Beautiful bright orange pumpkin has been sitting on my table for days, taunting me to use it in a cake or creamy soup. However, I decided to ignore it. I welcomed this fall with different fruit instead: apples. I welcomed it open hearted and with open arms, the way you welcome an old friend into your home, a friend who brings gifts, pumpkin soups, apple pies, plum jams and carrot cakes. I am a summer person, but this fall has been so beautiful I am slowly starting to convert into a fall type. No rains, sunny days, nice temperatures, warm colors. There is something melancholic in this season.
My pantry is packed with sweet plum jams my mom made, traditional pepper and aubergine spreads we call “ajvar“, spices like cinnamon, cardamom, ginger and nutmeg. This is the time when we drink young wine called “mosht”, eat baked chestnuts, indulge in pancakes filled with plum jam, apple pies and everything smells of cinnamon.
Before I gave pumpkins the right to rule my kitchen and daily meals, I had taken 4 juicy apples I picked myself in our garden and turned them into the most beautiful autumn cake, the one with which I welcomed this season into my kitchen, home, heart, onto my plate.
This cake can be whatever you want it to be. You can bake it in a rectangular pan, you can cut it in half and fill with cream and thus turn into a celebration cake, you can add some nuts or raisins to it…many possibilities. It is a combination of moist cake filled with cinnamon and apples and Swiss meringue frosting.
PrintWelcome fall: Apple Cake
- Total Time: 60 minutes
- Yield: 1 rectangular cake 1x
Description
This moist apple cake is infused with cinnamon and topped with a luscious Swiss meringue frosting, perfect for welcoming the fall season.
Ingredients
- 1/2 cup (115 ml) vegetable oil (or melted butter)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons powdered cinnamon
- 1/2 teaspoon powdered ginger
- Pinch of salt
- Zest of 1 lemon
- 4 juicy apples, peeled, cored, and chopped
- 3 large eggs
- 1 cup (200g) brown sugar
- 2 cups (250g) all-purpose flour
- Swiss meringue frosting (optional, for topping)
Instructions
- Preheat your oven to 356°F (180°C). Grease and flour a rectangular baking pan.
- In a large bowl, combine 2 cups of all-purpose flour with a pinch of salt, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, 2 teaspoons of powdered cinnamon, and 1/2 teaspoon of powdered ginger. Set aside.
- In a separate bowl, beat 3 large eggs with 1 cup of brown sugar until the mixture is pale and fluffy.
- Gradually add 1/2 cup of vegetable oil and the zest of 1 lemon to the egg mixture, mixing well.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped apples until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally top with Swiss meringue frosting before serving.
Notes
You can substitute vegetable oil with melted butter for a richer flavor. This cake can be baked in different shapes and can be filled with cream for a celebration cake. Adding nuts or raisins is a great variation. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30
- Sodium: 180
- Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 55
this looks fantastic- and i like the choice of ingredients!
Thank you devin!
Beautiful cake, Tamara! Apple cake is a brilliant idea and perfect for my family because my son doesn’t like pumpkin much but loves apples. Thanks for the inspiration!
Thank you, Kelsey! I am glad you like this, I hope your son likes it as well :)