a lightly sweetened spicy cast iron “cake’’ that you can make as fancy or as straight forward as you want- if you have a mandolin to slice the apples a decorative pattern makes for a stunning presentation but equally tasty and almost as pretty is the apples cut into bite sized pieces.
more things apple or cake or cast iron
sometimes I still have dreams about this spiced apple bundt cake (This one really is cake like with a maple cream cheese frosting
if you want more cardamom this crumb cake baked in cast iron is amazing for holiday (or any day) brunch
resources that answer the questions I didn’t
is this really a cake?
- sort of, the original recipe calls for twice the butter and sugar that I used (see the link below) if you want it sweeter then ADD MORE SUGAR. Because even though I love caramel sauce (which is basically just burnt sugar and cream) I usually prefer my desserts with reduced sugar.
- the cake I based this on is a variation of a german apple cake that doesn’t fancy slice the apples and is both richer and sweeter and thus slightly more cake like
what do you mean by “cream together?”
- this post from king arthur flour is an excellent visual resource for what to look for when creaming together sugar and butter
do I have to bake it in a 10 1/2 inch cast iron?
- no, you can use a spring form cake pan or a nine inch cast iron keeping in mind that the bake time make need to be increased by 10-15 minutes
- 3 medium apples
- 1 tsp ground cardamom you can sub cinnamon if you prefer
- 1/2 tsp ground ginger
- 1/4 cup granulated sugar
- lemon juice
- 3/4 cup granulated sugar
- 1 Tablespoon molasses
- 1 stick room temperature unsalted butter 1/4 cup or 8 Tablespoons
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 2 tsps orange liquer optional
- 1 cup whole wheat pastry flour You can use AP if you prefer
- 1 t 1/2 tsp baking powder
- 1/2 teaspoon table salt or 3/4 tsp diamond kosher
- 1/2 teaspoon ground ginger
- peel the apples, slice and macerate by tossing with the granulated sugar, cardamom, 1/2 tsp of ginger, and lemon juice in a large bowl- set aside
- pre heat oven to 350F
- in a stand mixer with the beater attachment cream together butter, sugar, and molasses until fluffier and lighter, add eggs, vanilla, and orange liqueur and beat again until throughly combined (about two minutes, you may need to pause and scrape down the bowl once or twice)
- remove from mixer and add the dry ingredients, stirring or folding gently to combine until no dry bits remain.
- butter your (well seasoned 10 1/2 inch cast iron) pan and spread in the batter
- layer in the apples (you can discard the left over juice or reserve for something else like apple sauce) pressing down if necessary to help spread the batter- I had some broken leftover broken bits that I added to the apple sauce I’d made the day before. )
- sprinkle the apples with a little bit of sugar or cinnamon sugar if desired and bake until the batter is cooked through and begins to pull away from the sides of the pan (you can also do the toothpick test) about 40-45 minutes
- best served warm- on its own or with a sprinkling of powdered sugar or a generous dollop of whipped cream