Ottolenghi's Spiced Apple Cake

I don't really need another apple cake in my files.......but I guess there is always room for one more.

I was intrigued by this recipe from Ottolenghi SIMPLE cookbook. I have seen a lot of instagrammers make it, and it sure looked great.

The recipe is pretty basic, nothing fancy. Sour cream, butter, sugar and eggs....the usual suspects.

But then, there are these gorgeous spiced apples piled high on top of the batter, creating a layer/topping of heavenly goodness.

I was in.

The original recipe was in UK measurements, but the cookbook is now made for US markets, so it is in my language, the language of a dope who can't convert metric properly.

It calls for "apple pie spice" mixed with demerara sugar, which I have none of either.

Do not be tempted in substituting Turbinado sugar for the Demerara. Yes, they are both raw sugars, but they are not the same animal.

Just go out and buy a bag of it. I sent Henry out...he found it, no problem. :) #nicehusband.

*I made my own apple pie spice from The Lemon Apron's recipe for CHAI Spiced Apple Cake:
It is a mixture of cinnamon, ginger, cardamom, allspice, cloves and yummy black pepper! But if you have apple pie spice, then go ahead and use it.

Here is the original recipe as printed in Ottolenghi SIMPLE: of course I added lemon zest, cause I love it in cakes!

for the Cake Batter:

1/2 c butter, plus 1 tbsp (I used 10 tbsp of butter)
3/4 cup granulated sugar
3 eggs
3/4 cup sour cream
2 tsp vanilla
lemon zest (optional....but do it!)
2 cups flour, plus 2 tbsp
1 tbsp baking powder

Apple Topping:

3 large apples (I mixed Granny Smith with Gala), peeled and sliced into 1/2" slices
2/3 cup Demerara sugar
1 tbsp apple pie spice (*see my notes above)

Grease a high side 9" cake pan (springform is fine too), and line all the way with parchment paper for easy lift out.

Mix up the batter with a mixer (I always use my hands, I am just telling you what the recipe says to do), until nice and fluffy.
Dry ingredients into know the drill by now.

Spoon batter into prepared pan.

In a medium bowl, mix the apple slices with the spices and demerara sugar, until all the apple slices are coated.

Pour the apple mixture on top of the cake batter in pan and press down a bit, securing the apples into and on the batter.
This will be a high cake, don't worry.

Bake 65 minutes (mine definitely needed that much time) in a 350F oven.

Let the cake set for 30 minutes before unmolding.

When serving, use a serrated knife, to prevent the apples from tearing.

Serve warm or with vanilla ice-cream!



Bebe said…
Sounds delicious! The sort of cake that is good for breakfast, lunch, dinner, late night, early morning over the sink…. Any time and all the time!!!
Joanne said…
I have like thirty pounds of apples to use up so....this is happening!! I feel like it would make for a great breakfast cake.
Anonymous said…
Ooh, I used to make a cake similar to this but in a rectangular pan so more of a traybake. The apples on the top were sliced and tossed in cinnamon and brown sugar only I think. I lost the recipe when I moved. Will try this one. Demerara sugar is fantastic.
Unknown said…
Hello Thank you for this recipe - had it at a friend, couldnt get the book in time. your recipe was a life saver...
The cake was impressive, if a little dry:
I now have the Ottilengi Simple book, and it seems that the sour cream quantity in your version is quite a bit less than in his book...

Thank you again.