A Not So Traditional Take on a Classic Apple Cake

Published January 8, 2014 by The Feminist


Call me a rebel, but I don’t like cooking traditional food. I mean, why would I want to bake well-known classics, say éclairs ( everyone knows what they taste like, am I right?), when you can bake something as insane as Earl grey cupcakes filled with mango custard and decorated with freeze-dried strawberries and a dust of pink peppercorns?

Don’t you agree that the latter sounds much more fascinating?

However, sometimes you just have to make do with the ingredients you have lying around in your fridge and – to my regret- they didn’t include earl grey tea powder, mango and strawberries. What I did have at home, on the other hand,  were a couple of eating apples that had gone past their date of crunchy yumminess… and that is when I got an amazing idea…

To all the traditional inside-the-box thinkers among you, let me just say this: No, I did not bake apple pie, tarte tatin, apple crumble or boring apple cake.

No offense.

That’s just not how I roll.

I did, however, bake an absolutely gorgeous spiced apple and calvados cake: a hint of warmth from the calvados,  moist sweetness from the apples, some lovely crunch from a variety of nuts and to finish it all off, succulent raisins and dried apples coated in cinnamon sugar.


Now that is what I call an Apple Cake. (Notice the capital letters A and C, because this cake is too awesome not be written in extravagant calligraphy 😉 )

Note from the Author/Baker:

Some of you of might have noticed that this baking recipe is the second recipe in a row that uses generous amounts of alcohol. Please, don’t be alarmed. There is no underlying addiction here, just someone who prefers her booze in a cake instead of a glass. (Okay, that’s not entirely true but humor me for a second here.)

Note to the BBC:

Should you  be looking for a new concept for a cooking show, I am always available to do a “Baking with Booze” programme. (That does have a certain ring to it, doesn’t it?! )

No pressure.


Spiced Apple and Calvados Cake


  • 2 apples, peeled and grated
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ½  tsp cinnamon
  • 1 tsp bicarbonate of soda
  • 150gr plain flour
  • 75gr muscovado sugar
  • 75gr butter
  • 1 egg
  • 1dl Calvados
  • 4 tsp milk
  • 50gr nuts, roughly chopped
  • 50gr raisins
  • 50gr dried apple coated in cinnamon sugar (These are rather hard to come by- I just happened to have them at home- so if you can’t find them, use sultanas instead.)


  1. Preheat the oven to 180°C.
  2. Sift the plain flour, bicarbonate of soda, ginger, cinnamon and nutmeg into a bowl.
  3. In a separate bowl mix the sugar and butter until you get a paler colour. Stir in the grated apple.
  4. Add the egg and mix well. Gradually pour in the Calvados and milk and mix until everything is combined.
  5. Add the spiced flour mixture to the apple mixture and mix well.
  6. Stir in the nuts and dried fruit and pour the batter into a prepared cake tin. Bake in the oven for 40-45 minutes.

10 comments on “A Not So Traditional Take on a Classic Apple Cake

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