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Spiced apple cake served and ready
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Spiced Apple Cake

Spiced Apple Cake bakes up incredibly moist and tender, with warm spices, juicy apples, and a hint of tangy richness from sour cream that makes every bite comforting and irresistible.
Course Dessert
Cuisine Italian
Author Pina Bresciani

Ingredients

Apples for the top of the cake

  • ½ lemon juiced
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon

For the Cake

  • 1 ½ sticks unsalted butter room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs room temperature
  • 1 cup sour cream room temperature
  • ¼  cup water
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 apple small dice (to go in the cake batter)
  • 2 tablespoons powdered sugar to dust the finished cake (*I think I used more than 2 tbsp, since the apples absorbed the powdered sugar quickly, so I had to keep adding)

Instructions

  • Butter + flour an 8- or 9-inch springform pan
  • Preheat oven to 350 degrees F.
  • Cut your apples and place in a small bowl. Drizzle with the lemon, sugar, cinnamon and gently toss. Set aside.
  • In an electric stand mixer fitted with the paddle attachment, beat your butter + sugar on medium until light and fluffy. Add the eggs, scraping down the sides and bottom as you go to make sure everything is incorporated.
  • Add the sour cream, water and vanilla and blend completely for about 2 more minutes.
  • In a small bowl whisk together your flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and cloves.
  • Pour your dry ingredients into the butter mixture and mix on low until barely combined. Take the bowl out of your stand mixer, add the small diced apples and fold the apples in using a spatula until just mixed.
  • Scoop the mixture into your prepared pan. Gently tap the pan on the counter to let any air bubbles escape. 
  • Now place the apples in concentric circles around the pan until the entire top is covered in moon-shaped apple slices.
  • Put cake in the oven for 60-70 minutes (*mine was in for about 90 minutes), on the top rack. Around 50 minutes in check on the cake. If it's getting too bronzed, throw a sheet of foil over the top to keep the apples from burning. I knew the cake was ready by inserting a toothpick in the center and it came out clean/dry. 
  • Run a knife around the outer edges of the cake pan and take the springform off immediately to expedite cooling. Let cake sit for about 45 minutes. 
  • Just prior to serving, sift powdered sugar over the top of the cake.