Apple Spice Cake

If you missed my post about the premiere issue of Bake from Scratch magazine I hope you will read it HERE. I challenged myself to make their 1-2-3 Apple Spice Cake my way ( to fit my dietary restrictions). Oh and these drool worthy browned butter biscuits, well they will be next on my list. Just look at how they hold the brown butter flavor in their wonderful craggy cracks!

I know it is highly unusual but, I will be posting on Sunday this week. Please come back to visit, it’s my birthday and the annual holiday cookie swap linky party begins! I look forward to seeing all of your wonderful cookie recipes this year. All of the participants will be included in a random drawing and one winner will receive a limited edition Live Simply Remain Grateful apron from yours truly.

Okay on to my version of their 1-2-3 apple spice cake. My recipe is migraine safe, dairy free and is a low sugar cake. Please know your triggers/allergies before making any of my recipes. If you are not on a restricted diet please make their original recipe or see Katie’s Tid Bits below or .

My Version of their Apple Spice Cake
Create my from scratch cake HERE and add 2 tsp. ground cinnamon, 1/4 tsp. ground cloves and 1/2 tsp. ground allspice into the dry ingredients. Bake as directed.

Add to their basic 1-2-3 cake
2 Tbsp. Butter
2 Cups chopped Macintosh apples
Basic 1-2-3 cake
1 tsp. Ground cinnamon
¼ tsp. Cloves
¼ tsp. Allspice

In a saucepan melt butter over medium heat, add apples, stir and cook until tender (about 10 minutes) add to the dry ingredients of the 1-2-3 cake. Fold apples into batter before pouring into prepared cake pans. Make frosting (below) Spread frosting between cooled cake layers and on top and outside edges. How to keep fruit from sinking to the bottom of a recipe can be found on my cranberry loaves post HERE.

My Apple Topping
2 tsp. Lactose free margarine*
1 ½ Cups Macintosh or Gala apples (peeled cored and chopped.)
¼ Cup unsweetened apple sauce*
½ tsp. Ground cinnamon
¼ Cup brown sugar substitute*

In a saucepan over medium heat melt margarine*, add apples, applesauce, cinnamon and brown sugar substitute, cook until apples are soft and thick (about 15 minutes.) if it is to thin add a smidgen (1/2 tsp.) of corn starch and mix well.
Set aside to cool do not drain
Spoon over the top of the cooled cake

Their cinnamon Frosting (omitted on my recipe)
1 Cup butter (softened)
2 lb. Bag confectioner’s sugar
1 tsp. Ground cinnamon
8-9 Tbsp. milk
1 tsp. Vanilla

In a medium bowl, beat butter with hand mixer until soft and creamy. In a separate bowl whisk together confectioners sugar and cinnamon, gradually add sugar mixture, milk and vanilla to butter. Beat until smooth.

Their Apple Topping
2 tsp. Butter
1 ½ Cup apples (chopped)
1 Cup hot caramel sauce (found in the cake aisle of your local market and sometimes it is in the ice cream aisle.)
Ina medium skillet over medium high heat, melt butter, add apples and cook until tender, about ten minutes. Cool completely and drain. Discard juice and stir apples into caramel sauce and stir and spoon over cake.

My Powdered sugar ( optional)
I used a paper doily as a stencil and sprinkled sugar free powdered sugar on the top of the cake. Spoon a little apple topping in the center, and add a spoon full when serving. Hmm wondering if this qualifies for one of my new uses or old things.

*Katies Tid Bits, equal exchange use butter, milk, “real” sugar, brown sugar , sweetened applesauce. I hope you will try both versions of this Apple Spice cake.

If you are on Instagram (I am now) you can share your cake on their feed by tagging your cake photo with #thebakefeed . Of course I would love it if you let them know #katherinescorner1 sent you.

You can still link up to yesterday’s hop.

Last chance to enter the perfect linens giveaway.

I hope you will add your Autumn Wreath to the Wreath Roundup

Reminder-I will be posting on the 1st ( Sunday) this week.