Warm notes of clove and nutmeg make this apple spice cake ultra comforting.
Caitlin Bensel; Food Stylist: Torie Cox
This apple spice cake isfall embodied in a dessert.
The crumb is ultra-moist and tender, thanks to grated apple (which is well worth the effort!)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
and is punctuated by the nutty crunch of toasted pecans throughout.
It has an underlyingcaramelflavor frombrowned butterand brown sugar, and warm notes from clove and nutmeg in the batter.
As far ascream cheese frostingsgo, the one we finish this cake with is super light and fluffy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The orange zest beaten in also adds a bit of brightness that complements the cozy cake.
The Best Apples for Baking
When it comes to baking, different apples havewildly different results.
Cool completely, then wrap and freeze for up to three months.
Credit:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Freeze for longer storage (up to three months).
Pour brown butter into a medium bowl.
Let stand until barely warm to the touch, 30 to 35 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Gradually whisk in vegetable oil and brown butter.
Gradually whisk in flour mixture just until combined.
Fold in apples and pecans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cake cool in pan on a wire rack 15 minutes.
Beat on medium speed until light and fluffy, about 3 minutes.
Increase speed to medium-high; beat until frosting is fluffy, about 2 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Garnish with additional toasted pecans and a sprinkle of ground nutmeg.
If you aren’t a fan of pecans, walnuts or almonds complement apples nicely.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
