November 9, 2013

Maple Apple Spice Cake

Sometimes I like to bake in the fall just so I can fill the house with the smell of cinnamon, maple, pumpkin, and toasted pecans. There aren't any pecans or pumpkin in this cake, but I guarantee your house will still smell amazing. 

The maple spice cake is filled with all the spices I associate with fall: cinnamon, nutmeg, allspice, and cloves. The maple syrup compliments them perfectly, and you get to use less sugar because it's so sweet. The cake is still not overly sweet, which allows you to top it with the sautéed apples and even a scoop of ice cream (caramel ice cream would be fantastic) without going into a sugar coma. 

The apples are cooked in some butter and brown sugar until just tender; they shouldn't be mushy, but they shouldn't be crunchy, either. You can throw in a pinch of cinnamon for some more flavor or add some more sugar for more of a caramel flavor. I think two apples is enough because I want to taste the cake, too, but you can double or even triple the recipe. Any apples you don't use would be great layered with some granola and yogurt or ice cream for parfaits or just on top of ice cream with some caramel sauce.

2 Granny Smith Apples
1 Stick + 3 T Butter
2/3 Cup Light Brown Sugar
1 1/2 Cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp + Pinch Salt
1/2 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
1/8 tsp Cloves
1/2 Cup Maple Syrup
1/2 Cup Sour Cream
1 tsp Vanilla

Heat oven to 350F and line an 8x8" pan with parchment.

Peel and core the apples; cut into wedges. Heat 3T butter in a skillet and add 1/3 cup brown sugar and a pinch of salt. Stir in the apples and cook until tender, about 5 minutes.

Combine the flour, baking powder, baking soda, remaining salt, cinnamon, allspice, nutmeg, and cloves. Beat the remaining butter and remaining brown sugar in a stand mixr until fluffy. Add the eggs, then beat in the maple syrup, sour cream, and vanilla. Gradually add the flour.

Pour the batter into the pan and bake for 30 minutes or until cooked through. Top with the apples.

Serves 16
Recipe Adapted from Gourmet

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