With fall just around the corner, my thoughts turn to baking. The temperatures have cooled down and it is now safe to turn on the oven. Apples are the quintessential fall fruit and nothing is more comforting than a moist apple cake. This recipe is adapted from King Arthur Flour. The abundance of apples means the cake is moist and has a true apple flavor. Kids of all ages love this cake and I’ve discovered that it is a hit a bake sales. If you are serving the cake to people with nut allergies, you can omit the walnuts. The original recipe calls for the cake to be topped with a brown sugar frosting. I find this to be too sweet so use a simple dusting of confectioner’s sugar to complete the bars.
APPLE SPICE CAKE
2 1/3 cups all-purpose flour
1 2/3 cups white sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup unsalted butter at room temperature
4 cups apples, peeled, cored, and chopped
1 cup toasted walnuts, toasted
1/4 cup confectioner’s sugar
- Preheat the oven to 325. Liberally coat a 9″ x 13″ pan with cooking spray and set aside.
- Mix all of the ingredients except the apples, walnuts, and confectioner’s sugar in a large bowl.
- Beat until well combined. The mixture will be very stiff and may even be crumbly.
- Add the apples and walnuts and mix until the apples release some of their juice and the stiff mixture becomes a thick batter.
- Spread the batter in the prepared pan, smoothing it with a rubber spatula.
- Bake the cake for 45 minutes or until a cake tester inserted into the center of the pan comes out clean.
- Remove the cake from the oven and place it on a rack to cool completely.
- Once the cake has cooled completely, cut into 24 even squares.
- Dust with the confectioner’s sugar and serve.
Yields: 24 pieces