This lemon rosewater loaf cake is inspired by both my grandmas. It has a bright lemony flavor, and is laced with a hint of rosewater. The texture is delicate and velvety. And, per usual, it is perfect with a cup (or two, or three…YOLO, this …
This cake is a perfect addition to the holiday season. It has such a luscious texture, and has delicious pockets of tart cranberries scattered throughout. What really takes it over the top, though, is the caramelization of sugar, butter, cinnamon, cardamom and clove lining the …
This cake is all the fall things. Granny Smith apple is shredded and folded into both ground oats and flour creating a delicious and tender apple cake. Not to mention, the nutty tahini and rich sweetness of the maple in the crumble is a perfect addition and gives this cake a little something extra.
All the fall spices – cinnamon, nutmeg and cloves – are nestled within the cake and pair well against the sweetness from the brown sugar and the tartness from the apple. I really wanted to make a cake that tasted just like this, and luckily, the mission was accomplished. This is the fall cake of my dreams, enough said.
What are you dreaming of this fall?
Apple Spiced Oat Cake with a Tahini Maple Crumble
A dreamy tender apple cake, with all the fall spices and a tahini maple crumble for a little something extra. It is what fall dreams are made of.
1stick unsalted butter (0.5 cups), at room temperature
1cupflour
1cupquick oats, ground (use a food processor or blender)
½cuppacked light brown sugar
½tspsalt
2tspbaking powder
1cup milk, 1%, 2% or whole milk
2large eggs
½tspcinnamon
¼tspnutmeg
¼tspclove
2Granny Smith Apples (~2 cups), shredded
1tsp vanilla
Tahini Maple Crumble
½cupquick oats
½ cupflour
¼cuppacked light brown sugar, plus more for sprinkling
¼cupunsalted butter, at room temperature
¼cuptahini
¼cupmaple syrup, any variety works
¼tspcinnamon, plus more for sprinkling
pinch of nutmeg (~half of 1/8 tsp)
pinch of cloves (~half of 1/8 tsp)
Method
Apple Spiced Oat Cake
Preheat oven to 350F°
Line the base of a 10 inch springform cake tin with parchment paper and grease the sides with some butter
With the "S" blade attachment on your food processor or in your blender grind up the oats.
Peal, cut and core the apples. With the shredding attachment in place on your food processor, put apples through to shred. If you do not have a food processor you can also shred apple with a cheese grater, however this will take a little longer.
In one bowl mix ground oats, flour, salt, baking powder, cinnamon, clove and nutmeg.
In a separate bowl cream brown sugar and butter until fluffy. Then whisk in eggs, one at a time until combined. Next whisk in milk and vanilla.
Add dry ingredients to wet ingredients. Then gently fold in shredded apples until evenly combined.
Tahini Maple Crumble
Mix oats, flour, butter, brown sugar, maple syrup, tahini, cinnamon, clove, nutmeg in a bowl. The consistency will mimic the texture of an oatmeal cookie.
Grab about marble sized pieces of batter (no need to smooth into balls) and place scattered on top of cake. Different sizes are fine as it will add texture to the top of the cake.
Sprinkle a large pinch of brown sugar and cinnamon on top of the cake.
Bake until the crumble is lightly golden and a fork inserted in the middle of the cake comes out clean, about 40 minutes.
