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
- 1/2c butter
- 2c sugar
- 2 eggs
- 1c applesauce
- 2 apples, peeled, cored, and grated
- 2–3 tsp cinnamon
- 1 tsp nutmeg
- 1/2tsp cloves
- 1 1/2tsp baking soda
- 1/4tsp baking powder
- 1 1/2tsp salt
- 2 1/4c 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, apples, and spices till combined.
- 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, Cake
- Method: Baking, Oven
Keywords: apple cake, spice cake, apple spice cake
Hi Emily,
I just had to tell you: You are making me a star! I made your apple spice cake with your buttermilk syrup and brought it to share at my office. Everyone LOVED it! I’ve received a ton of compliments! It’s totally boosting my self esteem, just what I needed today. I just wanted to thank you for being so inspiring and talented and sharing it all! I wish you had a cookbook….
Mel, I can’t tell you how much you just made my day. Thank you! It was the boost I needed. As for a cookbook, maybe someday 🙂 I’d love to.
I would like the recipe to your buttermilk syrup please : )
Lynna – no problem! Here’s a link to that post: http://www.onelovelylife.com/?p=125
Can I please have your buttermilk & Carmel sauce recipe?
Thank you
I’m not sure about Lynna’s, but my buttermilk syrup recipe is right here 🙂
Comments were made a couple years ago so not sure if its too late to comment?! I sooo want to make this. Do you use sweetened or unsweetened applesauce? Can it be chunky or should it be smooth? I will make my own 🙂
Patti – I use unsweetened, but any would work! As for texture, I’ve used smooth, I’ve used lumpy, and both work great! It’s one of my favorite recipes. I hope you love it!
Thanks so much Emily! Going to make it right now!
I’m guessing white sugar?
Can’t wait to make it 😀
Yep! Plain old white sugar 🙂
OMG!!! Looks amazing!
Hi
Is there an alternative for apple sauce??
Probably not– it’s there for flavor and texture. The only other option you could probably get away with it pear sauce.
This was as delish as you promised! And the buttermilk syrup–i could just eat that alone 🙂 I made my own applesauce (unsweetened) and followed the recipe, and its fabulous. Will be making this again and again. Thank you!
★★★★★
YAY! It’s so good on the cake, isn’t it?! I’m so glad you enjoyed it! Thank you for sharing!
Will this recipe work as a bunds cake?
Becky – I wouldn’t recommend it, simply because it’s so moist it may not hold together when it’s removed from the pan. I’m sorry!
Hi!
I’m trying to cook ahead. How long will the cake hold?
The cake will keep for 3-4 days in the fridge, but I recommend not making it more than 1 day in advance for best texture when serving. I hope that helps!
This is years later, but what kind of apples do you use?
Kota – Many varieties work, but honeycrisp and granny smith are my favorite for this 🙂
Hi Emily!
I made your Apple Spice Cake recipe for a wedding cake this weekend and it worked perfectly. I made a triple batch (twice!) in two 14”x14”x2” layer pans. My client loves this cake recipe and wanted me to make this for the bottom tier of her wedding cake. It was beautiful!
I took pictures if you’d like to see them. I don’t think it will let me attach them herenkn the comments.
WOW! That’s amazing!!! I’d LOVE to see them! Send the pics to emily@onelovelylife.com
I can’t wait!
I emailed you just now. 😉
Thank you! I can’t wait to see!
What kind of flour for this recipe?
Melissa – This is an old recipe from before I went gluten free, so it uses white flour (made from wheat). I have tried it once using a gluten free 1:1 flour (Bob’s Red Mill) and it was pretty good!
Hi Emily
The cake was an absolute hit! I used Fuji apples, which are my favourite for everything. Thank you very much for the recipe; it certainly won’t be the last time I make it.
★★★★★
YAY! I’m so glad to hear that! Thanks so much for sharing!
I made this but wasn’t a huge fan. I didn’t dislike it, but I prefer the old fashioned apple cake I make. I gave it three starts because it was a unique idea.
★★★
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. 🙂
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.