Apple Spice Cake – This delicious apple spice cake has the perfect blend of warm spices and a gorgeous texture, thanks to a double-dose of apple goodness.
Every so often, I post a recipe here that I just can’t seem to find the words to describe.
This is one of those recipes.
Please, may I beg you, implore you, beseech you, dear reader, to try this apple spice cake!!!
This isn’t your average apple cake. It isn’t your average spice cake. It is the heavenly best of both worlds.
It’s the most moist cake I have ever EVER made. The spice amounts may seem like a lot, but when you bake it, everything blends together in the most beautiful synergistic way.
I may also point out, that this cake is the PERFECT pair with my buttermilk syrup.
Again, I beg you… if you’re going to have this cake at all, have it right! Serve it with buttermilk syrup warm and gooey and you’ll kiss whoever is closest to you. (I suggest sitting by someone you like really well, otherwise this cake could make things a little awkward).
I MUST WARN YOU: Under no circumstances should you take a small bite of the cake and actually dip it into the container of warm, caramelly buttermilk syrup as though it were fondue. Not even when you’re just tasting the cake. Not even when you’re on your last bite. Not even when no one is looking. If you do it, you will never NOT be able to do it. Not that I know from experience…*cough*
Apple Spice Cake
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 1 (9x13) cake 1x
Description
This delicious apple spice cake has the perfect blend of warm spices and a gorgeous texture, thanks to a double-dose of apple goodness.
Ingredients
- 1/2 cup butter
- 2 cups sugar
- 2 eggs
- 1 cup applesauce (I prefer unsweetened)
- 2 apples, peeled, cored, and grated
- 2–3 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. cloves
- 1 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 1/2 tsp. salt
- 2 1/4 cups flour
Instructions
- Preheat oven to 375 degrees F.
- Cream butter and sugar with a hand mixer or spatula until light, fluffy, and well combined.
- Mix in eggs one at a time till well incorporated.
- Stir in applesauce and apples.
- Sift in cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Stir till all dry ingredients are just mixed in. Don’t overmix.
- Pour into a 9″ x 13″ baking dish that has been sprayed with cooking spray or buttered.
- Bake at 375 degrees for 30-40 minutes or till a toothpick inserted comes out clean.
- Serve with buttermilk syrup or caramel sauce.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: apple cake, spice cake, apple spice cake
I have a question—the directions say to add the apples, applesauce and spices, and the next step says to add the flour, dry ingredients and all the spices. I assume it doesn’t matter. I combined the spices with the flour and added all together.
I do like the flavor of this cake but will probably increase the cinnamon next time. However, this cake was not particularly moist compared to applesauce cakes I’ve had in the past—not sure why?? I even sprinkled some sugar over the apples and sauce which generated some liquid. I will need to make your syrup or something to pour over.
Thanks for posting the recipe.
★★★★
Lolly – My mistake! Yes, it doesn’t matter either way. Sorry for the confusion!
Can u poke hole in cake and add buttermilk syrup or should it be added separately?
Cindi – If you poke holes in the cake and pour the syrup in, the cake will get pretty soggy. I’d recommend serving it on top for best results.
how about adding cardamon to this like you had in pear cake?
I bet that would be delicious! 🙂
about how much cardamom?
Totally up to you, but I’d start with only 1/8-1/4 tsp in addition to the other spices. 🙂
Looks outrageous #eating withmyeyesfirst
This is every bit as indescribably good as you said in the beginning of the blog for this recipe! Just.absolutely. heavenly. I made it for the first time (and it won’t be the last either!) to take for the dinner at a friend’s home 2 months ago and besides me finding it totally delish (and the texture was soo incredible! ooh la la!!) my friend’s mom and her daughter , both serious home bakers, were also there and they both liked it so much they wanted me to give them the recipe!! That is one awesome apple -spice cake!! Thank you for sharing it!
Nina – WOW! I’m so glad you loved it. It’s one of my all-time favorite cakes! It’s been a hit at family get-togethers, and caterers have even made it for weddings! 🙂
Totally forgot to do the rating so I’m catching up NOW…hee hee.
★★★★★
Thank you so much Nina!!!
You’re very welcome! But I have another cake related question (actually it’s the first question, not another…) I lovingly made this awesome apple cake yesterday as a birthday cake for a young friend who loves it. It turned out wonderful again and I added- for her benefit because her sweet tooth is off the charts!- an easy caramel frosting, though I made it seperately and didn’t actually frost the cake yet (her dad’s diabetic so I was gonna just do half frosted, half bare). Well guess what! Shani and family LEFT TOWN to visit a family member in Atlanta; they won’t be back until next WEEK. You can probably see what I’m going to ask here; HOW LONG can this cake survive on ‘refrigeration life support’? And no matter how long, will the very LOVELY moist texture be ruined in there?? Let me know please!
Nina – Thank you for your patience! I usually freeze cakes if they won’t’ be eaten within 2-3 days. In the freezer, the texture should be preserved well. In the fridge, it’ll start to dry out after 2-3 days.
I’m enjoying a lovely Fall day and your delicious cake recipe. When I felt the cool, crisp air outdoors, this kind of cake came to mind and I’m very happy that I made it. Important: there is one problem with the published recipe instructions. One line reads “Stir in applesauce, apples and spices” and the next line says “Stir in cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour”
★★★★★
Ack! You’re right! I’ve corrected it so they’re not listed twice in the instructions. thank you for catching my mistake!
I made this as cupcakes (baked for 20 mins) and topped with cream cheese frosting and they are excellent! Thank you for the recipe 🙂
★★★★★
That sounds scrumptious! I’m so glad you loved them!
This is literally the beat thing I’ve ever made in my entire life. It is a million times tastier than I ever could have imagined! I can’t wait to make this every fall. Thank you for sharing!
Karen – BEST REVIEW EVER!!! Thank you so much for sharing this!
if you dont have those individual spices can you use all spice instead and how much would you use?
Allspice is actually not a mixture of spices, it’s an individual spice, so I would not recommend it as a substitute here. If you have something like pumpkin pie spice or apple pie spice, you might be able to get away with that; otherwise, I’d recommend waiting until you can get the spices called for since they’re really what makes this cake so special. I’m sorry!
So delicious! I made this for the first time last year at Thanksgiving and it was requested so many times that its making a comeback to this (2020) Thanksgiving menu!
★★★★★
I’m so glad to hear that Dana!!! Thank you so much for taking the time to leave a review–it helps so much! 🙂
Amazing. Exactly like you would hope for. Moist.
★★★★★
I’m so glad you loved it!
Out of this world, my husband said when this cake is gone hurry and make another right away. The buttermilk caramel sauce was a must with it. Best cake ever!
★★★★★
I’m so glad you loved it! It’s one of my all time FAVORITE desserts!
No recipe for the butter milk or caramel syrup
Victor – Sorry you had trouble finding it! It’s actually linked in the post with a blue highlight over the words. Here it is again. 🙂
Really easy to make. Moist, flavourful, and very delicious!
★★★★★
I’m so glad you loved it Victoria! Thank you so much for leaving a review!