Description

This Apple Spice Cake is a moist, flavorful dessert combining the warm spices of cinnamon with tender apple slices caramelized in butter and brown sugar. A wholesome blend of whole wheat and all-purpose flours provides a hearty texture, while a light whipped cream topping adds a smooth, creamy finish. Perfect for autumn gatherings or as a comforting treat any time of year.

Ingredients

Scale

Cake

1/2 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Caramelized Apples

2 tablespoons margarine or butter
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1 large apple, peeled and sliced (preferably firm variety like Granny Smith)

Whipped Cream

1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Prepare the cake batter: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prevent sticking. In a large mixing bowl, whisk together the canola oil, unsweetened applesauce, brown sugar, large egg, and vanilla extract until the mixture is smooth and well combined. Gradually add the whole wheat and all-purpose flours, baking soda, salt, and cinnamon; whisk until just combined to avoid overmixing the batter.
Bake the cake: Pour the batter evenly into the prepared cake pan. Place it in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out clean. Once baked, remove from oven and allow the cake to cool completely in the pan.
Caramelize the apples: While the cake cools, melt the margarine or butter in a medium-sized pan over medium heat. Stir in the cinnamon and brown sugar until the mixture is combined and bubbly. Add the peeled and sliced apples, cooking them gently while stirring occasionally. Cook until the apples are tender but still hold their shape, adjusting to your preferred texture. Remove from heat and allow the apples to cool to room temperature.
Make the whipped cream: Once the cake and apples have cooled, beat the whipping cream in a chilled bowl using an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks develop, indicating your whipped cream is ready.
Assemble the cake: Place the cooled cake on a serving plate. Spread or dollop the freshly whipped cream evenly over the cake surface. Arrange the caramelized apple slices on top of the whipped cream for a beautiful and delicious finish. Serve immediately or refrigerate briefly before serving.

Notes

Using whole wheat flour adds a nutty flavor and extra fiber, making the cake a bit healthier.
Be careful not to overcook the apples during caramelization; they should be soft but not mushy.
You can substitute margarine with butter for a richer flavor in the caramelized apples.
For a dairy-free whipped topping, substitute with coconut whipped cream.
Serve the cake slightly chilled or at room temperature for best taste and texture.

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 230 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 30 mg