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This apple spice cake transforms ordinary afternoons into cozy moments of autumn bliss. The perfect balance of warm spices and fresh apple creates a tender, moist loaf that fills your kitchen with the most heavenly aroma while baking. This recipe has become my signature fall offering for gatherings and impromptu coffee dates.
I first created this apple spice cake when looking for ways to use apples from our family orchard trip. What started as a simple experiment has become our most requested fall tradition, with my children now helping grate the apples and drizzle the glaze.
Ingredients
- Unsalted butter: Provides richness and helps create that tender crumb
- Light brown sugar: Adds depth and moisture to complement the apples
- Fresh grated apple: Infuses natural sweetness throughout the cake
- Apple cider: Intensifies the apple flavor and keeps the cake extra moist
- Cinnamon, nutmeg, and ginger: Create that signature warm spice profile
- Heavy cream: Creates a luscious glaze that sets with the perfect consistency
How To Make Apple Spice Cake
- Prepare the pan:
- Line a 9 x 5 loaf pan with parchment paper allowing excess to hang over the sides for easy removal later. This step is crucial for a clean release without damaging your beautiful cake.
- Cream the butter and sugars:
- Beat the butter with both sugars for a full three minutes until truly light and fluffy. This incorporates air that helps your cake rise properly and creates that perfect tender crumb structure.
- Add eggs and vanilla:
- Incorporate eggs one at a time allowing each to fully blend before adding the next. This gradual addition prevents the batter from breaking and ensures even distribution of richness throughout.
- Combine dry ingredients:
- Whisk flour, baking powder, salt, and spices thoroughly to evenly distribute the leavening and flavors. This prevents pockets of spice or baking powder in your finished cake.
- Alternate wet and dry ingredients:
- Add the dry ingredients and apple cider in stages, beginning and ending with flour. This method prevents overmixing and keeps your cake tender rather than tough or dense.
- Fold in grated apple:
- Use a light hand when incorporating the grated apple, preserving the air you've worked to incorporate. The moisture from the apples will distribute throughout the batter during baking.
- Bake with care:
- Place in the center rack at 325°F for optimal heat distribution. The lower temperature allows the cake to bake evenly without excessive browning before the center is done.
- Glaze the cooled cake:
- Drizzle the simple cinnamon glaze over the completely cooled cake. The glaze will set slightly creating a sweet complement to the spiced cake beneath.
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My absolute favorite part of this recipe is the combination of fresh grated apple with apple cider. I discovered this dual approach after years of testing apple cakes that never seemed to have enough apple flavor. The cider intensifies what the fresh apple begins, creating a truly apple-forward cake that stands up beautifully to the warm spices.
Storage Tips
This apple spice cake stays wonderfully moist when stored in an airtight container at room temperature for up to three days. For longer storage freezing is your best option. Wrap the unglazed cake tightly in plastic wrap then aluminum foil before freezing. When ready to enjoy thaw completely at room temperature and add the fresh glaze just before serving.
Make It Your Own
Feel free to customize this cake to suit your taste preferences. Add chopped walnuts or pecans for delightful crunch. Mix in dried cranberries for tartness that complements the sweet apples. Swap up to half the all-purpose flour with whole wheat for a nuttier flavor profile. You can even add a teaspoon of cardamom for an elevated spice complexity that transforms this humble loaf into something truly special.
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Serving Suggestions
This versatile apple spice cake shines in multiple settings. Serve thick slices lightly toasted for breakfast with a smear of salted butter. Present as a simple dessert with a scoop of vanilla ice cream or dollop of whipped cream. Cut into small squares for an elegant addition to a brunch buffet. For an indulgent treat warm a slice and drizzle with caramel sauce for a dessert that rivals any restaurant offering.
Frequently Asked Questions
- → Can I substitute apple cider with another liquid?
Yes, you can use fresh apple juice as a substitute, but avoid using sweetened apple juice as it may alter the balance of flavors.
- → How do I prevent the cake from becoming too moist?
Ensure you blot the grated apples with paper towels to remove excess moisture before adding them to the batter. This helps maintain the perfect cake texture.
- → Can this cake be made ahead of time?
Absolutely! The cake can be baked, stored tightly covered at room temperature for up to 3 days, or frozen for longer storage.
- → How thick should the cinnamon glaze be?
The glaze should be smooth and pourable but not too runny. Adjust with powdered sugar to thicken or milk/cream to thin, as needed.
- → Can I use a different type of pan for baking?
Yes, you can use a round or square pan instead of a loaf pan, but baking times may vary, so check doneness with a toothpick.