Sometimes a photo is worth a thousand words, and that’s definitely the case with this Spiced Apple Cake recipe ~ you can clearly see the moist tender crumb, and I bet you can almost smell the warm aroma of cinnamon, nutmeg, and cloves. The glossy frosting with with a hint of crackling on the surface tells you the rest of the story ~ yum!
How do you judge a cake? I always look for a good crumb. I can’t know anything important about a cake until it’s cut open. I like a nice blowsy, moist crumb, no straight edges or sharp corners. If you cut into a cake and little bits fly off here and there, that’s a good sign. A cake with a good voluptuous crumb can stop me in my tracks, and that’s exactly what happened when I saw this one on White Lights on Wednesday. I had to make it mine.
There are so many things I love about this cake besides that great crumb. It’s got a nice deep spiced apple flavor, and it’s super moist thanks to the cup of apple butter in the batter. I used Greek yogurt, too. I’ve been having a lot of success substituting it into baking recipes, I think it helps give a light texture. I topped the cake with a sweet but still more spicy nutmeg glaze. If that doesn’t scream fall…
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs
- 1 cup Apple Butter
- ½ cup Greek yogurt
- 1 1/2 cups confectioner's sugar
- milk for thinning
- 1 tsp fresh grated nutmeg
- Set the oven to 350F
- Whisk together the dry ingredients and set aside.
- Cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the apple butter.
- Add the dry ingredients to the wet ingredients alternately with the yogurt, beginning and ending with the dry. Mix just until combined, don't over beat.
- Spread the dough into a 9x5 loaf pan (spray lightly with cooking spray and/or line with parchment paper for easy removal) and bake for about 55 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool on a rack while you make the glaze.
- To make the glaze, mix the confectioner's sugar with enough milk to form a spreadable glaze. Stir in the nutmeg to taste.
- Spread the glaze on the warm cake.
recipe adapted from White Lights on Wednesday
I loved this cake. I’m going to keep it around for that day when there’s a first hint of a chill in the air. Or when I just want to pretend there is!