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Serve slices warm or at room temperature with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze in airtight containers for up to 2 months.
Variations:
Add raisins or dried cranberries for extra texture and flavor.
Substitute half the butter with applesauce for a lighter version.
Mix in a dash of nutmeg or allspice for a deeper spice profile.
Use a bundt pan for a more elegant presentation and dust with powdered sugar before serving.
FAQ:
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half of the flour with whole wheat for a denser, more wholesome texture.
What kind of apples should I use?
Tart, firm apples like Granny Smith, Braeburn, or Honeycrisp hold their shape and flavor best when baked.
Can this cake be made ahead?
Absolutely. The flavor often improves after a day as the spices and apples meld together.
Is this cake suitable for freezing?
Yes, wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 2 months.
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