Chai Spiced Apple Cake

And the apples just keep on coming.  Or at least some fresh recipes using them!

We have such an abundance and variety of apples here in Canada, and I want to take full advantage of them.  Apples are just the perfect icon for Autumn, and everything good that comes with it.  The memories of apple picking, the cider, the hay rides, the plaid wool blankets, the colours and varieties of row upon row of apple trees.  And the bon fires afterwards.  Such a fun memory for me. And then all the possibilities for apple recipes once we brought them home.

Some apples are fabulous for eating just as is.  A crisp Fuji, Tango, Red Prince or Honey Crisp just makes my heart soar as I bite into it and hear that crunch and some juices fly!  And I do kind of like my apples on the tart side.  But some apples are great for baking.  Cortlands, Spys, Golden Delicious, MacIntosh, etc.  And sometimes I just love putting the crunchy and the softer ones together to see what happens.  And that is what happened with this recipe.

You guys know that I have this secret foodie crush on Yotam Ottolenghi.  So when I found this most simple and yet amazing tasty apple cake recipe by him, it was a no-brainer.  It would be made.  And often.  The cake is delightful.  Spongy, tender, light, and yet strong enough to hold the apple topping.

Apple Topper

And speaking of that topping!  A few apples cut into thick wedges, tossed in spices and demerara sugar turns into the most incredible top for a cake.  I make just have to use it on other recipes as well!!  The combination of the apples’ natural sugars as well as the demerara turn into the best caramelization on top of this cake. The softer apples melted a bit around the perkier, firmer apple slices, creating such a variety of textures on top.

The other reason for such great texture is the demerara sugar.  This is a coarse, golden sugar.  Not typical brown sugar.  But more of a finishing sugar.  You can see in the photos that the individual grains stand out.  Most will melt into the apples as they bake, but some will hang out on top to create extra crunch.  If you don’t already have this sugar in your collection, please add it.  I use it as a topper on pies, muffins, etc.  Texture and visually, demerara or turbinado sugars add so much.

Elevate This Cake with Chai Spices

Yotam states to use ‘spice blend’ to toss these apple wedges in.  Usually most would turn to some type of apple spice blend or autumn spice blend.  I decided to make mine a chai spice blend.  The warmth of the spices (even dare I say it, a little bit of kick) add to the depth of this cake.  The cake itself is very simple in flavour, so I feel that that chai spices give it a bit more life.  But you do you.

Top it With Creme Anglaise!

Naturally, this cake is wonderful slightly warmed through, with a side of vanilla ice cream (Jim’s accent of choice)  But I decided to take it in a different direction.  One restaurant that I worked at served creme anglaise with each of it’s apple desserts (the dessert menu was a variety of apple concoctions- it was fantastic!)  So my gut said to try the creme anglaise (think creamy vanilla sauce) with this cake.  YES!  Amazing.  Plus, with the simple sponge cake, the creme anglaise added a lovely creamy accent.  The way it puddles around all the apple slices on top makes for a gorgeous presentation as well.  And since it does have vanilla, but can be warmed as well, the play of spices and aromas between the cake and the creme just sings Autumn!!  I’ve added the link to the creme anglaise recipe from my Apricot Hazelnut Pie below in the recipe.  Having a jar of this in the fridge will be a constant temptation for you!  I know it is for me- I can eat it as is with a spoon, who needs something to pour it over?!

And guess what, if you don’t have Creme Anglaise on hand, just take good French Vanilla ice cream and let it melt! Smooth it with a whisk and drizzle over the cake for the very same effect!

So, do you guys include apple picking as part of your autumn itinerary?  Or are you content to pick up as many apples as you can from the market?  Either way, apples are just one of the most versatile fruits we have, wouldn’t you say?  Old fashioned, not trendy, but truly timeless.  A classic.

Make this, you won’t be disappointed.

If you make this warm, spiced and tender autumnal Chai Spiced Apple Cake, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

For other apple treats to bake all through the season and beyond, check out my A is for Apple and Autumn collection of recipes.

Love Jen

5 from 1 vote

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Chai Spiced Apple Cake

A simple tender cake is hidden underneath a caramelized array of baked, spicy apples.  The aroma is magnificent.  Serve with vanilla ice cream, or creme anglaise.  A perfect Autumn dessert

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Resting 30 minutes

Total Time 1 hour 25 minutes

Servings 10

Ingredients

• 4 1/2 oz (130g; 9 1/2 tbsp) unsalted butter, room temperature and cubed
• 5 oz (150g; 3/4 cup plus 1 tbsp) caster sugar
• 3 large eggs, lightly whisked
• 2 tsp vanilla extract
• 10 1/2 oz (300g: 2 2/3) cups self-raising flour
• ⅓ tsp salt
• 7 oz (200g) sour cream

CHAI SPICED APPLE TOPPING

• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/8 tsp ground black pepper
• 4 1/2 oz (130g; 3/4 cup) demerara sugar, (use the golden coarse sugar if at all possible, you just won't get the same crunchy crust with granulated sugar)
• 3 MacIntosh apples, peeled, cored and cut into 1/2 inch or 1½ cm wide wedges, or use a favourite baking apple like Cortland, Spy, Fuji etc
• 1 large Granny Smith apple, peeled, cored and cut into 1/2 inch or 1½ cm wide wedges

Instructions

1. Preheat the oven to 350F (180C). Grease and line a 9 inch (23cm) spring form pan.
2. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until light and fluffy. Add the eggs and vanilla, a little at a time, until incorporated.
3. Sift together the flour and salt and add this in a couple of batches to the batter, alternating with the sour cream. Turn the machine off as soon as everything is incorporated.

4. Spoon the batter into the cake pan. Tap the pan gently to release any air bubbles, and set aside.

Chai Spiced Apple Topping, spice blend can be made in advance

1. Mix the spices and sugar together in a small bowl.

2. Place all the apple slices in a larger bowl. Add the spice mixture to the apples. Toss to coat, then spoon over the cake batter.  Sprinkle any remaining spiced sugar on top evenly.

3. Bake for 60-65 minutes, until the mixture has risen up around the apple and the top is crisp, firm and golden-brown. A knife inserted into the mix will not come out clean, as the apples are wet, but you can tell the cake is cooked when you give the tin a little shake and the top doesn’t wobble.
4. Remove from the oven and set aside for about 30 minutes before removing from the pan.
5. Serve either slightly warm or at room temperature. When slicing, use a serrated knife to prevent the apples from tearing.
6. Serve with Creme Anglaise or Vanilla ice cream

Recipe Notes

My Creme Anglaise recipe can be found here

Depending on the size of your apples, you may either have enough or not enough to cover the top of the cake in a abundant way.  You don't want any cake to show through, so feel free to add another half of an apple or so.

The original recipe calls for 1 tbsp of 'spice blend' to mix with the sugar for the apple topping.  You can easily use a premade apple pie spice blend if that is what you have on hand.  But I think the chai spices add a bit, don't you think?!