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–+ servings
Spiced Apple cake.
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5 from 14 votes

Spiced Apple Cake

This Spiced Apple Cake, full of deep apple flavors, is probably the easiest, simplest, and most delicious apple cake recipe to try this Fall.
Prep Time30 minutes
Cook Time30 minutes
Waiting time4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Servings: 6
Calories: 212kcal
Author: Katalin Nagy

Equipment

Ingredients

For the cake

  • 60 g Vegetable oil
  • 40 g Granulated sugar
  • 60 g Brown sugar
  • 1 Eggs
  • 60 g Yogurt thick, Greek or Turkish style
  • 100 g Pastry flour All purpose flour works too
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • Pinch of salt
  • ⅓ teaspoon Ground cardamom
  • ⅓ teaspoon Ground cinnamon
  • ⅓ teaspoon Ground ginder
  • 1 Apple small pieces

For the apple compote

  • 250 g Apple Cut into small identical chunks
  • 100 g Apple puree peel apples and blend it
  • 50 g Granulated sugar
  • 10 g Lemon juice freshly squeezed
  • ¾ teaspoon Ground ginger
  • 3 Gelatine sheets 1.7g gelatin per sheet
Metric - US Customary

Instructions

Continue with the making pound cake batter

  • Heat oven to 180 C / 356°F ( no fan)
  • Prepare a 15 cm (6 inch) round cake pan with parchment paper
  • With an electric hand mixer whip room temperature egg, oil, granulated sugar and brown sugar until it becomes somewhat fluffy
  • Fold in room temperature yogurt
  • Sift dry ingredients together: flour, salt, spices, baking powder, and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula
  • Fold apple chunks in just until combined. Pour cake batter into the pan
  • Bake for 30 min or until a skewer inserted in the middle of the cake comes out clean
  • Cool the cake on Cooling rack

Apple compote

  • When the cake cooled, start preparing the apple compote
  • Peel and slice apples, 250g you will need in small pieces and 100g in puree
  • Soak gelatine sheets in cold water
  • Cook apple slices, apple puree, sugar, lemon juice and ginger powder in a saucepan over medium heat for 5 minutes
  • Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into apple compote
  • Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
  • Place the chilled cake into the mousse ring and pour warm apple compote over. Smooth the top with an Offset spatula
  • Chill cake in the fridge for 4 hours for the apple compote to set
  • Once the apple topping is set, carefully remove the mousse ring and cake collar
  • Decorate with edible gold leaves. Store in fridge

Nutrition

Calories: 212kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 148mg | Potassium: 184mg | Fiber: 4g | Sugar: 33g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg