Do you read foodgal? It’s a great food blog by Carolyn Jung. She lives in the Bay Area, and often writes about restaurants and foodie activities in her region. And she regularly shares recipes too. She’s a food journalist in her own right, so she must get sent dozens of cookbooks for review. I assume that’s how foodgal acquired this recipe, from Pastry Chef Joanne Chang, who owns Flour Bakery + Cafe in Boston. Apparently there, this cake is a top-seller. The recipe is from her cookbook, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. And the first time I made it I stuck to the recipe exactly. But in thinking about it I decided to change a few things. I added more spices (just more quantity, not different ones) and I reduced the sugar, as I thought the original was just a bit over the top. It was good – it was excellent, in fact – but too sweet for me that first time. So I changed it.
It’s only been in recent years that I’ve read any recipes that call a cake a “snacking” cake. Now, my idea of such a thing is something you’d make on a blustery fall afternoon and it would be ready for your 5 children when they tumble in the door with snow flurries around them. And the cake would be something sturdy and easily picked up in hand and gobbled down with a glass of cold milk. But maybe a snacking cake just means it doesn’t have frosting. Does anybody know? Do enlighten me if you do!
The description of this cake hooked me, though. It’s loaded – and I mean loaded – with minced-up apple (Granny Smiths). And it has some fragrant spices added, some golden raisins and nuts. As I explained I made this cake twice in 3 days. The first time to test it, the second time with my changes and it went to a dinner party. The first time it was made with walnuts, and the 2nd time (with a few tweaks) with toasted pecans. Both were good. We were going to a potluck gourmet dinner with friends (a new group we’re in), and I’d chosen to make dessert. Since it’s certainly apple season, I’d already
decided I’d make something with them. I just didn’t know what. But spotting this recipe, and reading the headnote that said this was hereby the very last apple dessert recipe foodgal was ever going to use forevermore, that got my attention.
The first time I made it with Truvia mixed half/half with sugar so my DH could have some. He loved it. And I did too. But the next time I reduced the sugar and I used pecans (and I toasted them). It was still plenty sweet. So the recipe below is my slightly adaptation of the original recipe. I served it with maple syrup-sweetened whipped cream (see photo below) for the dinner. I just drizzled heavy cream over each slice on the first one (see left photo).
What’s good: the wonderfully fragrant spices mixed in with the multitude of apples and a little bit of the cake part. If you like more cake then you might not like this recipe. It’s mostly apple with some of the cake batter to hold it together. It definitely IS a cake, but it’s just loaded with apples. It was best with the honey-sweetened whipped cream. We also ate it with heavy cream drizzled over it too.
What’s not: really nothing at all – it was a delicious cake. It’s not difficult to make, though you do have to peel and finely chop several apples. And that has to be done JUST before you add it to the batter because otherwise the apples will turn brown. Have everything all ready – the oven at temp, the cake batter ready to go, then cut the apples and finish making the batter. And as for the superlative about it being the best and last cake foodgal will ever make, I don’t think I’ll attach the word to this. It’s really good, but the Teddie’s Apple Cake is by far my favorite apple cake. And my Mom’s Crisp Apple Pudding is my all-time apple crisp type dessert.
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Apple Snacking Spice Cake
Recipe By: Adapted from “Flour” by Joanne Chang (from foodgal.com)
Serving Size: 10
NOTES: I used a 10-inch springform pan, which worked perfectly. The cake takes several hours to cool so do make it several hours ahead of serving. It could be served still slightly warm, but it will be harder to get it onto a serving plate when it’s warm. For this adaptation of the original recipe I added more spices (doubled them) and reduced the sugar some as I thought the original version was too sweet. I made it once with walnuts and once with pecans – both are good. Do toast which ever nuts you decide to use.
1 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups granulated sugar
3/4 cup unsalted butter — at room temperature
2 eggs
4 cups Granny Smith apples — peeled, cored and finely chopped (2 to 3 apples)
1/2 cup golden raisins — (or dried mulberries)
1 cup pecan halves — toasted and chopped
Confectioners’ sugar for dusting
1. Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.
2. In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves. (Or, sift together in a medium bowl if using a handheld mixer.) Fit the mixer with the paddle attachment. Add granulated sugar and butter to the flour mixture and beat on low to medium speed for about 1 minute, or until butter is fully incorporated into the dry ingredients. Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in. Add eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then, turn the mixer to medium-high speed and beat for about 1 minute, or until batter is light and fluffy.
3. Using a rubber spatula, fold in the apples, raisins and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.
4. Bake for about 1 hour and 15 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
5. Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up. Slice and plate, then dust the slices with confectioners’ sugar.
6. The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.
Per Serving: 426 Calories; 22g Fat (45.9% calories from fat); 5g Protein; 55g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 301mg Sodium.

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