Autumnal Spiced Apple Cake

There’s something about the first chill in the air, the gentle gold of fallen leaves, and the scent of apples that instantly transports me into autumn. I picture wandering through an orchard, basket in hand, the sun low and honey-coloured, and the crisp snap of an apple breaking under my teeth. That’s the feeling I wanted to capture in my kitchen with this cake: all the warmth, spice, and nostalgia of fall, wrapped up in a tender, cosy sponge. Autumn, after all, is for apples — and for indulgent little puddings that hug you from the inside out.

With a Nordic Ware Apple Pan sitting, gathering dust in the pantry, and a great desire to bake, it was fate that the two would collide. I give you my Autumnal Spiced Apple Cake: a bake that takes all the goodness of the somewhat old-fashioned yet delicious stuffed baked apple and transforms it into a cakey pudding. Omit the sauce at your peril — this is not the time for calorie counting; this is home comfort and indulgence at its finest.

The result is a light, tender, and airy sponge, filled with apples, some even from my garden, Calvados-soaked raisins, and a little pumpkin pie spice. Topped with a superbly simple salted toffee sauce, this cake embodies autumn in both aroma and flavour.

Whether baked in a Nordic Ware pan or a standard round tin, this cake is essentially a giant hug in cake form. The sour cream in the batter keeps a slightly sticky crumb, while the cooking apples add a necessary tang. As it bakes, your home will be filled with the scent of autumn; as you eat it, your belly will feel cosy warmth from every mouthful.

Autumnal Spiced Apple Cake

Prep: 45 mins | Cook: 45 mins | Servings: 8-10

A sweet, spiced sponge cake packed with tender apples and Calvados-soaked raisins, topped with a simple salted toffee sauce — autumn comfort in every bite.

Ingredients:
200g Butter, softened
200g Golden caster sugar
3 Eggs
250g Self-raising flour
200g Apples, peeled and cored
100g Raisins
100ml Calvados
300ml Sour cream
2 teaspoons Pumpkin pie spice
1 teaspoon Baking powder
100g Caster sugar (for toffee sauce)
397g Condensed milk (for toffee sauce)

Instructions:
1. Preheat oven to 180°C and prepare your cake tin (Nordic Ware or standard round tin).
2. Dice apples, mix with raisins and Calvados, set aside.
3. Cream butter and sugar until pale and fluffy.
4. Beat in eggs, then fold in sour cream.
5. Fold in flour, pumpkin pie spice, and baking powder.
6. Gently fold in apples and raisins.
7. Pour into tin and bake 30–40 mins until golden and skewer comes out clean.
8. Cool slightly, then turn out.
9. For the toffee sauce, caramelise sugar with a tablespoon of water, then whisk in condensed milk over low heat until smooth.
10. Spread a little sauce between layers if stacking, pour remaining sauce over the cake. Optionally insert a cinnamon stick for an apple 'stem'.
11. Serve warm with ice cream, crème fraîche, or double cream. Omit the sauce at your peril!

Tips & FAQs

Apples: Firm cooking apples like Bramley give a lovely tang and texture.

Raisins: Soak in Calvados for extra moisture and flavour.

Spice: Pumpkin pie spice works perfectly; substitute cinnamon, nutmeg, and ginger if preferred.

Toffee Sauce: Make fresh for drizzling or store in a sterilised jar for up to a week.

Cake Tin: Nordic Ware is lovely for presentation, but any 18cm round tin works.

Measurements: For US/imperial conversions, see this handy guide.

Storage: Covered at room temperature up to 3 days; refrigerate up to 5 days.

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