Apple Spice Cake Recipe
Apple spice cake is a soft, tender and moist cake filled with fresh, tart apples and lots of cozy warming spices. Top this spiced apple cake with a sweet brown sugar caramel sauce. It’s the perfect, easy to make cake for fall.
Equipment
- 1 9 x 9 (23 cm) pan
- 1 sheet parchment paper
- 1 box grater
- 1 whisk
- 1 sauce pan
Ingredients
Apple Spice Cake
- 2¼ cup (270 g) all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground all spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 ml) avocado, olive oil or canola oil
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups Granny Smith apples, grated about 2 medium apples
Brown Sugar Caramel Sauce
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) heavy cream
- 4 tablespoons (57 g) unsalted butter, cubed
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, all spice and salt together until well combined.2¼ cup (270 g) all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground all spice, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- In a large mixing bowl whisk melted butter, oil, light brown sugar, sugar, eggs, applesauce and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. Fold in the shredded apples. Evenly pour the apple cake batter into the prepared pan.½ cup (113 g) unsalted butter, melted and slightly cooled, ¼ cup (60 ml) avocado, olive oil or canola oil, ¾ cup (150 g) light brown sugar, ¾ cup (150 g) granulated sugar, 2 large eggs, room temperature, 1 cup applesauce , 1 teaspoon vanilla extract , 2 cups Granny Smith apples, grated
- Bake the apple spice cake for 35 - 40 minutes or until a toothpick inserted into the center of the apple cake comes out clean or with a few moist crumbs. Cool the cake pan in the pan for 10 minutes. Gently remove the cake from the pan and allow it to cool to room temperature before topping with the suggested caramel sauce or with any other frosting or icing.
- In a small sauce pan, stir the light brown sugar, heavy cream, butter and salt until combined. Bring the ingredients to a boil over medium high heat. Stir as frequently needed to ensure the ingredients are melting evenly and are well combined. Once the ingredients have started boiling, cook and stir constantly for 2 minutes. Remove from heat and cool the homemade brown sugar caramel saucefor about 5 minutes or until warm.½ cup (100 g) light brown sugar, ½ cup (120 ml) heavy cream, 4 tablespoons (57 g) unsalted butter, cubed , ½ teaspoon salt
- Pour caramel sauce over slices of the cooled spiced apple cake and enjoy.
Notes
Store: Place the moist apple spiced cake in an airtight container at room temperature for up to 2 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days. Any pieces of cake topped with caramel sauce should be stored in the fridge, not at room temperature.
See the Variations section of the blog posts to make this spiced apple cake recipe in loaf pans, cake pans or a bundt pan.
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