My Alaska family is made up of multiple households, one of which has a vibrant and energetic four year old. Coordinating the Santa Claus visit and hurricane of gift unwrapping at one house and the adult libations and conversation at another is an exercise in diplomacy and logistics. We settled on morning brunch with the munchkin and soup supper and dessert with the grownups. This Apple Spice Cake will make an appearance at our Christmas brunch.


2 organic Gala apples, cored and sliced (peel optional)
2 tbs fresh lemon juice
1/4 cup granulated sugar
1 tbs cinnamon
1 tsp ginger

1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbs cinnamon
1 tsp ginger

6 tbs unsalted butter
3 ounces reduced fat cream cheese
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract

2/3 cup honey vanilla greek yogurt

2 tbs unsalted butter, melted

How I Made It:

Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with Baker’s Secret or other baking spray with flour.

In a large Ziploc bag, combine the apple slices, lemon juice, sugar, cinnamon, and ginger. Zip up the bag and toss to coat the apples. Set aside.

In a large bowl, sift together the flour, salt, baking powder, cinnamon, and ginger.  In a standing mixer, beat the butter, cream cheese, and 3/4 cup of sugar together until fluffy. With the mixer on medium, add the dry ingredients in three batches, alternating with the yogurt.  Turn the mixer off, then scrape the bowl with a rubber spatula and ensure that there are no lumps or unmixed ingredients.

Spoon the cake batter, which will be thick, into the prepared baking dish.  Top with apple slices, making a pretty design.  Brush the 2 tablespoons melted butter over the apple slices.

Bake for 45-50 minutes or until a cake tester comes away clean.

If you are making it ahead, let it cool and then wrap it up tightly in plastic wrap to keep it fresh.  Serve warm or at room temperature, with vanilla ice cream or whipped cream.

How It Came Out:

Lovely looking and tasting!

Apple Spice Cake

Photo courtesy of Thomas A. Chard II.