Post #3200: Autumn Goodness in the Form of Cake
After a frenetic summer of work, followed by a September of work and tons of food prep and canning – I finally have arrived at a couple of weeks off which we are spending partly at our cabin, and partly in the Kootenays since we won a 2-night stay at Fairmont Hotsprings which we plan to use this week. Before heading out yesterday I baked a loaf of sourdough bread to bring along, and since I had some extra big King apples in the fruit bowl decided on this apple cake which I adapted from a recipe at Food.com. After dinner last night we cut into it, and it is definitely a keeper recipe! Not too sweet with streusel topping, and the coriander and ginger gives it a more interesting flavour profile than one often finds in spice cakes.
Apple Sourdough Spice Cake with Pecan Topping
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon each of cinnamon, ginger powder, coriander, and ground cloves
- 1 cup sourdough starter (discard is fine, doesn’t need feeding)
- 1/4 cup vegetable oil
- 1 egg, lightly whisked
- 2/3 cup honey
- 1 1/2 cups apples, peeled and diced
- 2 tablespoons of butter
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
- 1/3 cup oats
- 1 teaspoon of cinnamon
- Set oven to 375 F and grease an 8 x 8 baking pan.
- Mix flour, salt, soda and spices together evenly.
- Make a well in the center and pour sourdough starter, oil, beaten egg and honey. Stir gently to mix all ingredients through.
- Add diced apples and stir gently.
- Pour batter into prepared baking pan.
- Mix all topping ingredients, breaking the butter into pea-sized bits with hands or a fork. Spread topping evenly on the top of the cake batter.
- Bake for 50 minutes.