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Spiced Apple Cake

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?!