Be yourself; everyone else is already taken. ― Oscar Wilde
My mother made the best cakes. I loved coming home after school and finding cake laid out on the kitchen counter, freshly baked and ready to be cut in to. I had my favorites, especially around fall. Sometimes there was gingerbread served with a dollop of whip cream, or carrot cake with a touch of pineapple and delicious cream cheese frosting on top. One cake my mother made was really special, it topped them all hands down, and sent me into joyful delight as soon as I laid eyes on it. It was her apple spice cake. What really made this cake so exceptional, was the penuche topping that covered the apple spice cake. A brown sugar frosting that created a smooth and creamy hard shell with just a tiny hint of salty goodness. Penuche has been a weakness of mine ever since.
While I do not have the original recipe of my mothers spice cake, I have attempted to recreate it giving a nod to healthy by using white whole wheat flour. I refuse to go to any more lengths than this to make it healthy, though I probably could.
I believe every once in awhile a decadent treat is called for. When eating a slice of this apple spice cake I am taken back to my carefree childhood days of autumn when life was simple and the only thing that mattered was having a big slice of apple spice cake encased in penuche frosting and washed down with a tall frosty glass of milk.
Apple Spice Cake shared with:
*Sadie Seasongoods: Snickerdoodle Sunday