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
Units
Scale
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
