This is another recipe that I came across in my search to use up all the apples we obtained from apple picking. This is a very easy to make and delicious apple spice cake. I adapted the recipe from Flour Bakery in Boston, MA. I love all of her recipes, as I’ve said before. She calls it her Apple Snacking Spice Cake, and after I made it, I could see why. I just kept slicing off pieces of cake, then slicing another piece, and snacking away like crazy. This stuff is addicting!
I put extra apples in my cake since I was trying to use up the apples. It still came out with a great ratio and I can’t complain about nice chunks of apple. Here’s the recipe:
Whole Wheat Apple Spice Cake
Adapted from Flour Bakery
Yield: one bundt pan or 10 inch round cake pan
- Preheat the oven to 350 degrees F. Butter and flour 10 inch round cake pan or bundt pan.
- Spray a baking pan with oil and toast the pecans on 400 degrees F for about 5-8 minutes, move the nuts around at some point during baking.
- In the bowl of a stand mixer, sift together flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves. Fix the mixer with the paddle attachment. Add the granulated sugar and butter to the flour mixture and beat on medium speed until butter is fully incorporated into the dry ingredients (about 1 min).
- Add the eggs and mix on low speed for 10-15 seconds until fully incorporated. Turn the mixer to medium-high speed and beat for about 1 minute until the batter is light and fluffy. Your batter will look like this.
- Using the rubber spatula, fold the apples, raisins, and pecans in the batter. It will look like too many apples and not enough batter, but keep folding. Scrape all of the mixture into the pan and spread evenly. Mmm, look at my apples and all the filling!
- Bake about 1 hour to 1 hour and twenty minutes until the cake feels firm when you press the middle. The bundt pan should take less time since there is more surface area.
- Let the cake cool completely in the pan on a wire rack. Invert the cake and dust with confectioners’ sugar if wanted.
- This cake can be stored in an airtight container at room temperature up to 3 days or in the freezer for 2 weeks.
And it’s delicious with a little powdered sugar…
The best part about a spiced cake is that you can’t really taste that it’s whole wheat or not. I think the cake flour also lightens it up a bit. I love the taste of whole wheat, but I know people who don’t (my hubby) – and even they like this! Also, replacing part of the butter with applesauce makes it just a little less guilty.