Fall is finally here. In celebration, we implemented the “weekly brunch” (photos to come). This was the perfect way to spend a Saturday morning with friends. Hopefully can make it a weekly gathering–as planned.
For my contribution, I made an apple spice cake, adapted from Gourmet’s pear spice cake. It wasn’t a thing of beauty, but it tasted good. I promise I will remember to butter & flour the pan next time. I have a feeling this one will become a staple here.
Apple Spice Cake
inspired by Gourmet, 1992
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup sugar
- 3 large eggs, separated
- 1 teaspoon vanilla
- 1 cups milk (would have used buttermilk, but didn’t have any)
- 3 apples diced (did not even peel them, but you could)
- 1 cup coarsely chopped, toasted walnuts
Pre-heat the oven to 350. Butter and flour a bundt pan.
-Sift together flour, baking soda, baking powder, and salt into a bowl.
-Beat butter, sugar, cinnamon, and allspice.
-Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
-Reduce speed to low, then add flour mixture and milk alternately
-Fold in apples and walnuts
-In a separate bowl, beat egg whites until soft peaks form
-Gently fold egg whites into the cake batter just until blended
-Bake for 40-50 minutes, or until a fork/toothpick inserted comes out clean
-Let cool for 10 minutes and then invert onto a cake platter/plate
*I made a brown sugar butter glaze by melting ~1/4 cup of butter & ½ cup of brown sugar and drizzling it over the cake. You can be creative with this.