T minus 2 days until Thanksgiving, WHO IS READY? Not me, that’s who. I’m spending too much time going over my notes from previous years and trying to come up with a reasonable schedule that won’t end with me making pie at 2 am. And yet, I will probably still be baking pies at 2 am. Because things just never go according to plan, as I’m sure you know. But before I worry about all this, let’s briefly talk about cake. This cake, in particular. Originally from Giada De Laurentiis, this spiced apple cake is perfectly light and moist thanks to AP and almond flours, plus it’s sandwiched on both sides by lil cinnamon apples so what’s not to love!
Do you know someone who doesn’t like pie? Then this is the Thanksgiving dessert for them! Although, if you don’t like pie, probably don’t tell me, because I can’t handle that kind of negativity. Other than that, a warm slice of this would be perfect for breakfast with a cup of coffee in your pjs, because cake for breakfast is never the wrong idea. Did I mention that it also takes literally 30 minutes to throw together? It’s a win-win!
Here are 5 things to be happy about today!! (Thanksgiving addition)
ONE. Sneaking some crispy turkey skin when no one is looking.
TWO. Cranberry sauce holding the shape from its can.
THREE. Eating Thanksgiving leftovers for three days straight.
FOUR. Having a slice of each pie because why NOT.
FIVE. Waiting until midnight after Thanksgiving to go into full Christmas mode.
Have a Happy Thanksgiving all! Let’s bake!!
Spiced Apple Cake
- Softened butter; for greasing the pan
- 6 granny smith apples; peeled and sliced
- 1 tsp ground cinnamon; divided
- 1½ sticks butter; at room temperature
- 1⅓ cup white sugar; divided
- 4 large eggs
- 2 cups All Purpose Flour
- 1 cup Almond Flour
- 1½ tsp baking powder
- ½ tsp baking soda
- A pinch ground cloves
- ½ tsp kosher salt
- 1½ cups buttermilk
- Powdered sugar; for serving
- Whipped Cream; for serving
- Preheat your oven to 350°F. Generously butter the baking dish.
- In a medium bowl, toss the apples with ⅓ cup white sugar and ½ tsp of cinnamon. Set aside while you prepare the cake batter.
- In the bowl of a stand mixer, beat together the 1½ sticks of softened butter and the remaining 1 cup of sugar until fluffy. Add the eggs one at a time and mix each one until incorporated before adding the next.
- Turn the mixer down and carefully add both flours, baking powder, baking soda, ½ tsp cinnamon, pinch of cloves, salt, and buttermilk. At this point, fold the batter with a rubber spatula so that you do not overmix.
- Take half of the apples and spread them evenly over the bottom of the prepared baking dish, then pour the batter on top. Arrange the remaining apples on top in any pattern that you feel like!
- Bake the cake for 1 hour, rotating halfway through baking, testing with a toothpick or cake tester to make sure it's fully done before removing from the oven. Allow to cool at least slightly before sprinkling with powdered sugar and/ or whipped cream. YUM!