Grandmas's Apple Spice Cake

5 from 1 vote

This was Grandma’s Apple Cake, but I like a little extra spice and have altered it to my liking

Prep Time15

Cook Time45

Servings:

Calories: 806kcal

Ingredients

6 Cups Apples coarsely chopped granny smith or any other firm slightly tart apple
2 Cups Sugar I have successfully used coconut sugar to lower the glycemic level and create the slightest hint of caramel
2 Eggs
½ Cup Vegetable oil sub coconut oil if preferred for a cleaner taste, melted butter if you prefer more buttery taste
2 Tsp Vanilla
1 Tsp Salt
2 Cups Flour I have successfully used all-purpose and a mix of whole wheat, recommend sifting if you do so
2 Tsp Baking soda
½ Tsp Baking Powder
3 Tsp Cinnamon
½ Tsp Ground Ginger
¼ Tsp Ground Allspice
½ Tsp Ground Cloves
1 cup Chopped Walnuts optional

Frosting

8 Oz Cream Cheese
1.5 Cups Butter
1 Tbs Vanilla Extract
7 Cups Powdered Sugar

Instructions

Preheat oven to 350
Brown the apples for approximately 15 minutes in a skillet with some butter

Make The Cake

After apples have browned, mix with sugar, eggs, and oil
Whisk dry ingredients then incorporate into the apple mix
Fold in walnuts, if using
Bake 25-30 minutes in greased and floured pan until a toothpick inserted comes out clean and edges begin to slightly pull away from the pan. I use two 8” cake pans.

Make The Frosting

Bring the butter and cream cheese to room temp
Place it in your mixer
Add the vanilla extract
Slowly add the powdered sugar until you reach the proper consistency

Notes

I typically frost with a traditional cream cheese frosting. I have pulsed coconut sugar in my Ninja to make it fine ground and used this as a sweetener in the frosting. It will make it a caramel-like color and have a bit of caramel taste, which I find pleasant with the apple and spice flavors. If you want it white, stick to confectionary sugar.

For The Apple Skin Flowers

When peeling the apples, I made long strips of the skin that I placed in a bath of cool water and a bit of lemon juice to prevent browning. When it was time to decorate, I rolled the skins to create the look of a flower. If they were stiff and would not hold the form, I used a toothpick pierced through the bottom to hold it together until it stayed or frosting was able to be applied and “glue” it together. Do not be afraid to fail, baking is NOT an exact science. There is grace for some margin of error, and when you do fail, simply try again

Nutrition