The perfect spiced apple cake–moist and fragrant with cinnamon, cloves, and freshly grated nutmeg.
This spiced apple cake recipe is perfect for fall. It’s made with almond flour and fresh granny smith apples. It’s easy to make, delicious and of course, grain free.
I love making baked goods with almond flour. The result is always a super moist cake that the whole family loves. This spiced apple cake is no exception.
You’ll love this spiced apple cake because it’s…
* Easy to make
* Gluten free
* Grain free
* Low carb
It’s made with almond flour which makes it lower in carbs than most cakes. I use these blanched almond flour from Bob’s Red Mill and I think they are the best on the market right now. They’re not too expensive and you can buy them directly from Amazon or at your local grocery store.
I love baking in the fall. The smell of spices is one of the things I look forward to most. One of my favorite things to make is this spiced apple cake. It’s not too difficult and is a perfect dessert for any occasion. Here are some tips on how to make it better!
This recipe calls for Granny Smith apples, but you can use whatever type of apple you like. I prefer Granny Smiths because they are tart and have a good crunch to them. You will also need to get some spices such as cinnamon, nutmeg, and cloves. These can be found at your local grocery store or online.
You will also need some butter or margarine, sugar, flour, eggs, vanilla extract, and salt (optional). If you don’t have all these ingredients, you can substitute them with other things that you may already have in your pantry such as: vegetable oil instead of butter; granulated sugar instead of brown sugar; baking powder instead of baking soda; and so on…**
This Spiced Apple Cake recipe is so quick and easy to make, you’ll be enjoying it in less than an hour. It’s a basic cake batter with chopped apple folded through it. The cake is filled using a piping bag with a star-shaped nozzle and topped with Jam & Cream’s homemade spiced caramel sauce.
• 180g caster sugar
• 120g butter
• 2 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 2 apples, peeled, cored and chopped into small pieces (we used Granny Smith)
For the spiced caramel sauce:
• 50g butter, chopped into cubes
• 125g brown sugar
• 125ml cream (either pouring or thickened cream)
1. Preheat oven to 180°C (350°F). Grease and line a deep round 20cm springform pan (see notes). Place the sugar, butter, eggs and vanilla extract in a large bowl and beat until pale and creamy. Fold in the flour until combined then fold in the chopped apple. Pour into prepared pan and bake for 55 minutes or until cooked when tested with a skewer. Cool in pan for 5
If you’ve ever wondered what it might be like to eat a piece of cake that was infused with the essence of autumn and then turned into a precisely-engineered delivery system for butter, sugar, and apples, this is exactly what you’ve been waiting for. We make this cake every year when the first cold winds blow in and the leaves begin to turn. It’s based on an old recipe by Nick Malgieri but we’ve made some changes over the years.
It’s best to bake this cake in a tube pan with a removable bottom. As you can see from our pictures, we have one of those 9″x3″ ones that are so popular. This recipe could also be baked in a bundt pan. The only problem is that it makes such a high cake that half the slices will have huge holes through the middle of them! If you’re going to go through the effort of making this cake though, I’m guessing you don’t mind having some extra holes in your slices!
If you have trouble getting your cake out of the pan, try running a knife around the edges before inverting it onto your plate. If it still doesn’t come out easily, give it another few minutes upside down and try again.
No, I didn’t make it. But it was really good.
This is my new favorite apple cake recipe, and I have quite a few apple cake recipes that I like. It’s moist and sweet, but not too sweet, and loaded with flavor from the addition of ground nutmeg and cinnamon – perfect for fall!
The original recipe is from Cooking Light (one of my favorite magazines), where the cookbook author Susan Purdy adapted it from an old New England recipe. I made some changes to the original recipe – mostly in terms of reducing the amount of sugar and adding a bit more spice. (If you’re going to use applesauce as a low-fat alternative to butter/oil, it needs a little extra oomph.)
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
2. Melt butter in a large saucepan over medium heat. Remove from heat, and stir in brown sugar, 1/4 teaspoon salt, cinnamon, and nutmeg. Beat in eggs, one at a time. Add flour and 2 teaspoons vanilla; mix well. Fold in apples. Pour into prepared pan. Bake for 35 to 40 minutes, or until set in the center and lightly browned at the edges. Cool completely before cutting into bars.
3. To Make Frosting: Combine confectioners’ sugar and butter in a large bowl; mix well. Add 1 teaspoon vanilla and milk; beat until smooth and creamy. Frost cooled bars.