Description
This Apple Spice Cake is a moist, flavorful dessert featuring warm spices and a double dose of apples. With a tender crumb enhanced by cinnamon, nutmeg, and cloves, it’s perfect topped with buttermilk syrup, whipped cream, or vanilla ice cream for a comforting treat.
Ingredients
Scale
Cake
- 1/2 cup butter, softened (113 grams/8 Tablespoons)
- 1 3/4 cups sugar (350 grams)
- 2 large eggs (room temperature)
- 1 cup applesauce (unsweetened preferred)
- 2 cups peeled & grated or finely diced apples (Honeycrisp or Granny Smith recommended)
- 2 1/4 cups all purpose flour or gluten-free flour* (270 grams)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
Toppings (Optional)
- Buttermilk syrup
- Whipped cream
- Vanilla ice cream
Instructions
- Preheat & Prep: Preheat the oven to 375 degrees F. Prepare a 9x13 inch metal baking pan by greasing it with butter or non-stick spray, or lining it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until evenly blended. Set aside.
- Cream Butter & Sugar: In a large bowl or stand mixer bowl with paddle attachment, cream the softened butter and sugar together using a hand mixer or stand mixer for 2 to 3 minutes until the mixture is light, fluffy, and well combined.
- Mix Wet Ingredients: Add the eggs one at a time, mixing well after each addition until fully incorporated. Then stir in the applesauce until combined.
- Add Dry Ingredients and Apples: Gradually add the dry ingredients to the wet mixture and gently fold or mix just until combined. Next, fold in the peeled and grated or diced apples, stirring until evenly distributed.
- Bake: Pour the batter into the prepared pan and spread into an even layer. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, loosely tent the pan with foil for the last few minutes. Remove from oven and cool on a wire rack.
- Serve & Store: Cut the cake into slices and serve topped with your choice of buttermilk syrup, caramel sauce, whipped cream, or vanilla ice cream. For longer storage, cover leftover cake and refrigerate for 2 to 3 days or keep at room temperature up to 2 days.
Notes
- This cake benefits from a double dose of apples for moisture and flavor—using both applesauce and fresh apples creates a lovely texture.
- Honeycrisp or Granny Smith apples add a tartness that balances well with the warm spices.
- If you prefer, frost the cake with cream cheese frosting instead of using syrup or ice cream for topping.
- To make the recipe gluten-free, substitute the all-purpose flour with your preferred gluten-free flour blend.
- To keep the cake from over-browning, tent it with foil if needed during baking.
Nutrition
- Serving Size: 1 slice (1/15th cake)
- Calories: 240 kcal
- Sugar: 26.7 g
- Sodium: 293 mg
- Fat: 7.1 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.4 g
- Protein: 2.9 g
- Cholesterol: 41 mg
