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This apple spice cake captures the essence of fall in every slice. Moist, fragrant, and filled with fresh apple flavor, it's a perfect accompaniment to your afternoon tea or coffee during crisp autumn days.
I first baked this cake during a particularly cold September weekend when the apple trees in our backyard were heavy with fruit. Now it's become our family's official welcome-to-fall tradition, appearing at least once a month through November.
Ingredients
- Unsalted butter: Allows you to control the salt level and creates a rich, tender crumb
- Combination of granulated and brown sugars: Provides depth of sweetness and moisture
- Room temperature eggs: Incorporate better for an evenly textured cake
- Vanilla extract: Enhances all the other flavors without overwhelming
- All-purpose flour: Creates the perfect structure for this loaf cake
- Cinnamon, ginger, and nutmeg: Create that classic warm spice profile that pairs beautifully with apples
- Apple cider: Intensifies the apple flavor and adds moisture
- Fresh grated apple: Distributes fruit throughout every bite
- Heavy cream in the glaze: Creates a silky smooth topping that sets beautifully
How To Make "Apple Spice Cake"
- Prepare your pan:
- Line a 9 x 5 loaf pan with parchment paper, allowing overhang for easy removal later. This step saves so much frustration when it comes time to remove your cake.
- Create the butter base:
- Cream together butter and both sugars until truly light and fluffy taking about 3 full minutes. This incorporates air into the batter which helps the cake rise properly and creates a tender texture.
- Add the eggs:
- Incorporate each egg one at a time, fully mixing before adding the next. This method prevents the batter from curdling and ensures even distribution of the eggs throughout.
- Mix the dry ingredients:
- Whisk together flour, baking powder, salt, and spices in a separate bowl. Mixing these separately ensures the spices and leavening agents are evenly distributed without overmixing the batter.
- Combine wet and dry:
- Alternate adding the dry ingredients and apple cider to the butter mixture. This traditional technique prevents gluten development and keeps your cake tender rather than tough.
- Fold in apples:
- Gently incorporate the grated apple by hand using a spatula. The gentler motion preserves the air bubbles you created during creaming and prevents a dense cake.
- Bake with care:
- Bake at 325°F for about an hour, tenting with foil if needed to prevent over-browning. The lower temperature ensures the cake bakes evenly throughout without burning.
- Glaze when cool:
- Wait until the cake is completely cool before adding the cinnamon glaze so it sets properly rather than soaking into the cake.
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I particularly love using Honeycrisp or Pink Lady apples in this recipe for their balance of sweetness and acidity. My grandmother taught me that the type of apple matters just as much as the spices you use. She would always test a slice of the apple before grating to ensure it had the right flavor profile.
Choosing The Right Apples
The apple you choose significantly impacts your cake's flavor. For a more tart profile that balances the sweet glaze, Granny Smith apples work wonderfully. If you prefer a sweeter cake, Honeycrisp, Gala, or Fuji apples are excellent choices. Avoid Red Delicious as they tend to become mealy when baked. Remember that firmer apples hold their structure better during baking, contributing to the cake's texture.
Make-Ahead Options
This apple spice cake actually improves with time as the flavors deepen and meld together. You can bake it up to two days before serving if stored properly in an airtight container at room temperature. For longer storage, wrap the unglazed cake tightly in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw overnight at room temperature and add the glaze just before serving for the freshest taste.
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Serving Suggestions
Transform this humble cake into an impressive dessert by warming slices slightly and serving with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream. For brunch, serve thick slices alongside a cheese board featuring sharp cheddar or creamy brie. During holiday gatherings, present it on a wooden board with cinnamon sticks and fresh apple slices for decoration. The versatility of this cake makes it appropriate for almost any occasion from casual coffee dates to special celebrations.
Frequently Asked Questions
- → Can I use apple juice instead of apple cider?
Apple cider is preferred for its rich, tangy flavor, but unsweetened apple juice can be used as a substitute if needed.
- → How do I keep the grated apple from making the cake too moist?
Place the grated apples between two layers of paper towels to remove excess moisture before adding them to the batter.
- → What spices can I add to enhance the flavor?
In addition to cinnamon, ginger, and nutmeg, you can add a pinch of cloves or allspice for extra warmth and depth of flavor.
- → How do I store the cake for freshness?
Wrap the cake tightly and store it at room temperature for up to 3 days. It can also be frozen for longer storage.
- → What can I use if I don’t have heavy cream for the glaze?
You can substitute whole milk or even half-and-half for the heavy cream in the glaze. Adjust the consistency as needed.