Last updated: December 12. 2013 6:00PM - 930 Views
PAUL COZZA Westmoreland Club Pastry Chef

Paul Cozza prepared this Winter Spice Apple Cake at the Westmoreland Club in Wilkes-Barre, where he is the pastry chef.
Paul Cozza prepared this Winter Spice Apple Cake at the Westmoreland Club in Wilkes-Barre, where he is the pastry chef.
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The heavenly aromas of cinnamon, allspice, clove, nutmeg and ginger will add to your anticipation when you bake this winter spice apple cake at home.

Enhancing those delightful flavors are some orange juice, vanilla and just a touch of apple brandy.

I like to use Granny Smith apples for this wonderful dessert, which is sure to please your guests when you are entertaining for the holidays.


Yield: 1 bundt cake

1.5 cups sugar

1 cup vegetable oil

4 large eggs

1/2 cup orange juice

2.5 teaspoons vanilla extract

3 cups cake flour

3 teaspoons baking powder

4 Granny Smith apples, peeled, cored and sliced

In another bowl:

1/2 cup sugar

2.25 teaspoons cinnamon

1/4 teaspoon allspice

pinch of ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

For the glaze:

2 cups powdered sugar

1/2 cup orange juice

2 tablespoons apple brandy


Preheat your oven to 350 and grease the bundt pan. In a small bowl, combine the second group of sugar and spices and set aside. Peel, core and slice the apples in half and set aside.

In a mixing bowl, combine the first sugar, oil, eggs and vanilla and mix on medium speed until incorporated. In three additions, alternately add the orange juice and dry ingredients to ensure there are no lumps. Pour half the batter evenly into the bundt pan. Sprinkle half of the sugar/spice mixture over the top of the batter, then layer evenly with the sliced apples. Sprinkle the remaining spice mixture over the apples and top with the remaining batter.

Bake for approximately 45 minutes or until a skewer inserted into the center of the cake comes out clean.

Allow to cool for 10 minutes and gently unmold from the pan. For the glaze, whisk together the powdered sugar, orange juice and apple brandy until smooth. Pour over the cake while it is warm and allow it to drip down all sides. It will soak into the cake slightly, which will keep it moist.

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