Apple cake with cinnamon and allspice
By Joe
Source: Serious Eats — María del Mar Cuadra, Apple Cake.
A apple cake recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 165°C and adjust oven rack to middle position. Grease 25 cm springform pan and put on a foil-lined baking tray. Cut into thin pieces (around 5–6 mm thick) 4 apples and put in mid-sized bowl. Toss with lemon juice (1 tablespoon), brown sugar, and salt (1/8 teaspoon). Arrange apple slices in 2 concentric circles in ready pan with slices a little overlapping. Dot with butter. Cut leftover apples into big chunks and pulse in food processor with leftover 1 tablespoon lemon juice till coarsely chopped; measure out 3 cups and keep to one side. In mid-sized bowl, beat together flour, granulated sugar, cinnamon, allspice, bicarbonate of soda, and 1 teaspoon salt. With mixer on mid-sized speed, beat eggs in a separate big bowl. Slowly add oil and vanilla extract with mixer runnin. Reduce speed to low plus tip in flour mixture in three additions, alternating using chopped apples. Wipe down sides plus bottom of bowl; if using, tip in nuts plus raisins plus blend just till everything is uniformly mixed with rubber spatula. Pour batter into pan and bake till toothpick inserted in middle of cake comes out clean, around 1 1/2 hours. Invert cake onto cooling rack plus leave till it is cold 20 minutes. Remove sides of springform pan, next, with care take out pan base using the help of a knife. Go fully cold before serving. Dust top of cake with icing sugar and extra ground cinnamon if wanted. Cake may be stored in an airtight container upwards to 1 week.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
29.5 g per serving
59 % of the 50 g daily maximum · 118 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 459 kcal |
| Protein | 3.8 g |
| Carbohydrate | 59.6 g |
| of which sugars | 38.9 g |
| of which free sugars | 29.5 g |
| Fat | 23.9 g |
| of which saturates | 4.9 g |
| Fibre | 3 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
