Thursday, October 8, 2009
Apple Spice Cake Recipe (Parve/Dairy Free)
For the past few weeks I have been trying to figure out why I don't like spice cakes. I love cakes and I love spices so why don't I like them when they are together? Yesterday I finally figured out why. It's the cloves that are in almost all spice cake recipes that I don't like. I came up with this combination of spices based on Syrian Jewish cooking. They often use a combination of allspice and cinnamon. I also added some nutmeg and for the first time I found myself enjoying the "spice" in a spice cake.
Nonstick vegetable oil and flour spray (I like spectrum canola oil baking spray with flour because it's all natural)
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
3/4 teaspoon salt
2 cups Braeburn apples (I have also used macouns), peeled, cored, coarsely grated. You will need 4 or 5 apples.
1 1/2 cups walnut or canola oil
3/4 cup sugar
1/2 cup (packed) light brown sugar
3 large eggs
1 teaspoon vanilla extract
Position rack in center of oven and preheat to 325F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Measure 2 cups grated apples.
Using electric mixer (or mix master), beat oil and sugars, in large bowl. Beat in eggs and keep beating for about 3 minutes. Mix in vanilla. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan for 20 minutes.