Apple Spice Cake
Yield: 8-10 Servings
2 Cups Diced Honey Crisp Apples
1 Cup Sour Cream
1 Stick Unsalted Butter, Room Temperature
1/2 Cup Organic Cane Sugar
1/4 Cup Vermont Maple Sugar
2 Large Eggs
3 Tablespoons Milk, Divided
2 Teaspoons Vanilla Extract, Divided
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Pink Peppercorns
2 Teaspoons Apple Pie Spice
1/2 Cup Chopped Walnuts, Toasted
1 Cup Powdered Sugar
2-3 Tablespoons Milk
During the fall, we just can’t seem to get enough apples. And like most chefs, we have many ways to use them. We love this one because it makes both a great coffee cake and a simple dessert at the end of a meal. It is moist and refreshing without being too sweet. And it takes advantage of the bountiful harvest of apples right in our area. For a little richer version, you might like to try our Apple Butter Caramel Sauce on top instead of the glaze.
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with baking spray.
Place apples and sour cream in a small bowl. Stir to combine, cover, and refrigerate until ready for use.
Cream together butter and sugars in a large mixing bowl. Add eggs,1 tablespoon milk, and 1 teaspoon vanilla. Beat together until creamy and set aside.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and apple pie spice. Slowly add wet ingredients to the dry mixture. Beat by hand until mixture is well combined and smooth. Add sour cream and apple mixture, along with walnuts. Mix to combine.
Spoon mixture into prepared Bundt pan. Place on middle rack in oven and bake for 55-65 minutes, until a skewer inserted in the middle comes out clean. Remove from oven and allow to cool for 15 minutes before removing cake from pan. Cool completely, then drizzle on top with a simple glaze made with the milk and powdered sugar. This cake is also great served as a dessert with ice cream and caramel apple sauce.