Apple Spice Cake

Apple-infused simple syrup, Apple filling, Orange Blossom Water Buttercream and Caramelized Apples

Difficulty: ***

Servings: 6

Time: 2 hours 45 minutes 

Calories: 500 per slice

Photo by Nofa Ouali

Baker’s Note:

Watching baking shows gave me the idea to incorporate the fall aesthetic with something I have a superfluous amount of; apples. I wanted to surprise my mother with a special apple spice cake –something that is unique to my culinary ability. It was definitely a test of my skill (and patience), but the tender crumb was clear enough that it paid off. Paired with an apple-infused simple syrup and sugared filling, apple chunks, and sweet caramelized apple slices, this cake will have you dreaming of autumn and of a second slice. 

For the Apple-Infused Simple Syrup

• 1 medium apple (diced and peeled)

• 1 cup sugar

• ¾ cup water

1. Add diced and peeled apple, sugar, and water into the medium saucepan over medium-high heat, stirring constantly. 

2. Once the mixture begins to bubble and the fragrance of apples is aromatic, remove from heat and strain to remove diced apples. 

3. Set to cool, using the syrup for the cake layers and the diced apples for the filling. 

For the Orange Blossom Water Buttercream

• ½ tbsp orange blossom water 

• ¼ cup unsalted butter (softened)

• 1 teaspoon salt

• 2 cups powdered sugar

• 1 teaspoon milk

• ¼ cup sour cream

1. Using a mixer fitted with a paddle attachment, combine butter and sour cream and slowly add in the sugar. 

2. Incorporate the milk, salt, and orange blossom water into the mixture until smooth and creamy. 

3. Set in the refrigerator with cling wrap for better handling. 

For the Apples (for cake batter)

• 2 medium apples (diced and peeled)

• 2 tbsp brown sugar

• 1 teaspoon ground cinnamon

1. Combine diced and peeled apples in a bowl with the cinnamon and brown sugar and set aside. 

Photo by Nofa Ouali

For the Apple Spice Cake

• 1 cup all-purpose flour

• ¼ cup brown sugar

• ½ cup cane sugar

• 2 large eggs

• ½ cup vegetable oil

• Small pinch of salt

• ½ teaspoon ground cinnamon

• ½ teaspoon of pumpkin spice

• ½ teaspoon vanilla bean paste

• 1 teaspoon baking powder

1. Preheat the oven to 350F and grease and flour two 6″ cake rounds, line with parchment paper.

2. In a medium mixing bowl, whisk together the flour, salt, spices, and baking powder. Set aside. 

3. In a stand mixer fitted with a paddle attachment, combine the sugars and vegetable oil well–for about 1-2 minutes. 

4. To the sugar and oil mixture, add each egg separately and incorporate well. Add vanilla bean paste last. 

5. Add in the flour mixture in 3-4 separate additions to avoid spillage, just until combined. (Do not overmix) Make sure to gently fold in apples. 

6. evenly spread the batter into prepared cake pans and bake for 35-45 mins or until a toothpick inserted into the center comes out clean.

7. Place both cakes in the pan to cool for a few minutes in the freezer (without flipping over) then turn out onto a wire rack.

For the Caramelized Apple Slices (optional)

• 1 large apple

• 1 tbsp butter

• A sprinkle of brown sugar

1. On a large baking pan with parchment paper, lay the apple slices in a row.

2.  Set small amounts of butter on each apple, along with a sprinkle of brown sugar to taste. 

3. In the broiler drawer of the oven, set apples in for about five minutes or until the sugar bubbles and the apples are slightly browned. 

4. Set apples to cool, then assemble with cake.

Assembly

1. On a cake turntable, set down one cooled cake layer. Pour a small amount of the simple syrup on top of each of the cake layers and add the diced apples in the center that were infused into the syrup.

2. In a piping bag, spoon in the buttercream and pipe along the edge of the faced-up cake, setting the other layer on top. 

3. Spread the buttercream around the cake and smooth with a smoothing spatula or butter knife.

4. Once the cake is fully coated in buttercream, add the caramelized apples on top in a fanned design. Spoon a small dollop of the frosting into the center and add two miniature cinnamon sticks for the aesthetic. 

5. Enjoy!

Tips: 

1. You can pour some leftover simple syrup over the sliced cake if desired.

2. Overmixing develops too much gluten in the flour, this leads to a dense, gummy, and chewy cake rather than soft and tender. 

3. Set the cake to cool for a long time before assembling, this makes the cake easier to handle and less likely to crumble.