Autumn is definitely here, and I just have to look outside my window to get a lovely reminder. Today, I went for a run in Battersea park, and it was truly magical! This cake is definitely one of these autumnal statement, that will charm everyone. It is also starting to be cold, so anything with a touch of spice is always good for the soul and good health.
Just like any fruit based cake, the apples really bring moisture to the sponge, avoiding it to dry out and also keep it moist for longer. It is important not to add too much apples because you don’t want the cake to be stodgy. Make sure you follow the recipe 🙂
The spiced apple cake was decorated especially for Bonfire night, but you can just strip it down to its two elements, delicious soft and moist spiced apple cake with some seasoned vanilla cream cheese buttercream.
Quantity: For 12 pieces
Utensils: 3* 5inches tin, a mixing bowl, grater, vegetable peeler, turn table, nozzle, piping bag
Spiced Apple Cake
- 4 Cox apples
- 320g of brown sugar
- 140g of caster sugar
- 360g of plain flour
- 2 tsp of bicarbonate of soda
- 4 large eggs
- 225g of vegetable oil
- 1 tsp of vanilla
- 1/2 tsp of salt
- 2 tsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of ground ginger
- 1/4 of ground clove
Cream Cheese Buttercream
- 200g of salted butter at room temperature
- 200g of cream cheese
- 800g/850g of icing sugar
1* Prepare the ingredients: Peel the apples and grate them using a cheese grater and set aside. In the bowl of an electric mixer, add the flour, sugars, bicarbonate, salt and all of the spices, mix well using a whisk. In another bowl, add the oil, eggs, vanilla paste and the grated apples.
2* Prepare the tins: Using some butter at room temperature and a pastry brush, brush the tins. Cover with some flour to coat the butter.
3* Finish the batter: Gently pour the wet mix (oil, eggs, vanilla paste and apples) onto the dry ingredients. Mix well and use a spatula to scrap the bowl, and finish to mix until you get a uniform batter.
4* Bake the cake: Divide the batter onto the 3 tins, and cook at 180C for 35 to 45 minutes. Remove from tins and let cool down completely on a cooling rack.
5* Make the butter cream: In a bowl of an electric mixer, mix the butter for 4 minutes until it is soft and creamy. Add the half of the icing sugar, cover the bowl with a towel and mix on low speed, then increase the speed to medium speed. Add the butter cream, mix and finish with the rest of the icing sugar.
6* Assemble the cake: Use a spatula to transfer the buttercream onto a piping bag with a big round nozzle. Place the first layer of cake onto a cake board ( trim the top of the cake to flat if needed, with a sharp knife), and cover the first layer with buttercream. Repeat until the last layer and decorate.