Chai Spice Apple Bundt Cake
One thing I like about blogging is it makes me more aware of the seasons. Maybe it's part of just being more observant in general, but it's a good development, I think. The leaves in the last week have been poetry-inducing. I haven't written any poetry, of course, but maybe I can credit them for my baking blitz.
This cake is Autumn Incarnate. I still had Honeycrisp apples from our trip to Gordon Skagit Farms. This week, I made 2 apple cakes for Recovery Cafe, an apple pie for home, and this chai cake for a meeting this afternoon. #$&*! I've been going through flour and sugar like nobody's business. I'm not one of those folks who can't resist sweets. I frequently make cookies, cakes, or pies that have to be given away before they go stale. Not so with this cake. I haven't been able to leave it alone. I ate it for breakfast this morning, and now I'm eating it for lunch.
The scaffolding for this recipe is an Apple Raisin Cake from Gourmet, but I've completely mangled it beyond recognition. Same amount of eggs, flour, sugar, and oil. That's where the similarities end. I often do that with baked goods. I'm not a good enough baker to start completely from scratch, but if I've got a basic recipe, I can go from there. I've realized that, in life, I'm a tweaker more than a designer. I'd always prefer starting with something to the blank slate scenario. Even in high school, the mandate "Write a five page essay" was infinitely more terrifying than "Write a five page essay on __________."
You don't need to haul your mixer out for this cake--just a few bowls and a wooden spoon. And I didn't recommend a specific apple variety because I generally ignore what recipes call for and just use what I have. Red Delicious is never my choice for anything, but beyond that, you pretty much can't go wrong. And if you're not a spice lover, leave out the chai and you'll still end up with a delicious cake. You don't have to glaze it, either--you can leave it plain or dust with powdered sugar. See what I mean about tweaking? It's fun.
We celebrated Yancey's birthday with his mom last night--took the train downtown with the kids, bought a bunch of brussel sprouts at Pike Place (Yancey's obsessed with them), and had an ambrosial dinner at Lola. The most tender lamb I've ever had, braised escarole, garlic smashed potatoes. Yancey and I met on his 16th birthday, so today marks 20 years that we've known each other. Do you want to hear the story? The short version? Alright. Twist my arm.
We were sophomores at Bellingham High School, in different honor's English classes. Both classes crowded into a school bus together to drive down to Seattle and see Measure for Measure at the Rep. Yancey and I ended up sitting together. Nothing like bench seats to start or end a friendship. To be fair, I'd had my eye on Yancey for awhile, but we'd never had a real conversation. We were in leadership class together (hilarious!), but he was always too busy with his senior cheerleader girlfriend to notice me. Yes, cheerleaders were somehow eligible for leadership class. At least Yancey and I were in student government. (Not that I have any ire after all these years. Ha.)
So we talked the whole way down, sat apart at the play (I remember scouting the theater for him, seeing him sitting with other girls and hating them), and sat together on the way back. That's four hours of conversation. He told me about his 16th birthday party, how his family and some friends were going to the Black Angus for steak. My family had never been there, my Mom always maligned the place, but God. How I wanted to be invited. That didn't happen, but when I saw him the next morning at school, I could have sworn he emitted an "It- would -have-been-funner-with-you-there" vibe.
We have lots of anniversaries--our first kiss two years after the bus ride (yes, I waited through several more girlfriends), our wedding anniversary, our children's birthdays. I like this one the most, though, thinking about me in my Birkenstocks and him in his acid-washed jeans, wondering what the hell we talked about for four hours, and wondering what my life would have been like without that bus ride. Happy Birthday, babe. I'm glad I don't have to wait around for an invite to Black Angus anymore. I've got you all to myself now (though Loretta might beg to differ).
Chai Spice Apple Bundt Cake
If you don't have a bundt pan, I suppose you could try this in a 9x13...I happen to love my bundt pan, the way the cake slips out, how easy it is to cut, the circular shape. I often see them at thrift stores.
For chai spice mixture:
4 peppercorns
1 1/2 ts. ground ginger
1 ts. cinnamon
12 green cardamom pods
1/2 ts. fennel seeds
For cake:
3 c. flour
1 ts. baking soda
1/2 ts. salt
2 ts. chai mixture
1 c. sugar
1 c. brown sugar
1 1/2 c. vegetable oil
3 eggs
2 Tb. brandy or dark rum
3 large or 4 medium apples, cut into 1/4" dice
1/2 c. dried cranberries
3 Tb. candied ginger, finely chopped
1 c. walnuts, coarsely chopped
2 Tb. flour
For glaze:
1 ts. chai mixture
3 Tb. strong brewed black tea (hot or cold)
1 c. sifted powdered sugar
Preheat oven to 350. If you have a convection oven (I do. How I adore it.), bundt cakes are good things to use them on so the outside doesn't get a lot more done than the inside. If you don't have convection, just watch it carefully.
Butter and flour a bundt pan.
To make spice mixture, remove cardamom seeds from pods. You should be able to do this pretty easily with your finger. Combine all ingredients in a mortar, and, using a circular motion pressing against the sides, grind the spices together. You can also use a coffee grinder that is not used for coffee--i.e a spice grinder. Set aside.
For cake, mix flour, soda, salt, and 2 ts. of the chai mixture together in a medium bowl.
Toss apples, cranberries, candied ginger, and walnuts together in another bowl with 2 Tb. flour.
In a large bowl, mix sugars, vegetable oil, eggs, and brandy. Add flour mixture and mix until just combined. Add apple mixture and stir until just combined.
Spoon into bundt pan and bake for about 60 minutes (maybe longer, depending on your oven), or until an inserted skewer comes out with a few moist crumbs on it. Let cool in pan for 20 minutes, then turn out onto a plate.
For glaze, whisk chai, tea, and powdered sugar together. Spoon over cake after cake has cooled.
Sweets
Reader Comments (35)
What a fun picture of Yancy and Loretta. They look like they need to have some powdered sugar sprinkled on them...
Looks heavenly - I can't wait to get back to cooking and baking when the girls are just a little older. The 2 year old was a great help in the kitchen until the baby came along. I did try the best chocolate chip cookie recipe, and agree - they're the tops! Thanks for sharing the Yancey story, too.
Wonderful story. How very smart the two of you were at such a young age - to find and hold on to each other.
I was one of the recipients of this cake yesterday and it was yummy, enough so that I am going to find a bundt pan soon and make it myself.
HA!! i LOVED your retelling of that story and especially the visual of you in your birks and him in his acid-washed jeans. i met you both just a few short years later and can still picture you two standing in the back of CCF (next to each other!!! the horror!!!) ...yancey a bit more hippyish from your influence. no acid washed jeans...just a UW boy then. :) makes me smile to think of those days. happy bday to him.
and, the cake looks delectable. my apple tree produces perfect cooking apples...and my oven (and stomach) are waiting! thanks for a perfect fall cake.
ps...cutest pic
Hi Sarah,
Love the photo! And the story. You realize, I hope, that this blog of yours is better than a scrapbook that you might make for yourself and your family. The stories, the recipes, the photos; it has it all. The cake looks and sounds delicious. I don't have half of the ingredients, so I probably won't be making it any time soon. Maybe for a special occasion, however.....
This is such a cute picture. And the cake, lovely.
Ok, this recipe sounds like the best apple cake ever.....I love the chai spice combo, which I have never tried.
I will be making this cake, in a bundt, with the glaze, and without the Red Delicious apples! (I think I will minus the cranberries, cause I don't like them!).
Thanks! Found you thru Dana Treat.
Stacey Snacks
I absolutely LOVE the story of how you met. I can almost feel/remember how tough it was to be a teenager ... so much longing. I'm glad it worked out for you both ... your family is beautiful.
and just so you know ... when I gain 20 lbs this winter ... I'm blaming you! ;) Another fabulous recipe that I cannot wait to try. THANK YOU.
I totally agree about noticing the seasons more as a blogger, and, you're right, maybe that is just a part of noticing everything more. Loved reading your and Yancey's bus story. I think it is beyond adorable that you celebrate the anniversary of your first kiss, by the way. That made me happy.
Hi Naomi! My friend Lynn left a comment here about finding a bundt pan...maybe you could keep an eye out in your thrifting adventures? :)
Hi Zip! You're right--better than a scrapbook. Thank God, too because prior to this blog, I was a HORRIBLE record-keeper. Blank baby books, the only photos I had in shoeboxes. I guess I was missing an audience :) And maybe you can get my Mom to make this cake for you...
Interestingly, I've been noticing the seasons more because of your blog. I've been trying more and more to buy seasonal and avoid the "I'll just get frozen broccoli or corn because it's easy" rut. It's tough going, and I often fail, but sometimes I prevail.
do you really wonder what you talked about for four hours? i have no problem imagining the two of you... :)
have i told you lately that i adore you?
i do.
i had the best day yesterday sharing it with you , yance, and those cutie-pies! Carving pumpkins, raking leaves, having chai tea AND this fabulous cake. I brought home more beautiful red leaves to enjoy today, and remembering many past birthdays.xoxo
Sure! I know what a bundt pan is, but not much more. I know the shape, but what else should I be looking for?
Wow. That cake looks amazing! And -- yet again -- I love reading about your thoughts and your life (and of course your recipes, too). Waiting through "several girlfriends" -- arrrghh!!! Unbelievable. I have no idea what took Yancey so long, but I'm sure glad he finally figured it out and grabbed you. I'm especially glad because you have those darling kids! So happy birthday to Yancey, and way to keep kicking booty in the kitchen, Sarah.
PS: I'll let you know how the retreat goes -- we're highlighting a few of your recipes! The green tomato chutney is already done and OH SO GOOD. :)
Great story, Sarah. I totally remember that trip to see Measure for Measure. Didn't know that's when the love sparked for you guys, though. Super cute.
First of all the picture of that cake makes me want to stick my hand inside the computer and pull it out...YUM! Ken is the baker in the family..i keep sending him your blog for hints. Guess this one I will just have to demand it! So nice to hear your stories...I can just picture it! Congrats...20 years is a long time for such a young whipper snapper! Love your blog keep it up =-)
thanks for the recipe as I have some apples laying around that need to be put to good use. This morning as I was wondering if I should be a good mother and give my daughter something healthy & nutritious for breakfast...then my eye got caught on the apple, pear, cranberry crisp I made yesterday. Well, I was a good mother, I didn't put the requested vanilla ice cream on top:)
Thanks for sharing your story of you & Yancey..so wonderful!
Naomi,
I'll leave Sarah to suggest the best characteristics of a bundt pan. Let me just say thanks.
First of all, what a wonderful trip down memory lane. I had the joy of watching your love begin and I have to say it was one of the high school romances that didn't make me puke a little bit (including my own!). I had no doubt then you guys would be forever and it is so, so cute seeing you still crazy about each other :)
Second, I have some cardamom for the chai spice, but it is already ground up. How much should I use? And can I do without the fennel seeds? I don't have a mortar/pestal or a non-coffee grinder (but it's on my Christmas list!).
It's my lunch hour and I'm late getting back to work, but it was so worth it to read this post. "Twas fate (and a good deal of patience) that brought you together - I love a good love story. :)
As much as I really want to meet you, I REALLY want to meet Loretta. That face is priceless.
Lynn, I have to find one first. :) But rummaging is my beloved hobby, for better or worse, so I try to put it to good use!
Okay. You guys are cracking me up. I love how lots of us use these comment sections like it's IM. My criteria for a bundt pan: heavy, like should weigh around half a pound, relatively free of scratches (a few are okay), and pretty big, like would hold 12 cups of batter...