Fall is officially here in Mammoth. The second Labor Day weekend was over, we got hit with rain, wind and cooler temps. Which definitely was a nice change from the eighty degree weather we had all summer. So since we're all in the Fall mood here, I made this Apple Spice Cake. We still have lots of amazing apples so I wanted to use them for something good. I love Pink Cripps apples, and they are still in season so I used them in this cake. You can use any kind of apple you want for this cake, but just choose one that you like the flavor of. My favorite kinds of apples are Fuji, Gala and Pink Cripps and I use those for most everything I make. This One Bowl Apple Spice Cake is perfect for any fall weekend and is such an easy cake recipe. You literally just add all the ingredients to a bowl and stir. You can't get a more delicious cake for less work. And of course I had to put a green glaze on it using ColorKitchen's natural food dyes.
One Bowl Apple Spice Cake | Makes 9 x 13 Inch Cake
- ¾ cup organic canola oil
- 170 g. organic sugar
- 170 g. organic dark brown sugar
- 255 g. organic apples, grated (about 2 medium apples)
- 3 organic large eggs
- 248 g. organic flour
- 1 ½ tsp. organic cinnamon
- ½ tsp. organic cloves
- 1 tsp. baking powder
- ¾ tsp. sea salt
- ½ stick (57 g.) organic salted butter, softened
- 340 g. organic powdered sugar, sifted
- 1 tsp. organic vanilla extract
- ½ cup organic heavy whipping cream
- 2 tsp. ColorKitchen Green Food Dye (find here)
- 2 tsp. water
Preheat oven to 350 degrees.
In the bowl of your stand mixer with paddle attachment (or just a mixing bowl with wooden spoon or spatula), add the flour, cinnamon, cloves, baking powder and sea salt and stir together. Set aside.
In a separate bowl, grate the apples. I like to leave the skin on, but you can remove it if you want.
Add the grated apples, sugar, brown sugar, eggs, and oil and mix together to combine completely. Mix or stir until you have a smooth batter.
Grease and flour a 9 x 13 inch baking pan. Pour batter in and spread evenly.
Bake for 26-29 minutes or until a wooden pick inserted in center comes out clean.
In a small bowl, add the green food dye and water and mix together to create green food coloring. This will be slightly runny, but that’s how it should be because it will make the frosting not as thick. Set aside.
Once the cake has cooled, start the icing.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cream and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Add 85 g. of the icing into the bowl with the green food dye and stir to combine completely.
Dump the white icing onto the cake and spread evenly.
Then drizzle the green icing on top of the cake.
Store covered in the fridge.
Baker's Note: To make this gluten free just substitute the organic flour for an organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude - bake at 350 degrees for 24-26 minutes