Autumn Spice Cake

Leaves are beginning to fall and turn color as Autumn calmly settles in. Temperatures haven’t dropped yet, but the days are getting shorter, replacing the endless blue nights of summer. I’m a warm-weather type of person, but I must say, there is something quite beautiful about the change of seasons. I miss the scent of peaches and cherry blossom. I miss the variety of juicy sweet produce fresh from the farm. But I know they will return next spring, so now I concentrate on the Autumnal smells that will spice up my kitchen for the coming months. Fiery cinnamon, sparkling apple cider, crisp pear cobblers,  and slow-cooked casseroles are slowly pushing away my summertime blues.


This cake is wonderful, moist and chewy with a nice spicy tang. It’s one of my favorites. You can even bake them as muffins.

For a lighter version, replace half the oil with the same quantity of applesauce. It turns out just as beautifully.




2 Granny Smith apples chopped up into small cubes

2 heaping tbsp sugar

1 tbsp cinnamon

1 tsp of nutmeg

½ cup whole wheat flour

1 cup all-purpose flour

1/2 tsp salt

2 tsp baking powder

1/2 cup packed brown sugar

½ cup canola oil or other flavorless oil

2 eggs

¼ cup maple syrup




  1. Preheat your oven to 350°F.
  2. In a bowl, mix the cinnamon, nutmeg, and the sugar with the apple cubes.
  3. In another mixing bowl, whisk the flours, salt, and baking powder. Add the oil, eggs, maple syrup, and brown sugar.
  4. Combine dry and wet ingredients, then fold in the apples.
  5. Bake for 45 min or until a tester comes out clean.




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