Triple Spiced Apple Cake
Triple Spiced Apple Cake
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Recipe Notes: I adapted this recipe into a less-sweet-extra-spiced version of Jenny Rosenstrach’s Apple-stuffed Apple Cake recipe, which she shared in her latest newsletter. This cake pairs well with a cup of hot cider or coffee.
Yields: one 9-inch cake
Ingredients:
1/2 cup coconut sugar or granulated sugar (or 3/4 cup if you like a sweeter cake)
1/2 cup unsalted butter, at room temp
1 cup all-purpose flour
2 large eggs
1 medium-large apple, peeled and diced
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground all-spice
1/2 teaspoon vanilla extract
squeeze of lemon (preferably meyer lemon)
Notes on spice substitutes: If you don’t have all three of the spices this recipe calls for, suggested substitutes include: ground coriander, ground ginger, or nutmeg. If you only have cinnamon, you can alternatively add 1 ½ teaspoons of cinnamon.
Directions:
Step 1
Preheat oven to 350 degrees F, and grease a 9-inch round baking pan with butter, or line with parchment paper.
Step 2
In a large bowl, thoroughly whisk together the sugar and butter until creamy, (using a hand mixer will make this step easier). Add the flour, baking powder, salt, spices, and egg. Beat well, until all of the dry ingredients are incorporated into the batter. Fold in the peeled and diced apples.
Step 3
Scrape the batter (it will be thick!) into your prepared pan, and smooth out the top with your spatula. Squeeze lemon juice on top (about 1 tsp or so), and sprinkle with a pinch of salt (flaky or course ground). Bake for 40-50 minutes, or until a toothpick comes out clean. Allow to cool slightly, then serve with a pat of butter, whipped cream, or a scoop of your favorite ice cream for added decadence.
Enjoy with a hot cup of cider, coffee, or tea. ☕️
Photography & Food Styling by Renee Sandoval; Recipe Adapted from Jenny Rosenstrach.
