Apples are in season and so are desserts made with them. If you're in need of a scrumptious apple cake that tastes of seasonal spices and fresh apples, then look no further than this bundt cake made with unsweetened applesauce and a good amount of cinnamon and ginger. The recipe has been adapted from one that I enjoyed many years ago, and it's been a favorite with people around town who have since tried it. I'm already getting requests for apple spice cakes because the results are that good!
This style of cake is just the thing to have on hand if you expect company over for the afternoon. Because the tender cake keeps so well, you can bake it a day ahead and serve it whenever you sit down to tea.
|Apple Spice Cake Loaf|
What's great about the batter is that it can be baked in just about any pan. I love making large, shapely bundt cakes, but every once in a while, a loaf or even a set of muffins will do.
Carefully measure out your ingredients and preheat your oven. It's a good idea to have everything in place and ready to go before you begin mixing the batter.
Don't buy presweetened or flavored applesauce, because it won't combine with the spices of the recipe well. Unsweetened works best. If you have your own homemade applesauce, even better!
Check your light brown sugar for any crystalized lumps and remove them. Straining the sugar through a sieve should do the trick. Also, it's a good idea to sift the spices into the the all-purpose flour to remove any bits.
If you don't have one of these paddle attachments with the wiper blades for your stand mixer, look for one that's right for your model. It is a timesaving tool to have so that you don't have to constantly stop to scrape down the bowl of the stand mixer.
After you've creamed the butter, sugar, salt and the eggs, alternate adding the dry ingredients with the unsweetened applesauce. Remember to always begin and end with the flour mixture.
I love using my collection of yellowware bowls this time of year. They're great for mixing batters.
This is what the finished batter should look like. It is rich and thick.
Pour and scrape the batter into either the 12-cup bundt pan or into two 9"x5" loaf pans. Make sure that you've prepared the pans before adding the batter.
Bake the spice cake until a toothpick inserted into the middle of the cake comes out clean.
Choose a pretty stand or plate to serve it on. This large caramel glass cake stand is one from a set of Martha by Mail. They were made by the L.E. Smith Glass Company of Pennsylvania.
Here is a slice of my apple spice cake dusted with a bit of confectioners sugar. A cup of tea is all you need to accompany it. The cups, plates and teapot are vintage Wedgwood Queen's Ware.
As I said, you can bake the batter in two loaf pans if you wish. These can be served as is, dusted with some confectioners sugar or you can drizzle a milk glaze spiced with a bit of cinnamon if you feel so inclined.
Whether you bake the apple spice cake in your favorite bundt pan or loaf pan, be sure to keep enough ingredients in your pantry to quickly begin another batch in the near future. I have a feeling you may want to return to this recipe once you enjoy your first slice. Keep any leftovers under a cake dome at room temperature, if you have any, but chances are there won't be a crumb left.