Celebrate the beginning of apple season with a simple pound cake filled with chopped apples and spiced with cinnamon.
By Patty Price
I’m a happy camper this year as I have more apples on my trees than ever before, enough for me and whatever animals are feasting on them at night. I feel like laying out a blanket and a picnic hamper, maybe some tooth picks or a few after dinner mints?
The apples are tart and perfect for baking as well as eating, so I picked a basket full and baked my first apple cake of the season. This apple cake recipe was adapted from The World Of Cake by Krystina Castella.
It’s a recipe loosely based on a French Canadian version of pound cake which is called a Quatre-Quarts. The French name refers to it’s traditional ingredients consisting of one pound each of flour, butter, sugar and eggs. The addition of apples and cinnamon to this simple pound cake recipe is a lovely way to bring early Fall’s apple season into your own home where you don’t have to share your apples with critters that make noises in the middle of the night.
- ¾ Cup or 1 & ½ sticks(170 grams) unsalted butter
- ¾ Cup(90 grams) granulated sugar
- 3 Eggs, separated
- 1 Cup(120 grams) spelt flour
- ¼ Cup(30 grams) all purpose flour
- 1 Teaspoon ground cinnamon
- 1 Teaspoon vanilla extract
- ¼ Teaspoon sea salt
- 1 Generous cup(300 grams) peeled, cored and chopped baking apple, like Pink Lady
- 2 Tablespoons(18 grams) unsalted butter, softened
- 1 Cup(120 grams) confectioner's sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
- ¼ Teaspoon ground cinnamon
- In a medium bowl mix together the flours and cinnamon, set aside.
- In the bowl of a standing mixer cream the butter and sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the vanilla and gradually add the flours.
- Remove the batter from the mixer bowl and place in a large bowl.
- Clean the mixer bowl, return it to the stand mixer.
- Add the egg whites and salt to the bowl and beat until stiff.
- Gently add the egg whites to the batter and fold in the chopped apple.
- Scrape the batter into the prepared pan and smooth down the top.
- Bake for about 45 minutes or until tester inserted into cake comes out with a few crumbs.
- Cool in the pan for about 20 minutes and when it's cool enough turn the cake out onto a wire rack to finish cooling.
- Make the icing in a small bowl by mixing together all the icing ingredients until smooth, it should be fairly thick.
- Drizzle the cake with icing or pipe on with a small piping bag.
- Let the icing set up before serving.
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.