Thursday, October 6, 2011

Apple Spice Cake

September flew by and October was here before I could say boo! .. but was it really October?

The thermometer sure didn't agree .. we were basking in upper 20Cs (upper 70Fs) and complete sunshine without a cloud in the sky.  But the apples say fall. They've all been harvest .. and wow, what an improvement from last year. We had oodles, and we've received more as gifts from friends with abundant gardens: Quince, Pears, more Apples and fresh Walnuts - lovely!

Apple Harvest
So I confess .. there are no pictures .. the cake is gone. But wow, it was gorgeous - surely the best apple cake I've made in the last couple of years.

You'd like the recipe? Well that's easy, it can be found here. Yes, it's my staple carrot cake recipe. Just replace the shredded carrots for roughly chopped apples - I even leave the skin on. For seasoning this time I just used a teaspoon of ground nutmeg, but you can experiment too .. any combo of cinnamon, allspice and / or nutmeg work well. But don't over do it, I think the success this time was down to the wonderful flavor of the apples coming through without an overwhelming amount spice.

One thing that changes too is the baking time but I think even that's dependent on how juicy the apples are. My best advise is to start checking at 30-40 minutes and then every 5-8 minutes thereafter. The cake I baked to celebrate the 1st of October, my mostest favorite month took about 50 minutes.

I like to do mine in a bundt pan which does help with even baking .. plus it looks very pretty if served with a scoop of unsweetened whipped cream and a generous drizzle of the most amazing salted caramel sauce ever!

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