Spiced Apple Cake … Autumn Warmth!

Deeba @ PAB

14 years ago

“Goodness comes out of people who bask in the sun, as it does out of a sweet apple roasted before the fire”
Charles Dudley Warner

Sometimes, or rather often as in my case, you see a tweet about a blog post, get to the post & you just know you are so making it, and soon. This was just what happened when my dear friend Petah tweeted about a Spiced Pear Cake the other day. 2 reactions were immediate – WOW!!, and the other… WHAT? Petah & baking sweet stuff? Don’t recall seeing any bakes at his blog, evah, so I almost fell off my twitter column.

Lori & me raced across to his post. Sure enough, there was cake on his delicious Greek blog, the focus of the post Ricardo’s Spiced Pear Cake. When you see good food, the dish should catch your eye … IT DID!! I fell in love with it when I saw the cross-section of the cake with the pear embedded in it.

Fruit in baked treats has always been my weakness. This year it’s reaching new heights, as I’ve baked extensively with pears, apples, peaches, apricots, plums & persimmons. There’s nothing I find more charming, and the mind got thinking about the cake instantly. No pears at home, but just knew apples would work beautifully too. I had the fruit stewing pretty soon, and ‘snail buddy’ Petah was being tweeted for his wise advice.

The cake was a winner. Moist, bursting with Fall flavour, pretty … one the kids loved too. It’s a cake which has something warm for everyone. Sweet enough to satisfy the ‘dessert’ craving, cinnamon & spice flavours to keep you happy, very Autumn & very indulgent … without being too heavy on calories. I dressed it up a teeny bit with a sifting of pumpkin pie spice, drizzle of powdered sugar dissolved in a little milk, and slivered almonds.

Spiced Apple Cake
Adapted from Food Network Canada
Inspired by Peter M @ Kalofogas
Ingredients:
Poached Apples
5 small apples, with stems
Juice of 1 lemon
4 cup water
1 cup sugar
1 x cinnamon stick
Spice cake
3/4 cup unbleached all-purpose flour
1/2 cup ground almonds (see note)
1/2 tsp baking powder
1/4 tsp ground cinnamon
1 tsp pumpkin pie spice
1 pinch salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 egg

Method:
Poached Apples
Peel the apples, leaving the stems in place and the apples whole. Working from the bottom, core the apples using a melon baller. Place the apple in a bowl and sprinkle with lemon juice. Set aside. Place the water, sugar and cinnamon in a saucepan and bring to a boil. Add the apples and the remaining lemon juice. With the syrup barely simmering, poach the apples until tender, 10 to 15 minutes. Transfer to a plate and let cool to room temperature. Set aside 60 ml (1/4 cup) poaching liquid.

Spice cake
Preheat the oven to 180°C. Lightly grease a rectangular tart pan {or line a 10 x 20-cm (4 x 8-inch) loaf pan with parchment paper, allowing the paper to overhang the long sides. Butter the other sides.}
In a bowl, combine the flour, ground almonds, baking powder, spices and salt. Set aside.
In another bowl, cream the butter with the brown sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low, add the dry ingredients, alternating with the reserved poaching liquid. Pour the batter into the loaf pan. Stand the apples in the batter, touching the bottom of the pan.
Bake 50 minutes or until a toothpick inserted in the cake between 2 apples comes out clean. Let cool on a rack and unmould gently.

Variation: If you prefer, you can replace the ground almonds with another kind of finely chopped nut (hazelnuts, walnuts, etc.).

♥ Thank you for stopping by ♥

Before I go I have to say thank you to some foodie friends who have chosen to give me some precious awards. Each award makes me feel very honoured and special. Am thrilled to have found so many talented & fun bloggers that make blogging ever so worthwhile. You inspire me no end. Thank you from the bottom of my heart…