Description
Delight in this cozy Apple Spice Cake, perfect for fall! Bursting with warm spices and fresh apple flavor, this moist cake is topped with a simple cinnamon glaze that adds the perfect sweet finish. Ideal for an afternoon treat or holiday dessert, it’s a comforting classic with a homemade touch.
Ingredients
Cake
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/3 cup apple cider (not apple juice)
- 1/3 cup fresh apple, peeled and grated (moisture absorbed with paper towels)
Cinnamon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 4 to 5 tablespoons heavy cream or whole milk
- 1/8 teaspoon ground cinnamon (adjust to taste)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 5 inch loaf pan with parchment paper, letting it hang over the sides for easy cake removal. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes. Scrape the bowl sides as needed to ensure even mixing.
- Add Eggs: Add eggs one at a time, mixing fully after each addition. Scrape down the sides of the bowl if necessary to combine evenly.
- Add Vanilla: Mix in the vanilla extract until incorporated thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- Add Dry Ingredients and Apple Cider: Alternately add the dry ingredients and apple cider to the wet batter, starting and ending with the dry ingredients. Mix gently to combine.
- Fold in Grated Apple: Remove the bowl from the mixer and gently fold in the grated, moisture-absorbed apple using a spatula. Be careful not to overmix to maintain texture.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center oven rack for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake browns too quickly at the end, tent with foil to prevent over-browning.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to lift the cake out onto a wire rack and cool completely before glazing.
- Prepare Cinnamon Glaze: In a medium bowl, sift the powdered sugar. Add heavy cream or whole milk and ground cinnamon; whisk until smooth and lump-free. Adjust thickness by adding more powdered sugar for a thicker glaze or more cream/milk for a thinner glaze.
- Glaze the Cake: Drizzle the cinnamon glaze evenly over the cooled cake. Let the glaze set slightly before slicing and serving.
Notes
- Use apple cider, not apple juice, for a richer, more complex flavor.
- To prevent excess moisture in the cake, press grated apple between paper towels to absorb liquid before folding into batter.
- For best results, bring ingredients like butter and eggs to room temperature before mixing.
- If you don’t have a stand mixer, a hand mixer or vigorous whisking by hand works as well.
- The glaze consistency should be pourable but not runny; adjust with powdered sugar or liquid as needed.
- Store any leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
