Spiced Apple and Creme Fraiche Cake
Spiced apple and crème fraiche cake is the perfect mixture of caramelized apples, wintery spices, and tangy crème fraiche to balance the light sweetness. This cake is good for your taste buds and your soul!
Servings 12 slices
Calories 440kcal
Ingredients
Caramelized Apples
- 3 large apples chopped into 1/2 inch pieces (I used fuji and pink lady)
- 2-3 tbsp butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- pinch salt
Cake
- 3 cups All Purpose Flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2-3 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove
- 4 large eggs
- ½ c maple syrup
- 1 cup dark brown sugar or muscovado sugar
- 1 cup unsalted butter melted
- 280 g crème fraiche (approx 1 1/4 c)
- 2 tbsp molasses
Instructions
Caramelized Apples
- Preheat oven to 350F for cake.
- Warm pan over medium heat. Melt butter and then add in apples, brown sugar, cinnamon, and salt. Turn heat to low and let simmer until apples are tender and caramelized. Remove from heat. Let cool while preparing cake.
Cake
- Prepare a 10-12 cup bundt pan. Lightly grease pan and then lightly flour ensuring surface is covered.
- In medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves with whisk until combined.
- In large bowl whisk, eggs, maple syrup, molasses, and brown sugar together until combined. Ensure melted butter is at room temperature, add it into egg mixture and whisk together. Fold in caramelized apples.
- Add about half of dry mixture to wet mixture and gently fold until just combined. Don’t over mix. Add half of crème fraiche and fold in until combined. Repeat once more with dry ingredients and then crème fraiche.
- Pour mixture into prepared bundt pan. Bake for 45-55 minutes or until a toothpick comes out clean.
- Remove from oven. Let cool in pan for 10-15 minutes. Turn pan over on to plate and cake should gently slip out. Let cool before serving. Store covered at room temperature.