If fall had a flavor, I’m convinced it would taste just like this Apple Spice Cake—warm, fragrant, and just the right amount of sweet. Growing up in Texas, apples weren’t always the star of the season (hello, pecan pie!), but once I baked this cake for the first time, it became a family staple. My kids actually ask for it the moment we pull out the pumpkins for the porch. And honestly? I don’t blame them.
This is the kind of cake that makes your kitchen smell like a cozy hug, and it pairs perfectly with a cup of coffee, tea, or if you’re like me—hot apple cider on a chilly afternoon.
Table of Contents
Why You’ll Love This Apple Spice Cake
- It’s loaded with fresh apple flavor and warm spices.
- Comes together in just about an hour (perfect for busy days).
- Topped with a simple cinnamon glaze that makes it irresistible.
- Keeps well for a few days—if your family doesn’t devour it first!
What Does Apple Spice Cake Taste Like?
Think of it as apple pie’s softer, cozier cousin. It’s buttery and moist from the grated apple, with hints of cinnamon, ginger, and nutmeg that make every bite taste like fall itself. The glaze adds just enough sweetness without overpowering the natural apple flavor.
Ingredients You’ll Need for Apple Spice Cake
One of the best things about this Apple Spice Cake is that it uses simple, pantry-friendly ingredients, yet delivers that nostalgic fall flavor that feels like home. Each ingredient has its job to do—whether it’s adding moisture, sweetness, or that cozy warmth you expect from a spiced dessert.
Here’s what you’ll need:
- Unsalted butter (1 cup / 226 g, room temperature) – Butter is the heart of this cake, giving it richness and a soft, tender crumb. Make sure it’s at room temperature so it creams smoothly with the sugars.
- Granulated sugar (½ cup / 100 g) – Adds sweetness and helps with structure. Paired with brown sugar, it creates that irresistible caramel-like undertone.
- Light brown sugar (½ cup / 100 g, packed) – Brown sugar brings moisture and a deeper molasses flavor that balances beautifully with the spices.
- Large eggs (3, room temperature) – Eggs provide structure and help keep the cake moist. Cold eggs can make your batter curdle, so let them sit out for a bit before baking.
- Pure vanilla extract (1 teaspoon) – Just a splash brings depth and ties the warm flavors together.
- All-purpose flour (2 cups / 250 g, spooned and leveled) – Flour provides structure. Be sure to measure it correctly—too much, and your cake may turn out dry.
- Baking powder (1 teaspoon) – Gives your cake that gentle lift, so it’s fluffy without being heavy.
- Salt (½ teaspoon) – Don’t skip it; it balances the sweetness and enhances every flavor.
- Ground cinnamon (1¼ teaspoons) – The star spice! Cinnamon brings that warm, cozy flavor you immediately associate with fall.
- Ground ginger (¼ teaspoon) – Adds a subtle zing that brightens the apple and cinnamon notes.
- Ground nutmeg (⅛ teaspoon) – A little goes a long way. Nutmeg adds depth and rounds out the spice blend.
- Apple cider (⅓ cup) – Apple cider intensifies the fruit flavor and keeps the cake moist. Avoid apple juice, which lacks that bold tang.
- Fresh apple, peeled and grated (⅓ cup) – This is where the magic happens. Grated apple melts right into the batter, adding natural sweetness and incredible moisture. Be sure to pat the grated apple dry with paper towels so the cake doesn’t become soggy. Granny Smith or Honeycrisp work beautifully here.
For the Cinnamon Glaze:
- Powdered sugar (1 cup / 120 g, sifted) – Creates that silky, sweet drizzle.
- Heavy cream or whole milk (4–5 tablespoons) – Adjust for your preferred glaze consistency.
- Ground cinnamon (⅛ teaspoon) – Just enough to make the glaze warm and fragrant.
✨ Pro Tip: Want a full autumn-inspired menu? Pair your Apple Spice Cake with a fresh and vibrant Apple Pecan Fall Salad for the ultimate seasonal spread.
Step-by-Step Instructions for Apple Spice Cake
Baking this Apple Spice Cake is as comforting as the first chilly day of fall. Each step builds flavor and texture, so take your time and enjoy the process. Your kitchen is about to smell like heaven!
Step 1: Prepare Your Pan and Oven
Before you start mixing, preheat your oven to 325°F. Line a 9×5-inch loaf pan with parchment paper, making sure to leave an overhang on the sides. This little trick will let you lift the cake out with ease once it’s baked.
💡 Tip from my kitchen: Grease the pan lightly before adding the parchment—it’ll stay in place instead of sliding around.
Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream together unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and pale, about 3 minutes.
This step is crucial because it traps air in the batter, giving your Apple Spice Cake its soft, light crumb.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are fully incorporated, add in the vanilla.
Eggs give structure, while vanilla adds that gentle flavor that ties everything together. You’ll notice the batter becoming richer and smoother at this stage.
Step 4: Mix Dry Ingredients Separately
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
By whisking them separately, you prevent clumps and make sure the spices are evenly distributed. Nobody wants a bite of cake with all the nutmeg in one spot!
Step 5: Combine Wet and Dry Ingredients with Apple Cider
Now it’s time to marry everything together. Add the dry mixture to your butter and egg base, alternating with the apple cider. Start and end with the dry ingredients:
- Add ⅓ of the flour mixture, mix gently.
- Add half the apple cider, mix.
- Repeat, finishing with the flour.
This alternating method keeps the batter smooth and prevents it from getting too dense.
Step 6: Fold in Fresh Apples
Grab your grated apple (remember to pat it dry with paper towels first), and gently fold it into the batter with a spatula.
⚠️ Don’t overmix here! The apples add moisture and natural sweetness, but too much stirring can make the cake dense. You want those delicate strands of apple to melt into the cake as it bakes.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake on the center rack of your oven for 55 to 60 minutes, or until a toothpick inserted into the middle comes out with just a few moist crumbs.
If the top starts to brown too quickly, tent a piece of foil over the cake during the last 15 minutes of baking.
Step 8: Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Using the parchment overhang, carefully lift it onto a wire rack to cool completely.
Patience pays off here—if you glaze too soon, the drizzle will melt right off!
Step 9: Make the Cinnamon Glaze
While the cake cools, whisk together the powdered sugar, cream (or milk), and cinnamon in a small bowl until smooth. Adjust the consistency to your liking—add more powdered sugar if it’s too thin, or more cream if it’s too thick.
Step 10: Glaze and Serve
Once your Apple Spice Cake is completely cooled, drizzle the cinnamon glaze generously over the top. Slice, serve, and watch how quickly it disappears.
This cake is perfect on its own, but for a festive fall spread, I love serving it alongside a cozy soup like my Creamy Parmesan Italian Sausage Ditalini Soup. Sweet and savory together = pure comfort.
👉 There you go—your Apple Spice Cake, step by step! Each detail makes sure you get that tender, spiced crumb with just the right amount of apple flavor.
Tips and Tricks for Perfect Apple Spice Cake
- Pat your apples dry. Too much juice = soggy cake.
- Tent with foil if the top is browning too fast.
- Don’t overmix once you add the apples—gentle is the name of the game.
- Make it ahead! The flavors deepen overnight.
- Bonus: This freezes beautifully. Just wrap tightly and thaw when needed.
Storage – Apple Spice Cake Recipe
- Store covered at room temperature up to 3 days.
- Freeze (unglazed) up to 2 months. Add glaze after thawing.
FAQs
Can I use apple juice instead of cider?
Nope—apple cider adds depth of flavor that apple juice just doesn’t have.
What type of apple works best?
Granny Smith or Honeycrisp are perfect—they hold up and give the right balance of tart and sweet.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
Conclusion
This Apple Spice Cake is the kind of recipe that brings everyone to the kitchen—whether it’s for Sunday brunch, a school snack, or just because. With its cozy spices and sweet glaze, it’s bound to be a fall favorite. Try it this weekend, and maybe pair it with one of my favorite fall salads, like this Apple Pecan Fall Salad for the ultimate seasonal spread.
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Apple Spice Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 servings)
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender loaf cake infused with apple cider, grated fresh apple, and warm fall spices, finished with a sweet cinnamon glaze.
Ingredients
For the Cake:
1 cup (226 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
½ 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
½ teaspoon salt
1¼ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅓ cup apple cider
⅓ cup grated fresh apple (peeled and patted dry, e.g., Granny Smith or Honeycrisp)
For the Cinnamon Glaze:
1 cup (120 g) powdered sugar, sifted
4–5 tablespoons heavy cream or whole milk
⅛ teaspoon ground cinnamon
Instructions
1. Preheat oven to 325°F (165°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. Lightly grease the pan first to help parchment stick.
2. In a stand mixer or large bowl, cream butter, granulated sugar, and brown sugar until pale and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth.
4. In a medium bowl, whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
5. Add dry ingredients to butter mixture in three additions, alternating with apple cider (beginning and ending with dry). Mix gently after each addition until just combined.
6. Fold in grated apple with a spatula until evenly distributed—do not overmix.
7. Transfer batter to prepared pan and smooth the top. Bake 55–60 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Tent with foil in the last 15 minutes if browning too quickly.
8. Cool in the pan 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely.
9. Whisk powdered sugar, cream (or milk), and cinnamon until smooth, adjusting consistency as needed.
10. Once cooled, drizzle glaze generously over cake. Slice and serve.
Notes
Pat grated apple dry before adding to prevent excess moisture.
If using salted butter, reduce added salt to ¼ teaspoon.
Check cake for doneness at 50 minutes—ovens vary.
Glaze should be added only after cake is fully cooled.
Pairs beautifully with coffee, tea, or a hearty fall soup for a seasonal menu.
