This cake is the perfect fall dessert to enjoy with a cup of tea on cool autumn day. It’s apple and spice and everything nice. It’s super easy to make too.
I’m in love with the texture of this cake. It’s so moist and tender. I adapted my vanilla cake recipe and came up with this fall variation. I used apples from our tree, cardamom and cinnamon. It’s a pretty perfect combination.
Moist apple spice cake
- 2 large eggs
- 2/3 cup granulated sugar
- 2/3 cup vegetable or sunflower oil
- 1/2 cup vanilla or plain yogurt
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (in dry ingredients)
- 1 tsp cardamom (in dry ingredients)
- 2 apples, sliced thinly
- 1/4 tsp cinnamon (on apple slices)
- 1/4 tsp cardamom (on apple slices)
- 1 tbsp brown sugar (on apple slices)
Preheat oven to 325 degrees.
Grease a 9 inch round cake pan generously with butter. Refrigerate the buttered pan while you prepare the cake batter.
In a stand mixer, fitted with the paddle attachment, beat the eggs and sugar until light and fluffy.
Add in the oil a little bit at a time and mix on low speed.
Add the yogurt and vanilla and mix until incorporated.
In a separate bowl, combine all of the dry ingredients.
Add the dry ingredients to the wet ingredients and mix just until incorporated.
Core and cut the apples into thin slices.
Remove the cake pan from the fridge. Cover the bottom of the pan with the apple slices.
Mix one tbsp of brown sugar with 1/4 tsp cinnamon and 1/4 tsp cardamom. Sprinkle onto the apple slices.
Pour the cake batter onto the apple slices.
Bake for 40 minutes or until a toothpick comes out clean.
Allow the cake to cool for 15 minutes before turning the cake onto a plate.
Garnish with whipped cream and fresh apple slices.