Happy Mother's Day!

I’ve been perusing my cookbook collection in the hope of finding something yummy to make for my Mom and Grandma for Mother’s Day. While looking through Baking from the Heart, I found a delicious spice cake recipe packed with tart apples, sweet raisins, and crunchy pecans. My cake is based on Joanne Chang’s Apple Spice Snacking Cake, but I made quite a few modifications.

Megan’s Version –

Ingredients

  • 2 Tbs of cornstarch + scant 1 cup of all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • pinch of ground cloves
  • 1 1/4 cups sugar
  • 6 Tbs unsalted butter, softened
  • 2 eggs
  • 3 granny smith apples, chopped
  • 1/2 cup mix of jumbo raisins and dried cranberries
  • 1/2 cup pecans, chopped

Directions

  • Whisk together the flours, baking soda, salt, and spices
  • Cream together the butter and sugar with a stand mixer until light and fluffy (~1 min)
  • Add the eggs (one at a time) and increase mixer speed to high (~2 mins)
  • Reduce mixer speed to low and slowly add the flour mixture until just combined
  • Stir in the apples, raisins, and pecans by hand
  • Pour the batter into a greased 9″ x 9″ pan and bake at 350 degrees for 45 minutes, cover with foil if the top starts to brown too much.
  • Allow to cool, eat and enjoy.

Look at all of the apples in this recipe! They get soft and carmelized in the oven. This makes the cake very moist – almost like apple pie filling!

Making a cake

Finished cake!

Apple Spice Snacking Cake

Note – I used a smaller, 8″ x 8″ pan and I do NOT reccomend this. I baked the cake for about 50-55 minutes, removed it from the oven, and allowed it to cool overnight. The next morning when I tried to cut the cake, I realized that the center of the cake didn’t fully cook. Oy! I had to pop it back in the oven for another 30 minutes. The cake WILL be very moist, with apple pie filling-esque pockets, but the center should still “set” after the 40-45 minute baking time. Take my advice, use the 9″ x 9″ pan!!

Another Note – Despite the baking time/pan mishap, I have to say that this was one of the BEST tasting cakes I have ever made. The chewy raisins, carmelized apples, crunchy pecans, and cinnamon spice cake blended together perfectly. Even though I made this for my mom, I couldn’t stop sneaking crumbs from the pan 🙂

Happy Mother’s Day to all the mamas out there!!

  • Jen

    This looks DELICIOUS! I need to try it.