Cinnamon. Nutmeg. Clove. And ginger. Does it get any more fall than that? The warm toasty spices of autumn that smell like leaves changing color and morning frost. They taste the way sitting in a snuggly blanket with a cup of hot tea feels. Cozy. Comforting.
Our summers here in Northern British Columbia are short and sweet so I am intentional about soaking them in. Days spent by the lake or in the backyard. Attempting to grow a garden and picking all the wild berries possible. It comes as no surprise though as August nights start to cool off and before you know it the leaves rustling by the autumn wind soon start to change.
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I held onto summer for as long as I could but seeing as the girls officially went back to school this week, I decided it was time to update my spice cabinet and prepare for fall. Jars of cinnamon, clove, nutmeg, ginger, allspice, and cardamon have been replenished and ready for baking.
Spice Cake Memories
First up, spice cake. My Grandma Anderson made a mean spice cake. She would take out her 9×13 pyrex glass baking dish, a large mixing bowl, and start whisking away. If we were lucky she would let us grandkids lick the spatula when she was done.
How To Make Apple Spice Cake
Spice cake is delicious served on its own as a snack, but I knew I could really take this one to the next level with the addition of caramelized apples and white chocolate. Sweet dairy-free whipped white chocolate cinnamon buttercream frosting compliments the spicey warm cake layers and the caramelized apple filling, with a hint of salt, brings this cake together.
The spice cake layers are really simple. It’s my go-to vanilla cake with brown sugar, those warm aforementioned fall spices, and some shredded apple. See…nothing too intimidating there.
How To Make Caramelized Apple Filling
Next up, comes the caramelized apples. Grab whatever kind of apple you have handy, I used Gala because that’s what my kids eat, but if I were to be choosy I would personally go for a tart Granny Smith. But I digress, just use what you got.
Peel them, dice them up, and throw them in a pan of melted dairy-free butter and brown sugar. So easy. So magical. Let it cook down over medium heat until the apples are tender. Let them cool under lock and key so you don’t eat them all before you use them in the cake. For reals…?
White Chocolate Buttercream Frosting
Have you ever tried apple and white chocolate before? No? You really should. Because it’s totally amazing! I had a girlfriend sell me on this idea and she was right. Flavor match made in tastebud heaven. Naturally, I had to make a white chocolate buttercream to go with this apple spice cake and used a little dash of cinnamon to tie in those cake spices.
I folded in the caramelized apples with this buttercream for the filling and used it straight for the rest of the cake. Topped with apple fig newtons, yes fig newtons, because those little devils are tasty and totally nostalgic, and called this delightful slice of autumn awesomeness Apple Spice cake.
Autumn Baking Ideas
In that cozy fall baking mood? Here are a few other autumn-inspired treats that are a must-try!
- Sweet Potato Pie Cake
- Chai Oatmeal Cookies
- Almond Chai Cake
- Pumpkin Spice Donuts
- Spiced Pear Donuts
- Fall Pumpkin Bread from Baked By Blair