Mostly Apples Cake

Saturday 14 October 2023

 

Mostly Apples Cake


Things are definitely feeling very autumnal here now.  The leaves are all turning brilliant colors and falling off the trees and the temperatures are definitely much lower than they have been. The air is filled with the crisp scent of "October."  That's what I call it anyways, it is the heady scent of woodsmoke, leaves, pumpkins and apples.


Its time to break out the woolen blankets and sweaters.  I have been burning my apple scented candle here all morning and it feels and smells all cozy in my little place.  The spicy smell  of a fresh apple cake also adds to the ambiance!  It's apple season!  Yay!



Mostly Apples Cake 




Today's recipe is a small batch recipe that I adapted from one I found in Yossy Arefi's baking book entitled Snacking Cakes.  Every single cake I have baked from that book is amazing. If you don't already have the book, you need to get it!


I see she has a new book coming out in November. I will probably be buying that one as well.  Its called Snacking Bakes and sounds very promising. Cookies, bars and squares. 



Mostly Apples Cake 



As I said every cake I have baked from this book is amazing. I was in the mood for an apple cake so I thought I would bake her Mostly Apples Cake.  I am only one person however, so I decided to adapt it and small-batch it to make a much smaller cake. The original was a 9-inch square cake. 
 

I cut the recipe in half and it fit perfectly in my 9 by 5-inch loaf tin.


What you have here is an incredibly moist  apple cake that is, as the name states, mostly apples, bound together with a sweet and spicy batter.  I used pecans in it as well and I glazed it with a sweet maple coffee drizzle icing.  Can you say FABULOUS?  I hope so!



Mostly Apples Cake 




WHAT YOU NEED TO MAKE MOSTLY APPLES CAKE


Aside from apples and nuts, some very basic kitchen ingredients.


For the cake:
  • 1/3 cup (75g) soft dark brown sugar, firmly packed
  • 1 large free range egg
  • 1/2 TBS Whiskey (optional)
  • 2 3/4 TBS (40ml) light olive oil
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1/4 tsp instant espresso powder (optional) (see note)
  • 1/4 tsp salt
  • 1/2 cup (70g) all purpose plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 small apple, peeled, cored and cut into 1/4 to 1/2 inch pieces (about 1 cup)
  • 1/3 cup (40g) chopped toasted pecans or walnuts


Mostly Apples Cake




For the drizzle glaze:
  • 1/2 cup (65g) icing sugar
  • 1 TBS pure maple syrup
  • 1 TBS milk
  • 1/4 tsp instant espresso powder (see note)
  • pinch salt

Mostly Apples Cake
 




You want to use a nice tart baking apple for this cake.  One that will hold it's shape in the cake, but still soften when baked.  She recommends Mutsu, Jonathan, and McIntosh.  All of those have brilliant flavors.  I used Gravensteins which are also an amazing cooking apple


The original recipe called for walnuts, but you can also use pecans or hazelnuts. I used pecans and I toasted them first.  

HOW TO TOAST NUTS

You can toast nuts in a hot skillet of course, but I believe that the best way is in an oven simply spread your nuts out in a single layer on a baking tray and toast in a moderate oven (350 to 375*F/180 to 190*C) for about 8 minutes. You will know when they are done as your kitchen will smell nice and nutty.

Make sure you allow them to cool before you use them in recipes.  I like to toast my nuts a whole bag at a time and then store them in the freezer for use whenever I am in need of nuts.



Mostly Apples Cake 




HOW TO MAKE A MOSTLY APPLES SNACK CAKE


One thing I really love about snack cakes is their ease of preparation. There is no faffing about.  They go together quickly and easily.



Make the cake first. Take a 9 by 5 inch loaf tin and butter it well. Line it with some baking parchment so that you have an overhang on the two long sides. Preheat the oven to 350*F/180*C/ gas mark 4.



Beat the egg and brown sugar together until light and foamy. Beat in the oil, whiskey (if using), cinnamon, nutmeg, espresso powder (if using) and salt.



Sift the flour, soda, and baking powder together. Add this to the creamed mixture and whisk together until smooth and well combined. Fold in the apples and 1/2 of the nuts.



Scrape the batter into the prepared pan, leveling it off and sprinkle the remaining nuts over top.



Mostly Apples Cake 






Bake in the preheated oven for 30 minutes. Check and if necessary bake for 5 minutes longer. (It is done when a toothpick inserted in the center comes out clean and the top springs back when lightly touched. There may be a bit of moisture on the toothpick from the apples.)



Leave to cool in the pan for five minutes, then lift out and onto a wire rack to cool completely.



Whisk all of the ingredients for the glaze together to make a smooth drizzle glaze. Drizzle this over the cooled cake. Cut into thick slices to serve. The cake keeps well for up to 2 days.


Notes

I didn't have any instant espresso powder so I took a heaped TBS of instant coffee and whisked it together with 1/2 TBS of boiling water. I added half of it to the cake and the other half to the drizzle icing.



Mostly Apples Cake 





This cake smells amazing when it is baking.  I found myself wondering what it would be like with fudge or caramel pieces added to it, or with a caramel icing drizzled over top. I am thinking that would be really nice.



I also wondered what it would be like with some sweet raisins or dried currants added.  I think they would be excellent additions, or even some caramel chocolate chips or white chocolate chips.


Mostly Apples Cake 






As it is though, this is one very delicious cake. Nice and moist with plenty of apples and a nice toasty crunch from the nuts.  That drizzle glaze is a really nice addition as well.


This was just the perfect size for me.  If you are a small family I predict it will be the perfect size for you also!  It keeps at room temperature or in the refrigerator for up to two days. I don't think it would freeze all that well because of the pieces of apple, but I could be wrong!


Mostly Apples Cake




If you are a fan of autumn flavors and cakes, you might also enjoy the following:


BUTTERMILK MAPLE SPICE CAKE -  This cake uses a combination of plain and whole wheat flours. There is no sugar in it, it is sweetened merely by Maple syrup, which gives it a beautiful flavor.  The use of buttermilk makes it incredibly moist. There is no need for a frosting. I simply dust the finished cake with some icing sugar.


BROWNED BUTTER FROSTED APPLESAUCE SPICE CAKE - Browned butter in the frosting adds a lovely flavor to this moist, spicy and delicious cake.  Studded with plenty of raisins. Quick and easy to make and beautifully spiced.  This is a family favorite!




Yield: Makes one 9 by 4 inch cake
Author: Marie Rayner
Mostly Apples Cake

Mostly Apples Cake

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This tender and moist cake is mostly apples, held together with a sweet and spicy batter. Glazed with a Maple Coffee Drizzle. Its delicious!

Ingredients

For the cake:
  • 1/3 cup (75g) soft dark brown sugar, firmly packed
  • 1 large free range egg
  • 1/2 TBS Whiskey (optional)
  • 2 3/4 TBS (40ml) light olive oil
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1/4 tsp instant espresso powder (optional) (see note)
  • 1/4 tsp salt
  • 1/2 cup (70g) all purpose plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 small apple, peeled, cored and cut into 1/4 to 1/2 inch pieces (about 1 cup)
  • 1/3 cup (40g) chopped toasted pecans or walnuts
For the drizzle glaze:
  • 1/2 cup (65g) icing sugar
  • 1 TBS pure maple syrup
  • 1 TBS milk
  • 1/4 tsp instant espresso powder (see note)
  • pinch salt

Instructions

  1. Make the cake first. Take a 9 by 5 inch loaf tin and butter it well. Line it with some baking parchment so that you have an overhang on the two long sides. Preheat the oven to 350*F/180*C/ gas mark 4.
  2. Beat the egg and brown sugar together until light and foamy. Beat in the oil, whiskey (if using), cinnamon, nutmeg, espresso powder (if using) and salt.
  3. Sift the flour, soda, and baking powder together. Add this to the creamed mixture and whisk together until smooth and well combined. Fold in the apples and 1/2 of the nuts.
  4. Scrape the batter into the prepared pan, leveling it off and sprinkle the remaining nuts over top.
  5. Bake in the preheated oven for 30 minutes. Check and if necessary bake for 5 minutes longer. (It is done when a toothpick inserted in the center comes out clean and the top springs back when lightly touched. There may be a bit of moisture on the toothpick from the apples.)
  6. Leave to cool in the pan for five minutes, then lift out and onto a wire rack to cool completely.
  7. Whisk all of the ingredients together to make a smooth drizzle glaze. Drizzle this over the cooled cake. Cut into thick slices to serve. The cake keeps well for up to 2 days.

Notes

I didn't have any instant espresso powder so I took a heaped TBS of instant coffee and whisked it together with 1/2 TBS of boiling water. I added half of it to the cake and the other half to the drizzle icing.

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Mostly Apples Cake





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30 comments

  1. Hi. I don’t know if I’m just not seeing but what temp is this cake baked at
    Would really like to try it. Thks

    ReplyDelete
    Replies
    1. Sorry about that. It is baked at 350*F/180*C/ gas mark 4. I hope you enjoy it!

      Delete
  2. Sounds great and I'd love to make it, but you forgot to include how much oil used in the ingredients list!

    ReplyDelete
    Replies
    1. So sorry! 2 3/4 TBS (40ml) I am not usually this bad! I must have been really tired when I wrote this up! I hope you will forgive me! xo

      Delete
  3. I made this one recently. I'm going to toast the walnuts next time and serve it with orange flavored whipped cream. I hope that combination will taste good.🤞www.almanac.com/recipe/nebraska-apple-cake

    ReplyDelete
    Replies
    1. An orange flavored whipped cream sounds lovely! Great suggestion!

      Delete
  4. This looks really cosy! You mention mixing in the oil to the egg and brown sugar mixture, but I can't seem to find any info about how much oil is required?

    ReplyDelete
    Replies
    1. So sorry Cynthia! That would be 2 3/4 TBS or 40ml! Sorry for my omission!

      Delete
  5. There is no oil in the ingredient list. How much is required?

    ReplyDelete
    Replies
    1. Sorry about that! 2 3/4 TBS or 40ml. I apologize! Its not like me to leave things out! Thank you for bringing it to my attention! xo

      Delete
  6. Hello, this looks delicious! I cannot find how much oil is called for in the ingredients? Thx!

    ReplyDelete
    Replies
    1. Sorry about that. It is 2 3/4 TBS/40ml. I used light olive oil. You could use any light, flavorless oil.

      Delete
  7. Hello Marie, You put me onto roasting nuts, and we do it all the time now, including for snacking. My husband has taken over the roasting and he came up with the idea to use the air fryer, because our fryer turns the nuts while baking.

    ReplyDelete
    Replies
    1. It is a great idea to do them in the air fryer. I would imagine they take careful watching, but it probably does a great job. Thanks for the suggestion! xo

      Delete
  8. I made an 8 by 12 Apple Cake today from a recipe that a fellow blogger posted. We are two to eat it and both of us love sweets. I usually cut the oil and sugar a bit and tell myself it's so healthy I can eat a third of the cake...no problem. Your recipe for one person would be great. Love the apple season. Granny Marigold

    ReplyDelete
    Replies
    1. Thanks so much Granny! I love apple cake also. I do hope you will try this version and enjoy it as well! xo

      Delete
  9. Carol 🇬🇧15 October 2023 at 16:32

    A beautiful autumn day here in the U.K. and a perfect seasonal treat. Thank you so much for the inspiration. Made with apples from the garden, shared with a neighbour over a morning cuppa and enjoyed very much by all.

    ReplyDelete
    Replies
    1. Hi Carol! I am so pleased that you made this cake and enjoyed it with your neighbor! Thank you so much for taking the time to share your experience with us! It is much appreciated! xo

      Delete
  10. This looks delicious, Marie. There will be lots of "Macs" in the days to come and baking weather is here. I've made oat bars and I think it's time for apple cake. I'll probably use walnuts, because they're my go-to. Have a great week!

    ReplyDelete
    Replies
    1. Hi Buttercup! I think you are really going to enjoy this simple cake! Walnuts will be excellent in this! You have a great week also! xo

      Delete
  11. I'd be inclined to leave out the whiskey and coffee but it looks delicious in any event. I do love this apple season and often make cakes and quickbreads to freeze for the later season. This one is getting saved!

    ReplyDelete
    Replies
    1. I left out the whiskey and the coffee in the cake, but did add a bit of coffee to the glaze. I hope you enjoy this when you bake it Jeanie! I predict that you will! xo

      Delete
  12. Hello Marie, I made this cake yesterday exactly as you said and it is lovely. My husband is the cake lover, and his eyes were sparkling with pleasure. Thank-you.

    ReplyDelete
    Replies
    1. That makes me happy! Thanks so much for sharing your experience with us! xo

      Delete
  13. This is a very good cake and nice and easy. I skip the drizzle and eat it woith cream cheese- yum!

    ReplyDelete
    Replies
    1. Mmm That does sound very good. Happy you enjoyed! xo

      Delete
  14. I live in NS. Canada where we grow lots of apples and I, too live alone so it nice to see small batch items on the internet. Thanks!

    ReplyDelete
    Replies
    1. You are so very welcome! As a fellow Nova Scotia resident I hope that you will bake and enjoy this cake! xo

      Delete
  15. This looks like a wonderful cake, and I can't wait to make it. I have a few thoughts that some might find helpful because I've made similar cakes, with great success:
    1) Those who don't care to put alcohol (I often use rm or brandy instead of whiskey, but all will work) in their cakes might consider using orange juice. (It will add a bit more sweetness);
    2) Whether using orange juice or alcohol, consider soaking your dried fruit in the orange juice or alcohol before adding them. It plumps them up.

    ReplyDelete
    Replies
    1. Thanks very much for you comment Steve and your helpful suggestions! I hope you do make the cake and that you enjoy it! Once again, many thanks! xo

      Delete

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