Recipe Index

Ingredients

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 tsp ground ginger, for the spice mix
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine salt
• 2 tbsp apple spice mix (from the spices above)
• 1 stick (4 oz) unsalted butter, browned and cooled
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup apple juice or cider
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 2 Granny Smith apples, peeled and diced (about 2 cups)
• 2 Honeycrisp or Fuji apples, peeled and diced (about 2 cups)
• 1 tbsp powdered sugar, for dusting

Method

1. Stir the cinnamon, nutmeg, allspice and ginger together to make the apple spice mix; set aside 2 tablespoons for the cake.
2. Brown the butter: melt it in a small pan over medium heat, swirling, until the solids turn golden and it smells nutty, 5 to 7 minutes. Pour into a bowl and cool for 15 minutes.
3. Heat the oven to 350°F. Grease and flour a 9 by 13-inch baking pan or a bundt pan.
4. Whisk the flour, baking powder, baking soda, salt and the 2 tbsp spice mix in a medium bowl.
5. In a large bowl whisk the browned butter, oil, granulated sugar and brown sugar until combined. Whisk in the applesauce and apple juice, then the eggs one at a time, then the vanilla.
6. Fold the dry ingredients into the wet mixture until just combined, then fold in all the diced apples.
7. Scrape the batter into the pan and level the top. Bake for 50 to 55 minutes until deep golden, risen, and a skewer inserted in the centre comes out clean.
8. Cool in the pan for at least 20 minutes (or completely for a bundt before turning out). Dust with powdered sugar and serve in slices.

Prep: 15 min · Cook: 55 min · Total: 70 min

Nutrition (per serving, where published)