Apple Pie Spice Cake

I need carbs. End of.

Apple Pie Spice Cake


90g unsalted butter at room temperature

1 large egg

150g golden caster sugar

2 tablespoons of fresh sour cream

300g self raising flour

1/4 teaspoon of freshly grated nutmeg

1 teaspoon ground cinnamon

1 teaspoon vanilla essence

A generous pinch of ground cloves

3-4 red apples peeled, cored and diced into 1cm cubes

For the whipped vanilla cream

600ml fresh double cream

1 teaspoon vanilla bean paste

Whisk until you reach soft, defined peaks, then refrigerate.

Preheat oven to 180/350. Brush an eight inch springform cake tin with butter and line the bottom with round parchment. Sift the flour and spices into a bowl and leave aside.

In another bowl, whisk the butter, sugar, egg, vanilla essence and sour cream until pale.

Fold in the flour and spices then add the diced apple until incorporated.

Press the mixture into the greased tin pushing into the sides. Sprinkle the top with a little extra golden caster sugar.

Bake in a preheated oven for around 40-45 minutes. I can’t be held responsible for the exact timing so do give the middle a poke with your finger to check for bounce while the cake is still in the oven. Alternatively, use a cake skewer like normal people.

I love how this is basically a hug in a cake that tastes like a pie, plus it’s not too sweet. This cake is ideal for the doldrums, hypoglycaemia, and for anyone feeling homesick on planet earth. Serve with fresh whipped vanilla cream and a shovel. Enjoy ❤️

Copyright © 2021 All Rights Reserved.

22 comments on “Apple Pie Spice Cake”

  1. Yum! This obviously turned out so much better than my attempt at gluten free black bean brownies. I tried my fourth variation today and it was a bit rubbery today, despite my best effort not to over-handle the dry ingredients. I hate wasting chocolate! But now I want this!

  2. Ha, wish I could pass you a slice. You’d love it. I’ll pass on the rubbery brownies 😂. Do you find that gluten free helps you feel better/lessens symptoms? I’ve never tried that approach – mainly because I love cake ❤️

  3. I do notice a positive effect going gluten free, but it’s so depressing. I have gotten a good crumb a few times with cakes, but there is this cheat roll I like to make – flour, salt, baking powder, Greek yogurt – and have tried the gf version, and they come out like sad little rubbery pucks. It’s just not the same.

  4. Well, I really admire your commitment to the cause 😂. I tried keto recently but it just made the hypos worse, hence the re-introduction of cake. Have you ever tried intermittent fasting or would that spiral your symptoms into a black hole?

  5. Thanks, hope you’ll love it 🥰. We just had an interlude of rather autumnal weather over here, so all we craved was comfort food. Another heatwave now beckons….and some still say that climate change doesn’t exist?!

  6. I haven’t tried intermittent fasting, but I think that would just send me into a rage spiral! Haha. Just kidding. I do have some issues with my blood sugar tanking, so that would be my concern. I just wish we didn’t have to worry at all.

  7. Yummy! Your recipe come just at the right moment as we have masses of apples now.
    Thanks a lot for sharing
    The Fab Four of Cley
    🙂 🙂 🙂 🙂

  8. Thanks so much for taking the time to stop by and comment. I really appreciate it. What could be better than baking with apples from home? I hope you love the recipe and it brightens your day. Let me know how you get on ❤️👍

  9. I did it! Okay, this is how it all went down: I thought I had viable sour cream in my fridge, but I didn’t. But I DID have Greek yogurt, so in that went, and it was great. I also have bourbon-soaked vanilla bean paste, so that also went in. So yummy! This is a great little recipe. Now the challenge tomorrow is to go full gluten-free, dairy free. I even got vegan butter. I don’t know if you have heard of or used Expandex modified tapioca starch, but I finally got my pouch today; apparently it makes everything gluten-free silky smooth. Fingers crossed!

  10. Wow, I’m impressed you made it 🤗. Savour today in preparation for tomorrow’s experience. I have never heard of tapioca starch as an ingredient, but it makes sense in how you describe the texture. Let me know what it’s like to work with, I’m intrigued! ❤️👍

  11. Okay, I did it! Gluten-free, sugar-free, dairy-free, and OMG, it’s good! I never thought I would be able to say that! It took a bit of patience. So for the flour, I did Better Batter flour plus cassava plus Expandex tapioca starch (and baking powder and salt to make it rise). For the sweetening, I did monk fruit granulated sugar and liquid stevia. For the non-dairy I did cultured vegan butter and very light and creamy goat cheese. The vegan butter claimed to brown just like regular butter, and it did not disappoint. The whole cake turned out nearly identical to the original. I should have wrapped the pan in a bit of aluminum because it leaked a bit and smoked during baking because I buttered before baking and it’s oil-based, but really, this was so much fun. Thank you again for posting this. I now have two apple cakes in my freezer.

  12. I’m suitably impressed with your creativity and scientific skill! Your kitchen is basically now a cake lab 🥼 🧪 🤩. It’s great you have both to compare. One for the more saintly moments, and the other for naughty days. Just think what else you could create ❤️👍

  13. Ooooh! And isn’t it just the perfect weather for it now? I love that you described this as a hug in a cake – that is exactly what a cake should be, especially apple pie 🙂

Talk to me, Goose....