Spicy Apple Cake

Don’t you just love the smell of autumn? For me autumn smells of woodsmoke, damp leaves, ripe fruits… and cinnamon spice!

This sugar is called “Bratapfel” spice, which means roasted apple spice… and it is the perfect mixture for autumn apple dishes. A mix of golden sugar, cinnamon, cloves and vanilla. When I opened the jar the sweet aroma whispered to me…  “applecakeapplecakeapplecakeapple…”

I needed little persuasion…

Spicy Apple Cake

  • 250g (2 cups) plain flour
  • 100g (1/2 cup) brown sugar
  • 1 tsp bicarbonate of soda
  • 55g (1/4 cup) butter, melted and cooled a little
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp cardamom
  • 2 heaped cups chopped peeled apples (in my case three smallish apples)
  • 2 tbsps brown sugar mixed with a little cinnamon, OR 2 tbsps Bratapfel sugar

Preheat oven to 190°C/375°F.

Combine flour, sugar, baking powder, spices and baking soda in a bowl. In a separate bowl whisk together the egg, buttermilk and melted butter.  Then pour the wet ingredients into the dry and stir until just combined. Gently fold in the apples.

Pour batter into a greased 20 x 20cm (8×8 inch) pan. Sprinkle top with Bratapfel sugar or brown sugar. Bake for 20 to 25 minutes.

Serve with whipped cream!

40 thoughts on “Spicy Apple Cake

  1. The spice mix is new to me and intriguing! A sweet, moist apple cake with the warming spices of fall is very enticing, a splendid dessert!

    • Hi Cindy – thanks for your comment! I try to remember to write in both, but some of my older recipes only have either metric or US. The link to the tables I added is my trusty guide!

  2. I woke up this morning thinking I have to make an apple cake (I have lots of apples right now) and this looks so easy and delicious, I’m going to give it a try. Plus, it has cardamom in it – a huge bonus, in my books! Thanks so much for the recipe!

    • Hi Sheryl. So you’re a fan of cardamom too? I only discovered it a couple of years ago, and have to stop myself putting it in everything! LOL! 😉

    • This recipe is an old favourite – if I want to make it a bit healthier I use wholemeal flour, which makes it a bit denser, and more “rustic”.

  3. I see that the root in German braten, which I know from Bratwurst, Sauerbraten, and now Bratapfel is ultimately the same root that led to the native English words bread and brew. All these words have to do with boiling, cooking, and related activities.

  4. Dear Cathy, boy am I in serious trouble coming over to your place at this time of the night….I think I hear whispers of applecakeapplecakeapplecake too….oh what am I gonna do? Beautiful images to carry to my dreams from here! Hugs and sweet night xx Sharon

  5. The sugar/spice concoction sounds wonderful! I make a bread pudding that I usually top with with brown sugar, but that would be great to put on top of it for this fall!

    • I’m afraid the ratio is a mystery! My tip would be to add a little cinnamon to some brown sugar and then add a bit more – when baking I always underestimate how much spice I need. The original sugar has cinnamon, vanilla and cloves in it, but up until now I’ve been making this old favourite with just cinnamon sugar.

  6. Pingback: Eve’s Pudding for British Pudding Day! | Words and Herbs

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