Imagine you wake up one morning, open the window and a cool breeze floats in through the window. The yellow sun is streaming through your curtains as you pull your comforter up for more warmth. Autumn has officially arrived, and with it all of the cravings for comfort.

While Southern California is arguably the least seasonable weather, there’s a moment every year where you finally get that fall feeling… like when the temperature drops below 70. One of my favorite flavors of fall is, of course, apples and cinnamon. Traditionally, I think all of our minds go to Apple Pie, or maybe Tarte Tatin if you’re fancy, but personally, I’m not a huge fan. I wanted to combine these flavors in my favorite format — a delicious layer cake. Hence, the Autumn Apple Cake was born.

Spice cake is underrated. There. I said it. And it’s true!!! I promise you, Spice Cake is worth another chance. With freshly grated apple and a flurry of festive spices, you end up with a moist, flavorful, spiced sponge deserving of praise. I modified a delicious recipe from Sally’s Baking Addiction (that is also fantastic on its own!), and added layers of texture and richness to bring it up a notch. With apple pie filling, candied pecans, and rich cream cheese frosting, this cake became my fall fav in 2020. Hands down.

Apple Spice Cake (influenced by Sally’s Baking Addiction)

3 and 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cup vegetable oil
2 and 1/2 cup packed brown sugar
1 1/2 cup unsweetened applesauce
6 large eggs
1 tablespoon vanilla extract
1 1/2 cup grated apple

Preheat your oven to 350 F. Butter and line a 1/2 baking sheet with parchment paper (the butter helps the paper stick).

In a large bowl, sift together the flour, baking powder, baking soda, salt, and spices (nutmeg, cinnamon, cloves, ginger). Set the dry ingredients aside.

In a stand mixer fitted with the paddle attachment, mix together the oil, brown sugar, applesauce, eggs, and vanilla. On a low speed, slowly add in the dry ingredient mix until barely combined. You should not see any additional bits of flour, but it won’t be super smooth. Finally, fold in your grated apple.

Spread the batter into the prepared baking sheet and bake at 350 F for 30 - 35 minutes. The cake is done when a tooth pick comes out clean. Let cake cool completely before cutting any layers with a cake ring. The cake is easier to assemble if you can chill or freeze the cake base.

Apple Pie Filling (Milk Bar favorite)

2 lemons
4 medium granny smith apples
2 tablespoons butter
1 1/3 cup light brown sugar tightly packed
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Fill a medium bowl halfway with cold tap water. juice the lemon into it. fish out and discard any seeds. you will use this lemon water to keep your apple pieces looking fresh and pert.

Peel the apples, then halve and quarter them. put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. transfer these pieces to the lemon water as you go.

When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the butter, brown sugar, cinnamon, and salt. slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. reduce the heat and simmer the apples gently for 3 to 5 minutes. be careful not to cook the apples so much that they turn into applesauce.

Transfer to a container and put in the fridge to cool down. once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.

Candied Pecans (this exact recipe from All Recipes is perfect - just adjust for 5 servings)

Ingredients:

1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 egg white
1-1/2 teaspoons water
1/2 pound pecan halves

Cream Cheese Frosting

3 cups powdered (confectioners’) sugar
2 sticks unsalted butter, softened and cubed
2 8-ounce packs cream cheese, softened and cubed
1 tablespoon vanilla extract
pinch of kosher salt

In the bowl of a stand mixer, beat the butter with the paddle attachment until it is smooth, fluffy, and pale yellow in color. Add in the cream cheese cubes at a low speed and and beat until combined. This should take one to two minutes.

Turn the mixer off and sift in the confectioners' sugar. Slowly bring the speed up on the stand mixer and beat for about 60 seconds. Add in the vanilla and salt and beat just until smooth (about 30 seconds more). You do not want the frosting to lose structure, so be sure to not over-mix. If the frosting gets to loose, chill in the fridge for a few minutes before assembling your cake layers.

To assemble the cake with similar clean, unfrosted sides, you will need a 6 in” cake ring, acetate cake collars, and a frosting spatula. This simple video by Christina Tosi is the perfect step by step tutorial for assembly (3:02 mark).

Happy Baking!

Best enjoyed in the comfort of your own home, with a fall candle burning and holiday movie on! #quarantine2020