The Most Apple-licious Apple Spice Cake!
Making apple spice cake. In this recipe video, we'll show you how to make the best and most delicious cinnamon apple cake. This is the best fresh apple cake you can easily make at home!
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A deliciously easy Cinnamon Apple Cake that can be made easily at home. This soft and tender Apple Cake is packed with fresh apples and features a crunchy cinnamon topping and a delectable sweet frosting to boot.
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0:00 Preparing the apple spice cake topping
0:20 Preparing the apple spice cake batter
1:17 Baking the apple spice cake
Ingredients for making cinnamon apple cake:
Cake Batter:
3/4 cup (170g) dark brown sugar
2 eggs
1/3 cup (75ml) neutral oil, like canola or grapeseed
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/4 tsp kosher salt
1 cup (140g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 large apple peeled and diced (I used Honeycrisp)
1/4 cup (40g) roasted almonds, chopped
Streusel Topping:
1 1/2 cups (200g) all-purpose flour
1/3 cup (40g) rolled oats
1/2 cup (55g) dark brown sugar
2 tsp ground cinnamon
1/2 cup (115g) melted butter
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Easy Sharlotka Apple Cake Recipe Russian Dessert
BEST soft and airy Sharlotka apple cake we’ve tried. This easy cake has just 5 ingredients, 15 min of prep. Its made up of a light sponge cake, filled with small apple pieces.
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INGREDIENTS FOR APPLE CAKE (SHARLOTKA):
►6 large eggs, room temperature
►1 cup granulated sugar (210 grams)
►1 1/3 cups all-purpose flour (165 grams)
►1/2 tsp baking powder
►1 tsp vanilla extract
►1 1/2 lbs (3 med/large) granny smith apples
Confectioners a.k.a. powdered sugar to dust
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Easy Spice Cake Recipe
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, making for a delightful dessert everyone will love. Made with a combination of cinnamon, ginger, cloves, and nutmeg, this spice cake recipe is a rich and flavorful dessert you won’t be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth.
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Apple Spice Cake and Loaf Recipe: Fall Baking
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The Dry Ingredients:
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cloves
The Wet Ingredients:
• 4 eggs
• 1 and ½ cups granulated sugar
• 1 cup of vegetable oil
• ½ cup milk
• 2 teaspoons pure vanilla extract
The add-ins:
• ¾ cup chopped walnuts
• ½ cup raisins
• 2 tablespoons all-purpose flour
• 2 Fuji apples, peeled, cored, and finely diced
• ¼ cup light brown sugar
• ½-1 teaspoon ground cinnamon
The topping:
• 1 Fuji apple, cored and thinly sliced
• 2 tablespoons (approximately) granulated sugar
• 2 tablespoons melted butter
Preheat the oven to 350 °F, 180 °C.
Grease 2 (8.5 by 4.25 by 2.75 inches) loaf pans with soft or melted butter and line them with parchment paper.
Combine the wet ingredients in a large mixing bowl and whisk together until smooth.
Combine the dry ingredients in a bowl and whisk together. Sift the dry ingredients into the wet ingredients and whisk until combined.
Combine the raisins, walnuts, and 2 tablespoons of flour in a small bowl and mix together. Fold these into the batter.
For the Apple Spice cake, pour half of the batter into one of the prepared loaf pans. If you’re making two apple spice cakes then, pour the remaining batter in the other loaf pan.
Combine the diced apples, brown sugar, and cinnamon in a bowl and mix together. Add a tablespoon of flour and mix it together. Add the apples to the remaining batter to make the Apple Spice Loaf. Fold the apples into the batter then, pour it into the prepared loaf pan.
Arrange the apple slices over the batter (both pans) then brush them with the melted butter. Sprinkle the granulated sugar on top.
Bake in the center rack of the oven.
The Apple Spice Cake will bake faster than the loaf. Check them at the 40-45-minute mark by inserting a toothpick in the center of the cake/loaf. If the toothpick comes out clean, then, they are ready.
The Spice Cake should be ready at 45 minutes.
The Apple Loaf cake, that has the diced apples inside, will take longer. Up to 1 hour and 10 minutes.
Remove from the oven and allow the cakes to cool for 10-15 minutes, inside the loaf pans. Run a knife around the edges and take the cakes out of the pans. Set on serving trays and cool completely.
Dust with some confectioner’s sugar and serve with tea or coffee. Enjoy!
Notes:
Granny Smith apples are too tart for this cake. It is better to use Fuji, Gala, Braeburn, Honeycrisp, or any apples that will not melt that are also sweet. Red delicious apples will turn to applesauce.
The Apple Spice cake (without the apples inside the batter) will bake much faster than the loaf. It will be ready in 40-45 minutes.
The Apple Spice Loaf (full of apples) will take at least an hour, depending on your oven, to bake.
Chop the apples very small so that they bake evenly.
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Apple spice and everything nice! We have a feeling you're going to *fall* in love with this cake recipe.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Apple & Spice Cake
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When fall hits, there's nothing better than the perfect apple cake. This circular cake frosted with a brown sugar glaze and dotted with pecans is such a warm, comforting treat!
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FOR THE CAKE
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3 cups peeled and chopped apples
- 2 tablespoons lemon juice
- 1 cup pecans
FOR THE FROSTING
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup whole milk
- 2 tablespoons calvados or apple brandy (optional)
- 1 teaspoon vanilla
- 1 1/2 tp 2 cups powdered sugar
FOR THE CAKE
Preheat oven to 350 degrees.
Evenly spread pecans on a small baking sheet. Bake in the preheated oven until toasted and fragrant, 6-10 minutes. Remove from oven, chop and set aside to cool.
Peel apples, remove the core and chop into 1/4- to 1/2-inch pieces. Pour the lemon juice over the apples to prevent browning and to brighten the flavor.
In the bowl of an electric mixer, combine the oil, sugar, and eggs. Beat until well combined, 2-4 minutes.
Add vanilla, mixing until incorporated.
Add the flours, salt, baking powder, and cinnamon. Mix on low speed until the dry ingredients are just incorporated and only a few dry streaks remain.
Fold the prepared apples and cooled pecans into the batter. Set aside 2 tablespoons of nuts to garnish the top if desired.
Spray a ten-inch tube pan (angel food cake pan) with nonstick baking spray. Pour batter into prepared pan and spread to an even layer.
Bake in the preheated oven until the cake springs back and an inserted skewer comes out clean with only a few crumbs attached, 75-90 minutes.
Remove from oven, let cool in the pan for 1 hour. Turn out onto cake plate and make the frosting.
FOR THE FROSTING
Combine sugar, butter, and milk. Stir to dissolve sugar and bring to a boil over medium-high heat. Boil for 2 minutes and remove from heat.
Add powdered sugar, vanilla, and calvados (if using). Whisk until smooth and adjust with more milk or sugar to achieve a thin frosting consistency.
Immediately drizzle frosting over the cooled cake. Sprinkle with reserved pecans and enjoy!