Apple Spice Cake
User Reviews
4.7
Apple Spice Cake
Description
The cake combines common baking spices with grated apples folded into a batter made from flour, baking soda, vegetable oil, eggs, sugars, sour cream, and vanilla extract. The grated apples contribute moisture and subtle fruit sweetness while the spice blend offers a warm aromatic profile. Baking yields a soft, moist crumb with a lightly spiced flavor.
The brown sugar icing is prepared on the stovetop by melting butter with brown sugar and cream, then whisking in vanilla and powdered sugar to form a smooth glaze. When poured over the warm cake, the icing softens into the surface, adding sweetness and a sticky texture topping. The cake is commonly served warm to highlight the icing’s melt-in effect.
The cake suits dessert or teatime, enjoyed on its own due to the flavorful spices and moist crumb. It also stores well for several days refrigerated. Freezing the baked cake without icing extends storage life.
Ingredients
- 2 1/4 cup all-purpose flour spooned and leveled
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/8 tsp. cloves ground
- 2/3 cup vegetable oil
- 2 large egg room temperature
- 3/4 cup brown sugar packed, light or dark
- 3/4 cup granulated sugar
- 1/2 cup sour cream room temperature
- 1 tsp. vanilla extract pure
- 2-3 large apple honey crispy variety, grated (~1 1/2 cups), skin on optional
Brown sugar icing
- 1/4 cup butter salted
- 1/2 cup brown sugar dark; packed
- 2 Tbsp. heavy cream
- 1/2 tsp. vanilla extract pure
- 1 cup powdered sugar sifted
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch light colored nonstick pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the dry ingredients.
- In another mixing bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and fold just until combined.
- Fold in the grated apples.
- Turn out the cake batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick in the center comes out clean. Allow to cool in pan for 10 minutes, then remove to a wire rack.
- To make the brown sugar icing, melt the butter, brown sugar and heavy cream in a medium sized saucepan over medium heat. Whisk until mixture is combined and comes to a gentle boil.
- Remove from heat and whisk in the vanilla and powdered sugar.
- Pour the icing on top of cake. The cake doesn’t need to completely cool, when it's still a little warm, the icing melts into the cake.
- Slice and enjoy warm!
Notes
- The cake keeps 2 to 3 days at room temperature, longer if refrigerated airtight.
- Freeze the baked cake (without icing) up to 3 months and thaw in fridge before icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 386kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 308mg | 13% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
