Autumn, 'tis the season for apples. Apple picking, apple crunching, apple pies & crumbles, not to mention the Halloween apple bobbing. Of course, autumn also shouts plums and pears and pumpkins, but they'll just have to wait until another day. Of course where apples lead, cinnamon duly follows. Today is all about autumnal spiced apple cake.
With a Nordic Ware Apple Pan sitting, gathering dust in the pantry, and a great desire to bake it was fate that the two things 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.
The result - a light, tender, airy sponge with filled with apples, from my garden no less, Calvados soaked raisins and a little pumpkin pie spice. Topped with a superbly simple salted toffee sauce and we were in dessert heaven.
There's a hefty dose of sour cream in the batter helping keep a slightly sticky crumb, while the cooking apple lends a very necessary tang to the finished bake.
Whether you bake this in a fancy Nordic Ware pan or standard springform cake tin, it is a swoon-worthy pudding. The aromas wafting from the oven as it bakes will imbue your home with the scent of autumn, while the eating of it will inhabit your belly with comfort and warmth. This pudding is a giant hug in cake form.
Omit the glaze at your peril; this pudding is not the time to be watching calories, it is the time for home comfort and indulgence. Serve with ice cream, creme fraiche or double cream. Personally, I do not feel custard would work well here; it would be too sickly sweet.
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