I haven’t posted a recipe in a while and I thought I'd remedy that today. So fancy baking a cake this Easter weekend? I tried this Apple Spice Cake using one of David Lebovitz’s recipes for a recent potluck dinner & it was a hit. David is a Paris-based pastry chef and writer, with several cookbooks to his credit. I have been following his blog and I really love his writing style, not to mention the tantalising photographs. And his irreverent tweets! In fact, I have just ordered his book The Sweet Life in Paris; can’t wait to get my hands on it. I was browsing his website, looking for cake inspiration, when I came across this delicious-looking Apple Spice Cake recipe. Besides, I had just bought a new, shiny red Bundt pan that I wanted to inaugurate! So here goes.
This recipe serves up eight generous portions.
- 2 medium-sized, firm Apples, peeled, cored and cubed
- 100g Butter
- 200g Caster Sugar
- 2 Eggs
- 200g Flour
- 120g plain Yogurt or Buttermilk
- Extract of 1 Vanilla bean or 1tsp Vanilla essence
- 2tsp Baking powder
- 1tsp ground Cinnamon
- ½ tsp grated Nutmeg
- ½ tsp ground Cloves
- Some Cinnamon Sugar or plain icing sugar for dusting (optional)
- Melt 15g butter in a skillet and sauté the apples over a medium heat, stirring them as little as possible.
- Once they have cooked (turned golden brown & soft), add 25g of sugar and the three spices. Continue cooking till the apples are glazed. Set aside and allow to cool.
- Preheat the oven to 180C and grease the cake tin. I used a 1L Bundt pan. If you’re using a cake tin, a 20cm one should suffice for these proportions.
- Sift together the flour and baking powder and set aside. If you’re using unsalted butter, add a pinch of salt to the dry mix.
- Beat the rest of the butter (85g) and sugar (175g) till light.
- Add the eggs one at a time and beat well. Add the vanilla.
- Stir half of the dry mix in the egg batter and then mix in the yogurt.
- Add the rest of the dry mix and incorporate in the batter. Mix in the spiced apple mixture prepared earlier.
- Turn into the cake tin and bake for 50 minutes or till a knife inserted into the centre comes out clean.
- Allow the cake to cool and then turn it out.
- Dust with powdered sugar and serve.
This cake is not too sweet and makes a perfect tea cake.