Wednesday, November 10, 2010

Farmhouse or Fancy? A Versatile Apple Spice Cake

I learned something important today.  I learned to never, ever cook while hungry.  Especially when preparing one's favorite kind of dish, which for me, happens to be in the form of a cake.  You know, like what I'm blogging about today.  It was all I could do to refrain from shoving my face into the batter, that's what.  I'm so glad I didn't.  I'd have missed out on the scrumptious, lightly crunchy, glazed-covered top.  Heavens, no.

Make it into a fancy tube cake or a farmy skillet cake, it doesn't mind.  It's a laid back kinda cake, full of real, unrefined ingredients that's quick to make, and best of all?  You don't have to peel the apples.  Yes, Lord.  I'll show you both methods of preparing this irresistibly moist cake.  Readysetgo.

Apple Spice Cake
Yields 12-14 servings; Prep time: 20 minutes; Bake time: 50-75 minutes

1 1/2 cups expeller pressed coconut oil (it doesn't taste like coconut)
2 cups rapadura
3 eggs
3 cups spelt flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon Celtic sea salt
2 teaspoons vanilla extract
3 1/2 cups apples, grated

3 Tablespoons butter
1/3 cup turbinado sugar
3 Tablespoons whole milk
1/2 teaspoon vanilla
1 cup pecans, whole or pieces
  1. Preheat oven to 350 degrees if baking in a large cast iron skillet (I used a 10-inch) or 325 if baking in a tube pan.  Grease and flour skillet or pan.
  2. Beat oil and rapadura together in a mixer.  Add eggs, one at a time, while beating on a lower speed.
  3. Turn the mixer to a medium to low speed and add flour, cinnamon, nutmeg, baking soda, salt, and vanilla.  Continue mixing until well incorporated.
  4. Add grated apples and mix through.
  5. Scoop batter into the skillet or tube pan and bake for 50 minutes in the skillet or 60-75 minutes in the tube pan, or until a knife plunged into the center comes out clean.  If cooking in the tube pan, wait about 10 minutes and turn the cake out onto a serving dish.  If preparing in the skillet, leave it be.
  6. To make the topping, combine all topping ingredients except the nuts in a saucepan and bring to a boil over medium heat, stirring constantly.  Let boil for 1 minute, still stirring constantly, then remove from heat.  On a still-warm cake, immediately sprinkle the nuts and then drizzle the topping over the nuts.  Spread topping over the top of the cake.
Farmhouse cake

Fancy cake


  1. ooooh, can't wait to try it!! thanks for all your wonderful recipes! you inspire me! :)

  2. Oh, that farmhouse cake looks delicious!


  3. Yum!! Cakes are my weakness too (and I made 2 when I was hungry today too)


  4. Love your recipes!! What exactly is a large cast iron skillet (12", 14".....)? Thanks!

  5. Farmhouse - fancy?? Hmm, maybe I need to make them both to see which one I like better! They both look amazing!
    Thanks for sharing this with the Hearth and Soul Hop!

  6. Katie! Oh my GOD, remind ME never to visit your blog HUNGRY either! This cake looks super delicous! I had my mother's apple cake this weekend and love it so, but this, this, especially the skillet version, takes it up a notch! Thanks so much for sharing on the heart and soul hop! All the best. Alex

  7. Both variations look equally good and being apple cake, I know they both taste delicious.

  8. It's lovely having recipes that you can adapt for different situations like that, and both versions of your apple cake look delicious.

  9. ha ha ha!! I know just what you mean...I woulda been right there next to you...bracing myself against the bowl so as to keep my face out of it! This sounds delicious...I love its versatility- that is truly my favorite type of recipe. One that can be rustic and homey or tranform into a bit of a show for "special" occasions. Lovely! Thanks so much for sharing this (first, might I with the hearth and soul hop this week!!! :D

  10. Lol I learned that same thing - I always have a sandwich or something snacky before I do any baking now hehe.

    Farmhouse all the way for me, especially at this time of year where it's all about the rustic, comforting food :)

    Thanks for sharing the recipe, I love these blog hops!

  11. I might have shoved my face into this too! Especially as hungry as I was when I got home today... and not having to peel the apples? Well YUMMMY!

    Katie, I also wanted to let you know about my CSN giveaway this week -- I hope you'll check it out!

  12. Beautiful looking cake - love both of those presentations, but I think I might just ever so slightly veer towards the rustic (if I ever got it out of the bowl) - I admire your restraint :-)

  13. Mmm, mmm, and did I say mmmmmm? I absolutely love apples and spice - and a sweet, crunchy topping can only make it better.
    Thanks for a great recipe!

  14. oh my are killing me with this. i could eat both right up without a break, i think. YUM! thank you for sharing with tuesday night supper club

  15. Delicious! You should also link this to my Fat Camp Friday!

  16. Shh. I think your recipes are my favorite. Your photos are always so gorgeous too. Thanks for sharing once again.

  17. both looks yummy...i'm sure its delicious! happy weekend! :)

  18. Oh these look yummy. And we have some apples that are a bit soft, and this sounds like the perfect solution for them. I think I will be making a happy hubby this week!

  19. i made this tonight with the persimmons i had left in my freezer... it smells so good in the oven! thanks for the great recipe - i am thinking it is tomorrow's breakfast. :)

    my recent post: what an opportunity!


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