As I sit here eating this delicious spiced apple cake for breakfast and sipping my caffe latte, I figure what better time to tell you about this cake? There’s no better time to write about something than when you’re actually eating it right?
I found this recipe while looking at the Feedfeed’s Instagram story last weekend. One of their editors, Rebecca Firth from Displaced Housewife was making this cake. It looked so good in the Insta video, so I went over to her profile and the pictures of this cake just confirmed that I HAD to make it.
And I was definitely not disappointed. My mom makes an apple cake similar to this one, but the cloves, nutmeg, and cinnamon that Rebecca includes just add so much dimension to the flavour. And even though this cake was in the oven for a good 90 minutes, it still came out so deliciously moist (I’m guessing the sliced apples and sour cream added to the cake batter definitely helped the cause).
Thank you Rebecca for the amazing recipe! As your new follower, I look forward to your future posts!
Now excuse me while I get back to enjoying this cake. Recipe below 🙂
Recipe from Displaced Housewife
I followed Rebecca’s recipe exactly, but omitted the cardamom in the apples because I didn’t have any on hand.
Apples for the Top of the Cake
- 2-3 small apples (see note above on peeling + cutting)
- Juice of ½ lemon
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
For the Cake
- 1 ½ sticks of unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup of water
- 2 teaspoons real vanilla extract
- 2 ¼ cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 apple, small dice (to go in the cake batter)
- 2 tablespoons powdered sugar to dust the finished cake (*I think I used more than 2 tbsp, since the apples absorbed the powdered sugar quickly, so I had to keep adding)
- Butter + flour an 8- or 9-inch springform pan
- Preheat oven to 350 degrees F
- Cut your apples and place in a small bowl. Drizzle with the lemon, sugar, cinnamon and gently toss. Set aside.
- In an electric stand mixer fitted with the paddle attachment, beat your butter + sugar on medium until light and fluffy. Add the eggs, scraping down the sides and bottom as you go to make sure everything is incorporated.
- Add the sour cream, water and vanilla and blend completely for about 2 more minutes.
- In a small bowl whisk together your flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and cloves.
- Pour your dry ingredients into the butter mixture and mix on low until barely combined. Take the bowl out of your stand mixer, add the small diced apples and fold the apples in using a spatula until just mixed.
- Scoop the mixture into your prepared pan. Gently tap the pan on the counter to let any air bubbles escape.
- Now place the apples in concentric circles around the pan until the entire top is covered in moon-shaped apple slices.
- Put cake in the oven for 60-70 minutes (*mine was in for about 90 minutes), on the top rack. Around 50 minutes in check on the cake. If it’s getting too bronzed, throw a sheet of foil over the top to keep the apples from burning. I knew the cake was ready by inserting a toothpick in the center and it came out clean/dry.
- Run a knife around the outer edges of the cake pan and take the springform off immediately to expedite cooling. Let cake sit for about 45 minutes.
- Just prior to serving, sift powdered sugar over the top of the cake.