Apple Spice Cake

Apples are symbolic in the Jewish religion at this time of year. Crisp apples slices are dipped in honey with hope for a sweet New Year. There are many apples varieties that are plentiful right now. I bought three different types of apples with no plan in mind. Award winning pasty chef, Joanne Chang has a delicious apple cake recipe that is a perfect festive dessert. This cake is moist, not too sweet and the chunky apples pieces add a nice texture. With a sprinkle of confectioners’ sugar, it is a beautiful dish. Happy Fall!

Slice of Apple Spice Cake

  • 1 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 1/2 sticks unsalted butter, at room temperature
  • 2 eggs at room temperature
  • 4 cups peeled, cored and diced assorted apples
  • 1/2 cup raisins
  • 1 cup pecan halves, chopped
  • Confectioner’s sugar for dusting

FM ApplesPre-heat oven to 350 degrees and position rack in the center of the oven. Butter and flour a 10-inch round cake pan. Sift the flours, baking soda, salt and spices together into the bowl of a standing mixer. Add the sugar and the butter using the paddle attachment, beat on medium speed for about a minute or until the butter is fully incorporated into the dry ingredients. Make sure to stop the mixer and scrape down the sides of the bowl. Add the eggs one a time at low speed, until fully incorporated. Turn the mixer to medium-high speed and beat for about a minute until the batter is light and fluffy. Using a rubber spatula mix in the apple pieces, raisins and pecans. The batter will be stiff and thick. It will appear as if there are too many apples and not enough batter. Scrape all the batter into the pan and spread it out evenly to fit the pan.

Bake the cake for about an hour or until the cake feels firm when pressed in the middle and the top is dark brown. Let the cake cool completely in the pan on a wire rack. Invert the cake on a serving plate, lifting away the pan. Then invert the cake again so it is right side up and sprinkle with the confectioners’ sugar.

The cake can be stored in an airtight container at room temperature for up to 3 days. It can be wrapped in plastic and frozen for up to two weeks. Thaw it in the refrigerator overnight before serving.

Source: Flour Cookbook

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