Apple Spice Cake

It's obviously apple season and we the Stabiles are certainly celebrating it!

After I baked those rustic apple dumplings last week, we were far from satiated. In fact, it seems we needed lots more apple. As fall is my favorite season, I start feeling nostalgic for the holidays as soon as school starts up. I start dreaming of a home filled with the scent of gingery & cinnamony spices, a fire in the hearth, a big chunky sweater and cuddles on the couch.

Nothing goes better with those yummy dreams than a hearty apple cake with a simple apple cider glaze and a little cardamom whipped cream. I swear, this cake is everything it sounds like it might be. Hearty & buttery like a pound cake, tart & chunky with apples and sweet & crisp with appley glaze and spices, it's a great cake to take to a fall dinner party or picnic. That is, if it can stay in tact long enough to make it out the door!



Apple Spice Cake
3 C flour
2 C sugar
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t allspice
1/4 t nutmeg
1/8 t cloves
1 C + 2 T oil
3 large eggs, at room temp
1 t vanilla

2 large or 3 small apples peeled, cored and diced into medium-sized chunks

Apple Cider Glaze
1-1/2 C powdered sugar
3 T apple cider
1 T melted butter

Cardamom Cream
1 C heavy whipping cream
1 T sugar
1/4 t cardamom

Make the cake.

Preheat the oven to 350 and whisk the dry ingredients together, including the spices.

In a separate bowl, blend the oil, eggs and vanilla.

Make a well in the dry ingredients and pour the oil mixture into the well, slowly folding the wet ingredients in with the dry. When you have a good, lumpy batter going, fold in the apples.

Transfer the batter to a well-greased bundt cake pan and bake 55-70 minutes or until a toothpick comes out clean and the top of the cake is a nice, light golden brown.

Let cool 10-20 minutes before turning out of the pan to finish cooling, another hour or so. 

Make the glaze.

Pour all ingredients into a small bowl and whisk until well blended. Spread over the cooled cake.

Now, you can eat the cake just like this. But, why stop when we've come this far?

Make the cream.

In a stand mixer with the whisk attachment, blend the cream, sugar and cardamom until nicely whipped.

Slice the cake and dollop a generous bit of cream on top. Enjoy!

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