Spiced Apple Cake with Whipped Topping

Check out a video of me making this!

💥NEW RECIPE ALERT💥 I’m thrilled to be able to share with you my Spiced Apple Cake with Whipped Topping which I developed using Wholesome. I’ve been using their products for over a decade – not only because the quality is exceptional, but knowing that their sugars are organic and fair trade just makes everything taste sweeter. You’re gonna want to put this cake in your regular holiday dessert rotation! All the best from my kitchen and Wholesome 🍏🍰 #wholesome #wholesomebffs #allthebest #ad

Yield: 1 (13x9x2) cake

Apple Topping:

56.5 grams (4 tablespoons) unsalted butter

1 pound granny smith apples (2 large apples), peeled, cored and very thinly sliced (1/8”-slices)

57.5 grams (1/4 cup packed) Wholesome Organic Fair Trade Light Brown Sugar

2 tablespoons freshly squeezed lemon juice

Zest of 1 large lemon, grated on a Microplane

Place butter in a large nonstick pan and set over medium-high heat. Heat until the butter bubbles up and begins to turn brown.  Add the apples, light brown sugar, lemon juice and zest to the pan. Cook, stirring occasionally, until the apples just begin to soften, no more than 1 minute. Remove from heat and set aside to cool.

Cake:

Nonstick cooking spray

330 grams (2½  cups) all-purpose flour

350 grams (1½  packed cups) Wholesome Organic Fair Trade Dark Brown Sugar

1 teaspoon kosher salt

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 teaspoon ground cardamom

1 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon cloves

169.5 grams (12 tablespoons) unsalted butter, cut into 1 tablespoon sized pieces, kept in the refrigerator until using

200 grams (approximately 11 large) pitted Medjool dates, roughly chopped

8-ounces/226 grams full-fat sour cream

1 tablespoon pure vanilla extract

5 whole large eggs (260 grams), kept in the refrigerator until using

34 grams (2 tablespoons) Wholesome Organic Fair Trade Molasses

room temperature apple liquid (from cooked apples)

Place an oven rack in the middle position and preheat the oven to 350 degrees Fahrenheit.

Spray the sides and bottom of a 13x9x2 metal pan with nonstick cooking spray. Line the bottom and sides with parchment paper and spray with nonstick spray again.

Add the flour, dark brown sugar, salt, baking soda, cinnamon, ginger, cardamom, allspice, nutmeg, and cloves to a 14-cup food processor with the blade attachment. Pulse until combined.

Add the butter and pulse for 10 1-second pulses.

Add the dates and process for 30 seconds, until dates are thoroughly combined, scraping down the inside of the bowl as needed.

Add the sour cream, vanilla extract, eggs, molasses and the remaining apple liquid to the food processor and process for 10 seconds. Scrape down the sides of the food processor with a spatula and process once more for 10 seconds.

Pour out and level the batter into the prepared pan.

Evenly top with the cooked sliced apples. Drizzle over any remaining apple liquid.

Bake, uncovered, for 45 minutes.

Remove from oven and let cool 90 minutes before serving.

Serve cake with whipped topping on the side.

Whipped Topping:

8 ounces/226 grams full fat sour cream

8 ounces heavy whipping cream

1 teaspoon pure vanilla extract

3 tablespoons Wholesome Organic Fair Trade Confectioners’ Sugar

Add all ingredients to a large bowl and whisk or whip until medium peaks form.