Moist Apple Spice Cake (With Video)

I honestly wasn't so much of a fan of fruit in baking as the thought of cooked fruit would put me off. But now I actually love some fruit based bakes as long as the fruit is not done to death, doesn't turn very sour upon baking. I loved this French Apple Cake and have baked it several times now. It is buttery, with a very dense custardy texture. It is definitely dessert!  Now recently I tried this cake from David Lebovitz and it turned out great as well. 

This cake is more of a snack cake. Well, nothing to stop you from topping it with a scoop of ice cream and some dulce de leche and enjoy it as dessert though! It is a lighter cake made with oil, warm spices and lots of nuts. Just the kind you would want to savor on a cold winter day.

David Lebovitz makes double the below recipe in a 9'' springform tin. I have baked it in an 8'' square tin. He adds Calvados to the cake, I have used milk instead (am sure he won't be happy with this swap!) Please go ahead and use apple juice/ calvados/ whisky / rum if you like, either way you will enjoy the cake. 

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Here is how to make it 

Ingredients 

Maida   227 grams 

Ground cinnamon 1 teaspoon 

Ground cloves 1/8 teaspoon

Baking soda   1/2 teaspoon

Salt 1/4 teaspoon

Sugar 200 grams / 1 Cup 

Eggs, at room temperature  75 grams(whisk 2 eggs, then weigh) / 1.5 eggs 

Vegetable oil or sunflower oil   3/4 cup / 180 ml

Milk or apple juice  2 tbsp / 30 ml  

Walnuts or pecans, toasted and coarsely chopped 1/2 cup 

Apples - peeled and chopped - 250 grams (weigh after peeling and coring) 

Read note below 

• Grease and line an 8'' square tin with baking parchment. Preheat oven to 180 C / 350 F
• Sift together the flour, the spices, baking soda and salt. Keep aside.
• In a large bow, whisk together the sugar and eggs until well combined. 
• Whisking constantly, pour in the oil in a slow, steady stream. This will help it emulsify well. Whisk in the milk or rum. 
• Whisk in the flour mixture until most of the flour is combined.
• Using a spatula, fold in the apples and the nuts. The mixture will be thick.
• Transfer to the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. 
• Cool the cake on a cooling rack for 10 minutes and invert on the rack so that it cools with the  top side facing up.
• Cool completely and slice. The cake is more moist a few hours after baking. 
• Serve as is or with some whipped cream or ice cream. 
• The cake can be stored airtight at room temperature for 2 days. Do not freeze the cake. 
• Please note: Wash, dry, peel and cut the apples. Do not wash the apples after you cut as there will be more moisture which may ruin the cake. 
• The baking time will vary depending on your oven. If using an 8'' square tin check after 30 minutes. You can also halve this recipe and bake the cake in a muffin tray, the baking time will be less. Use good quality fresh spices. 
• You can try using ground flax seeds instead of egg ( I haven't tried yet but should work). Mix 1 tablespoon flax seed powder with 3 tablespoons warm water and keep aside for 10 minutes until very sticky (like egg) . This replaces 1 egg. The recipe uses 1.5 eggs, so calculate accordingly and use. 

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