Thanksgiving Spiced Apple Cake (#1506)

Cakes Desserts Christmas Holidays Healthy
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  • 2 pounds Apples for cooking, such as Granny Smith
  • 1/4 cup Sugar finely ground
  • 2 tablespoons Butter pluse extra to grease
  • 2 Apples eating style, ripe
  • 1 Lemon juice
  • 1 1/3 cups Whole Wheat Flour
  • 4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt fine
  • 1 cup Brown Sugar scant
  • 1 tsp Cinnamon
  • 1 tsp Ginger ground
  • 1/2 tsp Nutmeg freshly grated
  • 1/2 tsp Ground Cloves
  • 1 large Eggs lightly beaten
  • 1/4 cup Olive Oil light
  • 2 tablespoons Apricot Preserves (Jam) for glazing
  • 2 tablespoons Water


  1. Peel, core and slice the cooking apples.
  2. Place in a wide pan with the sugar and butter.
  3. Cook over high heat for 10 to 15 minutes until the apples have broken down to a pulp and any excess water has cooked off.
  4. Transfer to a bowl and cool completely.
  5. You should have about 1 pounf puree.
  6. Heat the oven to 325° f (160° c).
  7. Line and lightly grease a 9-inch cake pan with a removable bottom.
  8. Peel, core, and finely sliced the eating apple, using a mandolin or sharp knife.
  9. Place in a bowl and pour over most of the lemon juice and a splash of water, set aside.
  10. In a large bowl, mix together the whole wheat flour, baking powder, baking soda, salt, sugar and ground spices.
  11. Make a well in the center and add the egg, olive oil and apple puree.
  12. Fold into the dry ingredients until just combined.
  13. Transfer the mixture to the prepared cake pan and gently level the top with a spatula.
  14. Bake the cake for 30 minutes until it feels just firm to the touch in the center.
  15. Working quickly, overlap the sliced apples in the concentric circles on top, leaving a margin around the edge.
  16. Brush the slices with a little lemon juice and return to the oven for another 30 to 35 minutes until a skewer inserted into the center comes out clean.
  17. Let the cake cool slightly before unmolding onto a rack.
  18. Warm the apricot jelly with the water, stirring until smooth.
  19. Brush over the top of the cake to glaze.
  20. Serve warm.
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