I absolutely love how this Apple Spice Cake with Cinnamon Glaze Recipe turns out every time I make it—moist, warmly spiced, and just the right amount of sweetness. It’s one of those cakes that bring cozy fall vibes to your kitchen, but honestly, I bake it year-round because the flavors are truly irresistible. Whether you’re baking for a family gathering or just craving a comforting treat with your afternoon coffee, this cake hits the spot perfectly.
When I first tried this recipe, I was surprised by how the combination of freshly grated apples and apple cider really elevates the spice cake to something special. The cinnamon glaze on top adds just enough creamy sweetness to complete the experience without being over the top. If you’re searching for a crowd-pleaser that’s both familiar and a little unexpected, you’re going to want to bookmark this Apple Spice Cake with Cinnamon Glaze Recipe and give it a whirl!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The blend of cinnamon, nutmeg, and fresh apple creates a comforting yet vibrant taste experience.
- Moist and Tender Texture: The use of apple cider and grated apple keeps the cake beautifully moist without being dense.
- Easy to Make: Simple steps and common ingredients mean you can whip this cake up anytime without fuss.
- Versatile for Any Occasion: Whether for a casual snack or a festive dessert, this cake fits right in.
Ingredients You’ll Need
For this Apple Spice Cake with Cinnamon Glaze Recipe, you’ll want fresh, quality ingredients to really bring out the flavors. I always recommend using fresh apples and room temperature eggs and butter for the best texture and flavor. Also, don’t skip sifting the powdered sugar for the glaze—it makes a surprisingly big difference!
- Unsalted butter: Using unsalted butter lets you control the salt content and helps the cake stay moist.
- Granulated sugar: Adds crunch and sweetness that balances the spices.
- Light brown sugar: Packed for moisture and a subtle caramel hint in the cake.
- Eggs: I prefer room temperature eggs to ensure a smooth batter and better rise.
- Vanilla extract: Adds warmth and depth beyond the spices.
- All-purpose flour: Spoon and level for accuracy—this keeps the cake light, not dense.
- Baking powder: Essential for that perfect rise.
- Salt: Balances sweetness and highlights the spices.
- Ground cinnamon, ginger & nutmeg: These warm spices are the heart and soul of the cake’s flavor.
- Apple cider: Not apple juice—adds acidity and a subtle tang that brightens the batter.
- Fresh apples (peeled and grated): Grate and gently squeeze between paper towels; this removes extra moisture so your cake isn’t soggy.
- Powdered sugar: For the cinnamon glaze, sift to avoid lumps.
- Heavy cream or whole milk: Adjusts glaze consistency and adds richness.
- Cinnamon (for glaze): I like to taste as I go here—start with less and add more if you want that spicy kick.
Variations
I love customizing this Apple Spice Cake with Cinnamon Glaze Recipe depending on what I have on hand or who’s coming over. It’s so flexible that small tweaks can make it just right for you, whether you’d like a dairy-free option or a little extra texture.
- Use applesauce instead of grated apples: I once tried this to reduce prep time and it delivered a slightly different moistness and sweetness that was really pleasant.
- Swap apple cider for orange juice: Adds a citrusy twist that brightens the flavor—great for spring or summer gatherings.
- Make it gluten-free: Using a 1:1 gluten-free flour blend worked beautifully for me without changing the texture.
- Add chopped nuts or raisins: My family goes crazy when I throw in toasted walnuts or some plump raisins for extra bite and natural sweetness.
How to Make Apple Spice Cake with Cinnamon Glaze Recipe
Step 1: Prep with Love and Care
Before turning on the mixer, preheat your oven to 325°F and line a 9×5 loaf pan with parchment paper—letting it hang over the edges will make lifting out the cake a breeze later on. This small prep step always saves me from any cake pan gymnastics. Now, make sure your butter and eggs are at room temperature; this ensures everything blends smoothly for a light, airy cake.
Step 2: Cream Butter and Sugars
In your mixer bowl, cream the butter with both sugars until it’s light and fluffy—about three minutes on medium speed. I like to stop and scrape down the sides once or twice, so nothing gets left behind. This step is key for a tender crumb and that familiar cake-y texture we all love.
Step 3: Add Eggs and Vanilla
Add the eggs one by one, making sure each is fully mixed in before adding the next. This keeps the batter from curdling and helps with structure. A splash of vanilla gives that warm, inviting aroma that makes your kitchen smell just like fall.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, salt, cinnamon, ginger, and nutmeg. Making sure these ingredients are evenly mixed prevents uneven spice bursts and helps your cake rise evenly. I always like to take a moment here to smell those spices – it’s a little sneak peek of how delicious this cake will be!
Step 5: Alternating Mixing and Folding in Apples
Add the flour mixture and apple cider to your butter mixture in alternating batches, starting and ending with the dry ingredients. Don’t overmix here—you want just enough blending to incorporate everything without developing gluten that toughens the cake. Finally, fold in the grated apple by hand using a spatula, which keeps those tender apple pieces intact and evenly distributed.
Step 6: Bake and Cool
Pour the batter into your prepared pan and bake in the center of your oven for about 55 to 60 minutes. Keep an eye on the cake—if it’s browning too quickly at the top, tent it lightly with foil to avoid burning while the inside finishes baking. Use a toothpick to test doneness; it should come out clean or with just a few crumbs attached. Once baked, cool the cake in the pan for 15 minutes before gently lifting it out by the parchment overhang. Complete cooling on a wire rack before glazing.
Step 7: Whip Up the Cinnamon Glaze
Sift your powdered sugar into a bowl, then whisk in heavy cream or milk alongside cinnamon. Aim for a smooth, thick pourable glaze—if it’s too runny, add more powdered sugar; if too thick, add a touch more liquid. Drizzle generously over the cooled cake and watch how that warm spice scent fills the room. This finishing touch takes this humble spice cake from delicious to unforgettable!
Pro Tips for Making Apple Spice Cake with Cinnamon Glaze Recipe
- Drain the Grated Apples: I discovered that pressing grated apples between paper towels to remove excess moisture is a game-changer; it prevents the cake from getting soggy.
- Don’t Overmix the Batter: When folding in dry ingredients and apples, gentle mixing keeps the texture tender and prevents toughness.
- Cover Early If Browning Too Fast: Tent the cake with foil if the top darkens before the inside bakes fully—this keeps it beautiful and moist.
- Test for Doneness Properly: The toothpick should come out clean or with a few moist crumbs, never wet batter, ensuring perfect bake every time.
How to Serve Apple Spice Cake with Cinnamon Glaze Recipe
Garnishes
I like to keep it simple—just a light dusting of cinnamon on top of the glaze or a few thin apple slices fanned out for a pretty, natural garnish. Sometimes, I toss on some chopped toasted pecans for a bit of crunch and an extra touch of warmth.
Side Dishes
If I’m serving the cake for brunch or a light dessert, I’ll pair it with whipped cream or a scoop of vanilla ice cream. Fresh berries or a cup of spicy chai tea or coffee are also fantastic companions that enhance the cozy spices.
Creative Ways to Present
For special occasions, I’ve layered slices with cream cheese frosting for a festive apple spice layer cake. Another fun idea is to serve individual slices topped with a dollop of cinnamon yoghurt and a drizzle of honey—it looks elegant and tastes fresh!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Apple Spice Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. Trust me, it stays moist and flavorful, though I doubt you’ll have much left after that!
Freezing
This cake freezes well. I let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Whenever I’ve pulled slices out for a quick dessert rescue, the texture and taste came through surprisingly well—just perfect for busy days.
Reheating
When reheating leftovers, I pop a slice into the microwave for about 15-20 seconds or warm it briefly in a low oven. This brings back that fresh-baked warmth without drying it out. A little extra drizzle of glaze or a dollop of cream makes it feel freshly made!
FAQs
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Can I use apple juice instead of apple cider in the Apple Spice Cake with Cinnamon Glaze Recipe?
While you technically can use apple juice, I recommend sticking with apple cider. Apple cider has a tangier, less sweet flavor that really balances the spices and keeps the cake from being overly sweet. Using juice might make the cake sweeter and less complex in flavor.
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How do I keep the cake moist without it becoming soggy from the grated apples?
The key is to squeeze the grated apples between layers of paper towels to remove excess moisture before folding them into the batter. This simple trick helps keep your cake moist but not wet or soggy, resulting in a perfect texture every time.
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Can I make this cake dairy-free?
Yes! Substitute the butter with a plant-based block or coconut oil, and use dairy-free milk like almond or oat in the cinnamon glaze. The cake will still be delicious, and the spices shine through beautifully without dairy.
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What’s the best way to store leftover Apple Spice Cake with Cinnamon Glaze Recipe?
Wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature to keep it fresh for up to three days. For longer storage, freezing is your friend—just wrap well and thaw before serving.
Final Thoughts
Honestly, this Apple Spice Cake with Cinnamon Glaze Recipe has become one of my absolute favorites—not just because it’s delicious, but because it brings people together. I’ve shared it at holiday breakfasts, neighborhood potlucks, and casual coffee chats, and it’s always met with smiles and second helpings. I hope you give it a try and find the same joy in baking and sharing it as I do. It’s the kind of cake that feels like a warm hug on a plate—trust me, you’ll want to keep this recipe close for many cozy days ahead!
Print
Apple Spice Cake with Cinnamon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Apple Spice Cake combines warm spices with fresh grated apple and a hint of apple cider for a delightful autumn treat. Topped with a smooth cinnamon glaze, it makes a perfect dessert or snack that’s easy to prepare and sure to please.
Ingredients
Cake Ingredients
- 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 squeezed out 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
- Prepare the Pan: Preheat the oven to 325°F (163°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing it to hang over the edges by an inch or two to easily remove the cake later.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes. Scrape down the sides as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition until fully incorporated. Then add the vanilla extract and mix to combine.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ground ginger, and nutmeg.
- Mix Wet and Dry Ingredients: Add the dry ingredients to the butter and egg mixture in three parts, alternating with the apple cider in two additions. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Fold in Grated Apple: Remove the bowl from the mixer and gently fold in the grated apple using a large spatula, being careful not to overmix to maintain the lightness of the batter.
- Bake the Cake: Transfer the batter to the prepared loaf pan and bake in the center rack of the oven for 55 to 60 minutes. Check by inserting a toothpick into the center; it should come out clean or with a few crumbs but no wet batter. If the top is browning too quickly, tent with foil for the remaining bake time.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Use the parchment paper overhang to carefully lift the cake from the pan, then cool completely on a wire rack before adding the glaze.
- Prepare Cinnamon Glaze: In a medium bowl, sift the powdered sugar. Add the heavy cream or milk along with the ground cinnamon, whisking until smooth and lump-free. Adjust consistency by adding more powdered sugar if too thin, or more cream/milk if too thick.
- Glaze the Cake: Drizzle the cinnamon glaze evenly over the completely cooled cake. Allow the glaze to set before slicing and serving.
Notes
- Store the cake tightly covered at room temperature for up to 3 days.
- The cake may be frozen wrapped tightly for up to 2 months; thaw at room temperature before glazing.
- Ensure to remove excess moisture from the grated apple to prevent the batter from becoming too wet.
- If desired, substitute apple cider with apple juice for a slightly different fruit sweetness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 85 mg
