- Hey guys, today I'm gonna share with you
a really beautiful dessert idea for the fall,
it is my apple molasses spice cake, I love this dessert,
because it is just the picture of fall
with those beautiful dehydrated apples,
which are so simple to make,
I'm gonna show you how to do that
and of course, the delicious spice cake underneath,
topped with a cream cheese glaze,
it is a winner in every little bite,
let me show you how to put it together.
So the first thing we're gonna do
is prep our dehydrated apples, so to do that,
it's super simple, we're just gonna take two apples,
you really can use any variety you like,
I'm using the Honeycrisps,
just because they're my favorite variety this time of year,
but you can use whatever you like.
We're gonna slice the apples on their side,
so basically horizontally
and you wanna slice them as thin as you possibly can,
because the thinner you slice them,
the more that they'll kind of curl up in the oven
and create these really nice decorative edges,
if you cut them too thick, they'll still dehydrate
and they'll be great, but they'll just kind of lay there,
so you'll probably get more apples, than you'll need,
I typically like to garnish with anywhere
from seven to eight slices, so I will cut them all
and then use the best ones, the ones that are the thinnest
and then save the rest for lunchboxes.
So you wanna place these apples
on a large baking sheet with some parchment paper,
making sure that they're all in a single layer
and then you're going to place
in a 200 degree oven for two hours,
I know, this is what takes the majority of the time,
but you can do this when you're just hanging
around the house, cleaning up, it's really not that hard,
you just need a good two-hour span,
then at the one hour mark,
you wanna go in and flip the apples,
so that they start to cook on the other side
and then after two hours is up, you can turn the oven off
and then just leave that oven door open a crack
and let them cool down that way,
it'll just help them dry up even more.
Then once they're done, you can take them out
and just leave them on your countertop,
until it comes time to serve, they're perfectly fine
just sitting out there at room temperature.
Then you wanna pick your favorite bundt pan,
I'm using this design that's called a crown design
by Nordic Ware, I'll leave you a link in the description,
if you want the same one, I really like these bundt pans,
I think they're heavy duty and really high quality.
So once you spray the pan,
you then wanna go in with a pastry brush
and just make sure you get
all the nooks and crannies in between,
because that's where a bundt cake can really stick
and I'm using the baking spray,
that has a little flour in it too,
which I think also helps
and in a large bowl, we're going to add
one and a half cups of light brown sugar,
three-quarters cup of vegetable oil,
you could also use melted butter,
but I find the vegetable oil, because it's a pure fat,
will give you a cake that's a little bit more moist.
Here's the helpful hint,
after you pour in the vegetable oil,
don't clean out your measuring cup,
because this works really well,
when you go to pour the molasses,
'cause we're gonna need a quarter cup of molasses
and it's really sticky
and what ends up happening is when you pour in the molasses,
because you have that vegetable oil in the pitcher,
it'll just slide right out.
Now, if you live outside of the States
and you're like, "What's molasses?"
I think you guys in the UK call it treacle, trecle?
I never know how to pronounce it,
so let me know on the Comments,
how do you pronounce it, is it treacle?
I think it's treacle.
Then we're also going to add four eggs,
it does take a lot of eggs,
but that does make this cake very light
and will give it a nice height,
then we're also gonna add a half a cup
of unsweetened apple sauce,
one teaspoon of vanilla extract and a half a cup of water,
go ahead and just whisk that all up,
until everything is nice and combined,
it does take a little bit of whisking,
'cause you've got that brown sugar and the molasses,
which is pretty sticky.
Now we can mix our dry ingredients,
so in a large bowl, we're going to add
two cups of all purpose flour,
two teaspoons of baking powder and one teaspoon of salt
and then we're gonna add a bunch of spices,
so at this time of year, I love a great spice cake,
it's just so warming and reminds me
of the holidays, that are coming
and here's the combination that I like best,
one and a half teaspoons of ground cinnamon,
one and a half teaspoons of ground ginger,
half a teaspoon of ground cloves
and a half a teaspoon of ground nutmeg
and then you can stir that all up
and then we're going to slowly add our dry ingredients
to our wet ingredients, just in thirds,
whisking very gently in between each addition
and there we go, our batter is ready for our bundt pan,
so now we're slowly going to pour the batter in the pan,
once it's all in there, just kind of level it out
and tap it down on the counter,
that'll release any of the air bubbles, that might be in it
and then you are going to bake at 350 degrees Fahrenheit
for about 35 to 40 minutes, you'll know that it's done,
when it's rising up and starts to crack a bit
and one of the things I really recommend,
especially any time you're baking something in a bundt pan
is to see that it's done with a large skewer,
so don't try just a toothpick,
because oftentimes these bundt pans are so deep,
that you really need a skewer
to make sure it's baked all the way through,
then you can take it out
and allow it cool really completely,
you don't wanna release it too quickly
or it could crumble,
as this cake cools, it starts to firm up
and will have more structure to it
and I find the best way to release a bundt cake
is to take a sharp knife,
preferably one that doesn't have serrated edges
and just loosen it gently around the perimeter,
then take a cooling rack, place that on top
and then flip the whole thing
and then you can lightly jiggle the pan
and you can start to feel it coming loose
and then you can release it and there you go,
a beautiful looking spice cake,
doesn't that look festive?
Okay, so now let's decorate this beautiful cake.
So we're gonna take a quarter cup of whipped cream cheese,
to that you're gonna add a tablespoon of powdered sugar
and one teaspoon of vanilla extract,
you can go ahead and whisk that up,
until it's nice and smooth and then we are going to add
anywhere from one to three tablespoons of milk,
I say that because whipped cream cheese
really varies from brand to brand,
sometimes it can be very light
and sometimes it can be very dense,
so start with a tablespoon and if that's not enough,
go to two or go to three, if you need to,
but we're basically looking for
a pourable cream cheese frosting,
so however amount of milk that takes for you
is where you wanna go with it,
I like to just frost it just on the tippy top,
'cause I think it looks pretty that way,
but you could double this recipe and do the whole cake,
if you wanted to (laughs)
and then you're going to top
with those beautiful dehydrated apples
and see you'll start to have
a really beautiful fall cake emerge
and when you slice into this cake,
you will see how moist and delicious it is
and in every slice you get that delicious,
moist spice cake underneath,
a little bit of that cream cheese frosting
and of course, a dehydrated apple.
This would be a real winner for thanksgiving
or even for Christmas, that's coming up.
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and I'll see you back here next week with another one,
until then, bye.
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