranberries pair perfectly with this spiced apple cake. They’re festive and fun for the holidays, and you’ll love the sweet-tart *pop* of the cranberry through the crunchy sugar coating when you bite into one.
I made this cake for a brunch with my dear friends before we walked to the Old Town Alexandria Scottish Christmas Parade and it was a hit! This cake is a perfect fit during the holidays, but you’ll see… it is fitting for any time of year and should be eaten at any time of day!
This cake was inspired by the Dishing Up Virginia cookbook. It’s a fantastic cookbook that focuses on regional cooking in Virginia.
This spiced apple cake is a must for your holiday menu! Chunks of apples, raisins, spices...and it's the most perfectly moist cake ever!
Ingredients
- Spiced Apple Cake
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons allspice
- 1 teaspoon salt
- 2 eggs
- 1/2 cup applesauce
- 1/2 cup grape seed (or vegetable) oil
- 4 cups peeled, finely chopped apples (baking apples are best)
- 1/2 cup golden raisins
- 1/2 cup chopped pecans (or walnuts)
- 2 tablespoons fresh lemon juice
- Glaze
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons heavy cream
- Sugared Cranberries
- 2 cups fresh cranberries
- 1/2 cup water
- 1/2 cup sugar (for the simple syrup)
- 1 cup sugar for coating cranberries (+ 1/2 cup of superfine sugar for final coating, optional)
Instructions
Sugared Cranberries (make the day before you need them)
In a small pot, heat the water and 1/2 cup of sugar until the mixture comes to a simmer and the sugar is dissolved.
Let the water / sugar mixture cool just a bit and then add the cranberries.
Note: if the simple syrup is too hot, the cranberries will pop. You don't want this. You can test out the heat by putting a few cranberries in the syrup to ensure they don't pop. When it has cooled just enough, add the cranberries to the simple syrup.
Allow the cranberries to soak in the simple syrup overnight (you can soak them for at least 1 hour, but overnight is best).
After the cranberries have soaked, strain them (keep the liquid...you now have a cranberry simple syrup!) and place the cranberries on a wire rack covered with parchment paper. Let the cranberries dry out for at least 1 hour.
Place 1 cup of sugar on a plate and roll the cranberries in the sugar to coat them. You can also place superfine sugar on another plate and roll the sugar-coated cranberries in the superfine sugar. It gives the cranberries that extra 'snowy' look!
Use that same day for garnish or as a fun addition to your appetizer spread. They will keep for a couple days in the refrigerator, but they get 'weepy' pretty quick-- so plan to use them the same day you roll them in sugar.
Spiced Apple Cake
Preheat the oven to 350 degrees and coat two 8-inch cake pans or a bundt cake pan in butter or cooking spray.
Whisk the flour, sugar, baking soda, cinnamon, allspice, and salt together in a large mixing bowl. Make a well in the center and add the eggs, applesauce, and oil. Stir to combine the wet and dry ingredients.
Fold in the chopped apples, raisins, nuts, and lemon juice. The batter will be stiff. Scrape the batter into the prepared pan(s) and bake 1 hour or until golden brown and a toothpick comes out clean (from the center of the cake).
Cool the cake in the pan for 10 minutes and then invert onto a wire rack to cool completely.
Glaze
While the cake is cooling, make the glaze by mixing the confectioners sugar, vanilla, and 4 tablespoons of the cream in a medium bowl. Add an additional tablespoon of cream until the glaze is smooth. You don't want it to be stiff and you also don't want it to be runny.
If you've made a layer cake, place the bottom layer on your cake plate and spread a filling of your choice on the bottom layer. I've used the glaze (you'll need to make a double batch if you use the glaze), salted caramel, and apple butter as the filling between the cake layers. My personal favorite is the apple butter! Place the top cake layer on top of the filling coated bottom layer. Pour or spoon the glaze over the top of the cooled cake and let it run down so you can lightly glaze the sides of the cake. Top with sugared cranberries. Ta da!
https://www.travelynneats.com/2018/12/16/spiced-apple-cake/
Almond, Orange & Saffron Cake
I love contrast. Light, dark, bitter, sweet, soft, strong, black, white, whisper, loud, cause, effect, beginning, end. Sometimes it’s not enough to luxuriate in the gray area; you have to stretch your arms wide and reach out to the fringes. You know, pull the ends together to a point of juxtaposition… Maybe that’s this cake for me. Bright, dark, nutty, deep, citrus spark, spicy, intense, playful.
Besides the delightful contrast in flavors, there is much to love about this cake. It’s a gluten-free sweet, under 10 ingredients, and surprisingly easy to make! If you’re wanting something different, don’t wait.
Sublime upon sublime scarcely presents a contrast, and we need a little rest from everything, even the beautiful.
~ Victor Hugo
- 2 medium oranges, chopped (including peel)
- 5 eggs, separated
- Pinch of ground cardamom
- Pinch of saffron threads
- 1/4 cup milk (or unsweetened original almond milk), for soaking saffron threads
- 1 cup superfine sugar
- 2 cups ground raw almonds (grind to a flour consistency in a food processor)
- 2 tablespoons sliced or finely chopped raw almonds
- 2 tablespoons powdered sugar
- Preheat oven to 350 degrees F. Line the base and sides of a 9-inch cake pan with parchment paper.
- Warm the milk (or almond milk) for 30 seconds in the microwave in a small bowl. Remove the milk from the microwave and place a small pinch (5-6) of saffron threads in the warm milk. Soak the threads in the milk for 30 minutes.
- While the saffron is soaking, heat the chopped oranges in a pan over low heat with 1 tablespoon of water. Cover and cook with a gentle simmer for 30 minutes, until the oranges are soft and the liquid has evaporated. Remove the pan from the heat and let cool. When cool, finely chop the oranges in a food processor.
- Whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually stir in the superfine sugar and continue to whisk for 1 minute.
- In a separate bowl, whisk the egg yolks together with the remaining superfine sugar for 2-3 minutes. Whisk in the oranges and then fold in the ground almonds, ground cardamom, and saffron (with the soaking milk). With a large metal spoon, fold in spoonfuls of egg whites until everything is well combined.
- Pour the mixture into the prepared cake pan, sprinkle with sliced or chopped almonds and bake in the oven for 50-55 minutes (or until golden brown). Check every 20 minutes while baking.
- Let the cake cool in the pan before turning out and dusting with powdered sugar.
- Store in an airtight container for 3 days.
