As much as I am enjoying the clear blue skies and fall temperatures, I am so glad that I am not living in the northeast this weekend! Snow at this time of year is a bit early even for those who love snow. We got rain and cold temperatures out of the same storm yesterday, but today is a gorgeous crispy-air day!
I found this recipe for a spice cake in a magazine just a week or so ago. It sounded delicious, so I knew I just had to give it a try. I added the hazelnuts and made cupcakes instead of a 9-inch round cake. They are perfect for snacking this fall weekend. Grab a cup of hot cider, hot tea or coffee and enjoy the awesome flavor of this cake!
1/2 c. vegetable oil
1/2 c. molasses
1/2 c. packed brown sugar
1 large egg
1/2 c. boiling water
2 c. all purpose flour
1-1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 tsp. ground ginger
2 Granny-Smith apples, peeled, cored, and chopped*
1/2 c. chopped hazelnuts
Grease and flour 20 muffin cups or use paper liners. If making a cake, grease a 9-inch round cake pan and dust with flour.
In a large bowl, stir together the dry ingredients. In another bowl, combine the oil, molasses, sugar, egg, and boiling water. Add flour mixture to wet ingredients and stir until just combined. Fold in apples and hazelnuts. Spoon into muffin cups or pour into prepared cake pan. Bake at 350 degrees for 20 minutes (cupcakes) or 40 minutes (cake) or until toothpick inserted comes out clean. Cool on wire rack. Dust with powdered sugar just before serving.
*I used gala apples since I had no Granny Smiths. I cored them and then chopped them in the food processor.