Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups peeled and chopped apples
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt until well combined.
3. In a separate mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped apples.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Almond milk can be substituted for regular milk.
- Pears or peaches can be substituted for apples.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter.
- Top the cake with a cream cheese frosting.
- Add 1/2 cup raisins or dried cranberries to the batter.
- Use pumpkin pie spice instead of the individual spices.
Tips and tricks:
- Use room temperature butter for easier creaming.
- Don't overmix the batter or the cake will be tough.
- Use a toothpick to check for doneness.
- Serve the cake warm with a scoop of vanilla ice cream.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with caramel sauce.
Garnishes:
Top the cake with whipped cream or a dollop of Greek yogurt.
Pairings:
Serve the cake with a cup of hot chai tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a green salad.
Troubleshooting advice:
If the cake is too dry, try adding an extra 1/4 cup of milk to the batter. If the cake is too moist, try reducing the amount of apples or baking it for a few extra minutes.
Food safety advice:
Make sure to wash the apples thoroughly before peeling and chopping them.
Food history:
Chai tea originated in India and is a blend of black tea and spices such as cinnamon, ginger, and cardamom. This cake is inspired by the flavors of chai tea.
Flavor profiles:
This cake has a warm and spicy flavor from the chai spices and a sweet and tart flavor from the apples.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Taste: Spicy, Sweet, Cinnamon, Apple, Chai, Cinnamon-Y, Apple-Y, Chai-Y