For another fruit based cake take a look at our Nutella Banana Bread . Don’t you think autumn is the ideal time to bake? There is plenty of fruit that’s been just harvested but the temperature is not scorching hot anymore, which makes a warm oven a lot less oppressive. Which means it is the perfect time to pull out your best autumn baking recipes!
Moist Apple Spice Cake
This apple spice cake recipe is my take on a well-beloved zucchini loaf, except instead of zucchini we are using shredded apples. They add moisture to the cake as well as a delicious flavour and stunning aroma! I haven’t found a better cake for the autumn. It has the familiar taste of cinnamon, nutmeg and cloves we all crave once the weather turns chilly. Although this cake is so easy, little extras like crunchy streusel topping and salted caramel drizzle take this simple apple spice cake to the next level. This apple spice cake recipe is the easiest cake you will make! It will work for all levels of bakers out there. You don’t even need any specialised equipment. Just a whisk and a wooden spoon will do.
Streusel topping
Even though this cake is incredibly soft and flavourful, the best part of it is the crunchy streusel top drenched in caramel. Pure indulgence! Streusel comes from Germany, with the name being related to the word ‘streuen’, which means ‘to scatter’ or ‘to sprinkle’. No one knows quite how long it’s been around, but streusel has certainly been part of German baking for a long, long time. Streusel is a crumbly topping made from flour, sugar and butter that is sprinkled over baking before it is put in the oven. Sometimes spices or nuts can be added as well. It adds a sweetness and crunch to the top of cakes like this one. When put on a soft, moist cake, the contrast of textures is quite exciting. The streusel topping I used here is slightly different from a traditional one. It resembles a cookie dough and bakes up like a crunchy walnut-studded cookie crust on top of a soft cake.
Storage and leftovers
The cake will remain fresh for up to 3 days if kept on a countertop. If you make it into 12 muffins, they are wonderfully freezable and will keep up to 1 month or longer. Just pop one in a microwave and you have a breakfast ready in a minute.
