Fall Spice Apple Cake

Get your seat belts on because my friends this Fall Spice Apple Cake is exuding fall in all of it’s wondrous glory. Over the moon to share this one with everyone and add it to our  Delish In a Pinch digital cookbook.

You can make this cake in a PINCH. It’s super easy and yummy. It’s not too sweet and the spice to sweet ratio hits all kinds of tastebud perfection. The whip cream is infused with cinnamon and vanilla. The cookie butter is balanced out by the nutmeg and Star Anise. The apples add the crisp freshness of fall, and the drizzle of cookie butter on top reminds you of the base flavor. The cinnamon chips are an extra added bonus of sweet. This would be a perfect pair to a (dare I say it) Pumpkin Spice Latte or (my fav atm) Pumpkin Foam Cold brew!

I believe I could talk about this cake all day so I bid you all a glorious FIRST Fall weekend. We are finally having crisp fall days here!!!

Hera’s Pinch

Looking for additional oomph of  flavor? We  have a version of this cake where we add homemade butterscotch glaze. 3 tablespoons of powdered sugar, 1 tablespoon of butterscotch syrup, mix them together and drizzle on the top. 

After the cake is assembled put it in the fridge and serve it cold. 

Remember that zester we invested in? Use it for the spices here.

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Fall Spice Apple Cake

Author: Delish In A Pinch

Prep time: 10 MinCook time: 30 MinInactive time: 10 MinTotal time: 50 Min

Ingredients

• 1 cup flour
• 1/2 cup raw sugar
• 1/2 cup brown sugar
• 1/4 teaspoon nutmeg (freshly zested)
• 1/8 teaspoon of Star Anise (freshly zested)
• 3/4 teaspoons salt
• 3/4 teaspoons baking powder
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 6 tablespoons of water
• 1/2 cup cookie butter (Biscoff) + 2 additional tablespoons for drizzle
• 2 apples thinly sliced
• 1 cup heavy whipping cream
• 1 teaspoon of vanilla
• 3 tablespoons of powdered sugar
• 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 350℉.
2. Grease an 8x8-inch baking dish and line the bottom with parchment paper.
3. In a large bowl, whisk together the flour, raw sugar, brown sugar, nutmeg, Star Anise, salt, and baking powder.
4. In a medium bowl whisk together the egg, vanilla, buttermilk, sour cream, water, and cookie spread (Biscoff). Add the wet ingredients to the dry ingredients and stir to combine. Do not overmix. Pour into the baking dish.
5. Bake until a toothpick inserted into the center comes out clean. Begin checking after 30 mins.
6. Cool in the pan for 10 minutes. Lift the cake up from the pan by holding the sides of parchment paper and set it on a cooling rack to cool completely.
7. When it has cooled, place the cake upside down on the serving dish and remove the parchment.
8. For the whipped cream, add the heavy whipping cream, vanilla, cinnamon, and powdered sugar into an electric mixer with the whisk attachment and whip until soft peaks form. Layer this on the cake when it is completely cooled.
9. Thinly slice the apples (see note) and place them on the cake.
10. Put the 2 tablespoons of cookie butter into a microwaveable bowl and heat for 15-20 seconds.
11. Drizzle the warmed cookie butter on top of the cake.
12. Top with cinnamon chips as garnish.

Notes:

One quick way to make sure the apples do not brown is to slice the apples and put them into a bowl of water with ice. Cover it with a paper towel gently pressing into the bowl so all apples are submerged in the water. When you are ready to use them just remove the water and pat the apple slices down with a paper towel.

You may use store bought already grounded spices, no shame in that game! Do what works for you.