Apple Spice Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
8 slices
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Calories
551 kcal
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Course
Dessert
Apple Spice Cake
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I've used Pink Lady (also called Cripps Pink) apples in this recipe. You could also use Sundowner or Cox Orange Pippins. Granny Smith's produce a tarter and less sweet cake, if that is what you are after, but it's a little too tart for me with the rye flour, so I prefer to stick to the pink lady's but play around with it and make it yours!
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Ingredients
- 600 g Pink Lady apples peeled, 1 ⅓ pounds, cripps pink
- 225 g butter at room temperature, 2 sticks/ 8 0z
- 250 g plus 1 tbs raw caster sugar 9 oz, golden caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 130 g plain flour 1 cup
- 200 g rye flour 2 cups
- 3 tsp baking powder
- a couple of pinches of salt
- 2 tsp heaped ground cinnamon
- 1 tsp gound ginger
- ½ tsp grated nutmeg
- 1 tbs Raw sugar to sprinkle on top optional
Instructions
- Preheat oven to 170 celsius (340 fahrenheit).
- Core and chop all but one of the apples. Use a mandolin to finely slice the remaining apple. Place in a bowl and sprinkle with 1 tbs of the raw caster sugar and toss to combine and leave for 20 to 30 minutes to soften.
- In an electric mixer fitted with a paddle attachment cream the butter, vanilla and sugar until light and creamy. Switch the mixer to the lowest speed before gradually adding the eggs, one at a time, beating well between each addition.
- Place the flours, baking powder and spices in a bowl and whisk to combine. Add to the egg, butter and sugar mixture and mix until just combined.
- Remove the slices of apple you sliced on the mandolin and set aside to decorate the top. Add the remaining apples (and any liquid) to the cake mixture and use a wooden spoon to fold them through the mixture.
- Grease a 20cm (8 inch) cake tin (I like to use spring form here) and line with baking paper. dollop the mixture into the tin and smooth to create an even top. Add the reserved apple slices and place on top of the cake, with one slice for the center and then place the remaining slices in a circular pattern around the rest of the cake. Sprinkle with sugar and bake for 1 ¼ to 1 ½ hours, or until the center of the cake springs back when lightly touched and a skewer comes out clean when inserted in the middle. Cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely
Notes
- This cake freezes well. Wrap slices of the cake well in cling film and defrost on the kitchen bench overnight.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
76g
(25%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
142mg
(47%)
Sodium
235mg
(10%)
Potassium
417mg
(12%)
Fiber
5g
(20%)
Sugar
41g
(82%)
Vitamin A
860IU
(17%)
Vitamin C
3.5mg
(4%)
Calcium
120mg
(12%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 142mg | 47% |
| Sodium | 235mg | 10% |
| Potassium | 417mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 120mg | 12% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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