Perfect fall spiced apple cake

With fall comes colder weather, short days and a lot of rain. So we might want to reach for warm flavors and something that fills the air with an amazing enough scent to drive the chill and moisture out.

This cake will do just that. I used apples from our own orchard, Red Love 119 and Royal Gala apples. The eggs also have a supremely low food-mile count; about 30m. If you have solid honey, you’ll need to heat it up to be able to spread It over the cake. I had acacia honey (robinia pseudoacacia), which is liquid in a raw state.


Set the oven on 180°C (365°F), use a round baking tin about 23cm (about 9 inches) in diameter. Cover the inside with parchment paper.

I started by adding the eggs to the sugar in a large bowl. Whisk until you see foam appear. Add cinnamon, nutmeg and butter. Mix in the flour and raisins last. Scoop about half of the mixture into the baking tin, add some of the apples and spread some honey over them. Cover the apples with the rest of the cake mix and add the other apple pieces on top. Bake for 50min.


Let the cake cool down, then remove from the baking tin. Serve on a pretty plate and enjoy!



225g butter

250g brown sugar

4 large eggs

250g self-raising flour

2ts cinnamon

1/2 ts nutmeg

100g raisins

2 apples, peeled and cored

Some honey to add



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