Apple Spice Cake
User Reviews
5
Apple Spice Cake
Description
The Apple Spice Cake combines a rich mix of spices—cinnamon, ginger, nutmeg, allspice, and a pinch of cloves—with cored, chopped apples to add moisture and texture. The dry ingredients including flour, baking soda, and salt are sifted and combined separately, while coconut oil, vegetable oil, yogurt, sugar, eggs, and vanilla create a wet batter that is gently mixed with the dry ingredients and apples. This method ensures a moist but structured crumb.
The batter is divided among buttered and floured 6-inch pans and baked at 350°F until set. The cake layers are complemented by a brown butter vanilla buttercream that involves caramelizing butter solids before cooling, then creaming with powdered sugar, cream, salt, and vanilla to achieve a rich, smooth frosting.
To finish, a caramel sauce made with brown sugar, unsalted butter, cream, vanilla, and salt adds a sweet topping. The cake’s moist texture, warm spice profile, and combination of fresh apples make it suited for fall and winter occasions. Using cake strips helps create flat, even layers. Substitutions like sour cream for yogurt are acceptable without noticeable changes.
Ingredients
For the Cake:
- 3 cups all-purpose flour 360g
- 2 tsp ground cinnamon 4.6g
- 1/2 tsp ginger 0.9g
- 1/2 tsp nutmeg 1g
- 1/2 tsp allspice 1g
- 1 Pinch ground cloves
- 1 tsp vanilla 4.9mL
- 1 tsp baking soda 4.6g
- 1 tsp salt 6.3g
- 1/2 cup coconut oil 118.2mL melted
- 1/4 cup vegetable oil 59mL
- 1/4 cup PLAIN yogurt 59mL
- 1.5 cups sugar 192g
- 3 egg large
- 3 to 4 apple about 2 cups cored and cut into 1/2-inch pieces (3 cups) I prefer honey crisp but many varieties are great
For the Buttercream:
- 1 pound confectioners sugar 453.5g
- 3/4 cup butter 170g, room temperature
- 1/3 cup cream 79mL
- 1 tablespoon vanilla extract 14.7g
For the Caramel:
- 1 cup brown sugar 200g
- 5 tablespoons butter 71g, unsalted
- 1/2 cup cream 118.2mL, or half and half
- 1 tablespoon vanilla extract 14.7mL
- 1 Pinch salt
Instructions
For the Cake:
- Sift and whisk together the dry ingredients
- Mix together the wet ingredients until well combined in a large bowl or stand mixer
- Gradually mix in the dry ingredients until just combined
- Fold in the apples
- Divide the mixture evenly into four 6" pans, which have been buttered and floured. (I always use cake strips too)
- Bake at 350F for approximately 40 minutes or until centers are done.
For the Buttercream:
- Add 3/4 cup of butter to a pot and cook over medium low heat stirring occasionally until the milk solids in the butter caramelize and darken. Be careful of splatters! Once the butter has darkened transfer to a bowl and chill until almost solid. The brown butter will be slow to cool and thicken back up so make sure to do this step in advance.
- Cream the butter in a standing mixer fitted with a paddle attachment.
- Add in the salt and powdered sugar gradually and beat together.
- Add vanilla and cream until desired consistency is achieved.
For the Caramel:
- Combine ingredients in small pot and stir together so they're mostly dissolved.
- Place over medium-low heat and cook for 7-8 minutes leaving it alone until it bubbles and thickens, although you can wash the side down with a wet pastry brush.
- Remove from heat and stir in the vanilla then transfer to a bowl to cool.
Notes
- Use 6-inch pans as directed; if using larger pans, double or triple the recipe accordingly.
- Sour cream can replace yogurt for similar moisture and texture without noticeable difference.
- Cake strips help bake flat, moist layers by insulating pan edges to prevent doming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 238kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 162mg | 7% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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