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Nutrition Facts
Serving Size 188 g
(Approx. 10 Servings)
Amount Per Serving
Calories 530 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 16 g 80%
Trans Fat 1.0 g
Cholesterol 125 mg 42%
Sodium 470 mg 20%
Total Carbohydrate 67 g 22%
Dietary Fiber 2 g 8%
Sugars 38 g
Protein 6 g
Vitamin A 15% • Iron 15%
Vitamin C 4% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spiced Apple Cake

Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

4 Tbsp salted butter
1/2 cup(s) brown sugar
2 cup(s) Cosmic apples, peeled, cored and diced
1 1/4 Tsp McCormick Apple Pie Spice
8 Oz Plugra Unsalted Butter, or 2 sticks, softened at room temperature
1 cup(s) granulated sugar
1/2 Tsp kosher salt
1 Tbsp vanilla extract
3 large eggs, plus 1 extra egg yolk
2 1/2 cup(s) H-E-B Organic Cake Flour, sifted if possible
2 Tsp baking powder
1/2 Tsp baking soda
1/2 cup(s) sour cream, full fat recommended
1/2 cup(s) buttermilk
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Instructions

1
Place a small saucepan over medium high heat. Add butter and brown sugar and allow butter to melt before adding apples and apple pie spice.
2
Cook apple mixture, stirring often for 10 to 15 minutes or until sauce starts to thicken and make a caramel sauce. Remove from heat and allow to cool. Preheat oven to 350F.
3
Sauce will continue to thicken slightly as it cools. Meanwhile, in a stand mixer with paddle attachment add butter, sugar, salt and vanilla extract.
4
Turn mixer onto medium high speed and mix until butter mixture is fluffy. Scrape down sides as needed.
5
Add eggs and egg yolk one at a time allowing mixture to fully incorporate between each additional egg. Turn up mixer once eggs are in and whip again until fluffy.
6
In a bowl combine flour, baking powder and baking soda whisk with a fork to combine, set aside. In a separate bowl combine sour cream and buttermilk, whisk to combine.
7
While mixer is running on low speed add about half of flour mix and allow to blend, then add half of buttermilk mix, pausing to allow mixer to blend then repeat above process until everything is added.
8
Add cooled apple and sugar mixture to cake batter and whip on medium speed until its well incorporated.
9
Divide cake batter evenly into 2 well greased 8-inch round cake pans.
10
Place on oven rack and bake for 25 to 35 minutes or until a toothpick placed into center of cake pulls out clean. Allow to cool before frosting and stacking cake.
11
Chef's Note: Garnish cake with a sprinkle of cinnamon sugar if desired.
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