Apple Spice Cake (sponsored by Pampered Chef)
My husband has a collection of power tools. Most are left collecting dust on a shelf, but the one tool that he uses all the time is his cordless drill. I never really got his love for the cordless drill, until I got and tried the Flex+ Multi-Prep Set. The Flex+ is a immersion blender, hand mixer and food processor and is cordless!! Can you say convenient? And now i totally understand the love for a cordless drill, because of my new love for the cordless Flex+ in my kitchen. I really think Pampered Chef is all about giving you the kitchen tools and gadgets you never knew you needed but now can’t live without.
Of course I had to try it out with a fall inspired recipe and this apple spice cake was the perfect pairing. It has all the warmth of fall and is easily made vegan (if that is your kind of thing). Topped with your favorite caramel sauce it is a little reminiscent of a caramel apple and there are never any complaints about that.
This post is sponsored by Pampered Chef. Any opinions offered are my own.
Apple spice cake
Ingredients
3 cups all-purpose flour
1 1/2 cups of sugar
1 1/2 tsp baking soda
1 tsp baking powder
¾ tsp salt
3 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
½ tsp cloves
1/4 tsp allspice
1/3 cup warm milk
1 cup of melted butter (or coconut oil)
3 cups grated apples (i prefer granny smith)
½ tbsp of vanilla
Optional: caramel sauce (recipe below)
Directions
Preheat oven to 325°F and lightly spray and line the bottom of a 9-inch springform pan with parchment.
In a medium bowl, mix together the dry ingredients.
Add in the warm milk, melted butter, and vanilla. Combine.
Add in this grated apple and mix until it is well combined and the apple is evenly distributed.
Pour batter into the pan and smooth the top with a spatula. Add apple slices if you choose.
Bake for 65-75 minutes until the center is cooked through. Allow to cool for 5 minutes and remove from springform pan and if using caramel, pour over cake while it is still warm.
Caramel sauce
Ingredients
1/4 cup maple syrup
1/4 cup honey
1/4 cup of sugar (coconut sugar works)
3/4 cups of heavy cream +2 tbsp divided (coconut cream works)
2 tbsp butter (vegan butter works)
¼ tsp salt
1 tsp vanilla
Directions
Over medium heat in a medium pot, combine maple syrup, honey, sugar, ¾ cup heavy cream, salt, and butter.
Bring to a boil and reduce heat to med-low, making sure to keep it at a low boil.
Watch it closely as it will boil up as it heats.
Once it reaches about 235°(softball stage and will just barely start to turn golden), remove from heat, add vanilla and 2 tbsp of heavy cream.
Store in an airtight container for about two weeks in the refrigerator. If the sauce gets too hard in the fridge, gently warm it in the microwave 20s at a time, and it will become pouring consistency again.
APPLE SPICE CAKE
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups of sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- ½ tsp cloves
- 1/4 tsp allspice
- 1/3 cup warm milk
- 1 cup of melted butter (or coconut oil)
- 3 cups grated apples (I prefer granny smith)
- ½ tbsp of vanilla
- Optional: caramel sauce (recipe below)
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cup of sugar (coconut sugar works)
- 3/4 cups of heavy cream +2 tbsp divided (coconut cream works)
- 2 tbsp butter (vegan butter works)
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Preheat oven to 325°F and lightly spray and line the bottom of a 9-inch springform pan with parchment.
- In a medium bowl, mix together the dry ingredients.
- Add in the warm milk, melted butter, and vanilla. Combine.
- Add in this grated apple and mix until it is well combined and the apple is evenly distributed.
- Pour batter into the pan and smooth the top with a spatula. Add apple slices if you choose.
- Bake for 65-75 minutes until the center is cooked through. Allow to cool for 5 minutes and remove from springform pan and if using caramel, pour over cake while it is still warm.
- Over medium heat in a medium pot, combine maple syrup, honey, sugar, ¾ cup heavy cream, salt, and butter.
- Bring to a boil and reduce heat to med-low, making sure to keep it at a low boil.
- Watch it closely as it will boil up as it heats.
- Once it reaches about 235°(softball stage and will just barely start to turn golden), remove from heat, add vanilla and 2 tbsp of heavy cream.
- Store in an airtight container for about two weeks in the refrigerator. If the sauce gets too hard in the fridge, gently warm it in the microwave 20s at a time, and it will become pouring consistency again.