Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Spiced Apple Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 31, 2020 Print Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 25 mins Total Time: 1 hrs 15 mins Servings: 12 This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top. Ingredients 2 sticks unsalted butter, melted and cooled slightly, plus more, room temperature, for brushing 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 ½ teaspoons kosher salt ½ teaspoon baking soda ½ teaspoon ground allspice ¼ teaspoon ground ginger 3 large eggs, room temperature 1 ½ cups sugar 1 teaspoon pure vanilla extract ½ cup sour cream 2 Granny Smith apples, peeled and cut crosswise into scant ¼-inch rounds, seeds removed 2 tablespoons fresh lemon juice ⅓ cup apricot jam Directions Preheat oven to 375 degrees. Brush a 9-by-3-inch baking dish with butter. Line bottom and 2 long sides with parchment, leaving a 2-inch overhang; butter parchment. Whisk together flour, baking powder, salt, baking soda, allspice, and ginger. In a large bowl, whisk eggs until pale and foamy. Whisk in sugar and vanilla until combined. Add half of flour mixture, then half of butter and sour cream, whisking just until combined. Repeat with remaining flour mixture, butter, and sour cream (do not overmix). Transfer batter to prepared baking dish, smoothing top with a spatula. Toss apples with lemon juice and scatter evenly over batter. Bake until apples are tender and golden brown in places and a toothpick inserted into center of cake comes out with moist crumbs, 40 to 45 minutes. Warm jam in a small saucepan over medium until it becomes thin and brushable. Immediately brush apples with jam. Let cool completely on a wire rack. Lift cake from pan using parchment and transfer to a board to slice; serve. Print