*Soft Apple Spice Cake

Every now and then I pull out these old time recipes that really are staples in my home. Its the recipes I've kind of forgotten. Honestly this past year my blogging ambitions have gotten the best of me. I have magazine pages everywhere, list after list of groceries or upcoming meal plans, ideas etc. I've gotten into the mode of not really doing something more than once because well...its not going to be a very good post if I've already done it a million times. Apple season being such a fond time for me I really felt the need to make this cake, Autumn is a time of year that tradition has become very important to me and with that said in some ways so is this kind of boring cake.  Sometimes I use pears, or sometimes I don't add any fruit at all, its a really awesome spice cake with or without.  

Around here an entire bundt cake rarely gets eaten, as much as I truly adore a great coffee cake theres always just too much for two small kids and two adults. Especially since I go out of my way to avoid my baked goods, I absolutely love eating what I bake but sadly with each year I keep getting rounder so its essential to try and moderate. (notice I said TRY) The original recipe is a recipe I've been making for years now, its originally meant for a bundt pan so I halved the recipe and made it in a loaf pan. The left overs almost always seem to get super soggy. The moisture in my house is oogie, the fridge is like a sauna and I just have had no luck at keeping cakes and muffins dry in the fridge. So its just better to make smaller quantities for so many reasons. Plus that way it can feed my baking addiction, its a good excuse to bake again sooner. This soft spice cake is a wonderful recipe thats become a staple in my home, its moist, perfectly spiced and delicious. It can be served warm with ice cream and hot cider or for breakfast with a smear of cream cheese or butter. It really is a comforting recipe thats sure to stick around my home for years to come. With a maple icing its the perfect combination of autumn flavors, reminiscent of the very best apple flapjacks and syrup. 

-This moist and delicious cake can be made with pears, apples, blueberries, or no fruit at all. 

1/4 cup melted butter

1/2 cup sugar

2 eggs

1/2 cup sour cream (or greek yogurt) 

1/2 teaspoon each: ground ginger, allspice, cardamom, cinnamon, nutmeg (fresh grated!)

1/2 teaspoon salt

1/4 teaspoon cloves

1/2 teaspoon baking soda

1 cup flour 

2-3 small-medium apples, or 2 large. Peeled cored and diced

1 teaspoon cinnamon 

1-2 tablespoons of flour

1/4 cup sugar

*pinch of salt

1 cup powdered sugar

1 teaspoon maple extract (or vanilla)

2 tablespoons hot water

Preheat oven to 350 degrees. 

Prepare a loaf pan by buttering or spraying with cooking spray.

In a large bowl combine butter , sugar, eggs and sour cream. Add spices and salt to the mixture. In a separate bowl whisk or sift together flour and baking soda. Combine into wet mixture. Stir only to combine, do not over mix. Prepare filling by tossing diced apples with sugar, flour cinnamon and salt. If your apples are super moist you will want to use 2 tablespoons. Layer 1/2 of the cake batter into the pan and top with half of the apples, top with the remaining cake batter, and then the final portion of apples on top. 

Bake at 350 for 35 minutes. 

Reduce heat to 325 and bake an additional 30-35. If the top is over browning cover with parchment and or foil. If you are not using any fruit reduce the baking time. Once a toothpick tests clean remove from the oven and allow to cool 20-30 minutes before icing it.

Prepare glaze by combining powdered sugar, maple extract and hot water. Whisk together until smooth. Gently pour over the cake.