If there’s one food that defines fall for me it’s apple spice cake. About five years ago when I was living in Colchester, Vermont there was one fall when I made an apple spice cake every single week. So when we returned from Michigan with bags full of freshly picked apples this was one of the very first things I made.
I’ve never met a cake that’s even close to apple spice. It’s truly one of a kind. And as much as I adore it, I’d never consider making it any other time of the year except right now. (But you can, I promise!) That’s just one of the things that makes it extra special. Although it’s not completely necessary, there’s something about the bundt pan shape that makes apple spice cake what it is. The outside gets just the slightest bit crisp and almost caramelized while the inside stays light and fluffy with tiny bits of apples, chopped walnuts (totally optional for those who prefer their sweets sans nuts), and a punch of warm spices including cinnamon and nutmeg.
The best part? It’s a completely acceptable breakfast (duh, it has fruit!) and also makes a satisfying dessert. Heat up a slice in the microwave, add a scoop of vanilla ice cream, pour yourself a cup of tea, and I promise time will stand still for just a few moments. In other words, it’s the surest way to make this time of year last just a little bit longer.
Apple Spice Cake
- 4 apples (any kind)
- 3 cups all-purpose flour
- 1 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp salt
- 1 1/3 c vegetable oil
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup finely chopped walnuts (optional)
- Cooking spray
Preheat oven to 350 degrees.
Peel, core, and chop apples into tiny, 1/2-inch sized pieces and set aside.
Into a bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, combine the vegetable oil, sugar, and eggs. Mix on high until it turns a bright yellow color. Add vanilla, mix until incorporated.
With the mixer set at medium speed, gradually add dry ingredients in about 3 separate additions and mix until just incorporated–be careful not to overmix. Add apples and nuts, and mix until just combined.
Spray a bundt pan with cooking spray. Pour batter into pan. Bake about 75 to 90 minutes, until a tester comes out clean. Allow cake to cool slightly, about 10-15 minutes, before turning out onto a cooling rack.