Spiced Apple Cake

This was my contribution to Thanksgiving dinner with my family. Normally, I'm in charge of Cherry Cherry crunch (a yummy cherry dessert), Broccoli Cheese Casserole (must have), and I always make some kind of apple dessert because it's kinda my favorite. However, I had to work this year so I couldn't contribute as much as I would have liked. Regardless, this cake was really yummy and went great with the homemade whip cream my Gram had prepared.

Spiced Apple Cake

Adapted from JoytheBaker

Ingredients

Sauteed Apples

2 tart apples (about 1 pound)

2 tbsp butter

2 tbsp sugar

Cake

12 tbsp butter, at room temp

1 c packed light brown sugar

4 egg yolks, at room temp

1 3/4 c flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp allspice

1/2 tsp cloves

1 tsp cinnamon

1/4 tsp nutmeg

1/2 c plus 1 tbsp sour cream

1/4 c sugar

Directions

Preheat oven to 350. Butter and flour a bundt pan or a spring form pan.

To saute apples: peel, core and dice the apples into 1/4 inch cubes. Melt the butter in a saute pan over medium head until the butter begins to bubble. Add the diced apples and cool for 1 min, stirring. Add the sugar and continue to cook for 2 min. Turn the heat to low and cool the apples, uncovered, for 4-5 min until they are softened. Remove from heat and allow to cool.

To make cake: cream the butter, sugar and spices in a stand mixer with the paddle attachment until light in color and fluffy. Stop mixer occasionally to scrape down the sides. Add the egg yolks one at a time until incorporated.

Measure out the flour, salt, baking powder and baking soda. With the mixer on low speed, add half of the dry ingredients. Once incorporated, add the sour cream all at once. Once that's incorporated, add the other half of the dry ingredients. Fold in the cooked apples (the batter will be thick).

Spread the batter into the prepared pan and distribute evenly. Take a knife and run it in a singular circular motion through the batter 1 inch from the edge of the pan (this will help the cake rise evenly). Sprinkle the cake with sugar and bake for 60-70 min or until a toothpick inserted comes out clean. Allow to cool for 10 min before turning out onto a cooling rack. Enjoy!