Apple Spice Cake is a lovely spiced cake recipe that is full of apples pieces. It has notes of cinnamon, nutmeg and clove that pair perfectly with the tender cooked apple pieces. It is served with a drizzle of decadent Butter Rum Sauce or Brown Sugar Caramel Sauce.
If you are looking for other apple dessert recipes, check out some of these on Mom’s Dinner:
- Apple Crostata
- Apple Pie Bars
- Apple Nachos (great for kids)
- Instant Pot Applesauce
Ingredients & Supplies
Here are the items you need to make this apple spice cake recipe:
- 9×13 baking pan
- baking spray
- eggs
- vegetable oil
- sugar
- flour
- cinnamon, nutmeg, ground ginger, ground clove
- salt
- baking soda
- vanilla and almond extract
- pecans or walnuts
- fresh apples
Photo also includes ingredients for the Butter Rum Sauce:
Apples
This recipe calls for 4 cups of fresh apples. We like to use Granny Smith (green) apples because they hold up during baking. The slight tartness of the Granny Smith variety also balances this sweet cake.
However feel free to use other varieties of apples or a combo of many! Just make sure you have 4 cups.
How To Make Apple Spice Cake
Start by preheating the oven to 350 degrees. Then generously grease/spray your 9×13 pan and set it aside.
In a stand mixer with a paddle attachment (or a hand held mixer and a large bowl) beat together the eggs, oil, and sugar, about 1 minute.
In a separate bowl whisk together the flour, cinnamon, nutmeg, ginger, clove, baking soda and salt.
With the mixer on low gradually add the flour mixture to the egg mixture, just until it is combined. Add in the vanilla and almond extract and give it one final quick mix.
Fold in the apples and nuts.
Pour the batter into the prepared 9×13 pan. Bake for 45-50 minutes until it is cooked through and a toothpick inserted in the center comes out clean with no raw batter.
If you are using a glass baking pan cooking time will be closer to 45-50 minutes. If you are using a metal baking pan cooking time will be closer to 40-45 minutes.
TIP: if your cake is browning too much on the top towards the end of the cooking time, tent some foil loosely over the cake.
Let the cake cool for 30+ minutes before cutting. When you cut the cake use a sharp knife to cut through all the apples.
Serve topped with the Rum Butter Sauce (linked above)!
Storing
With all the apples in this cake it will actually get more and more moist as it sits. So you will want to finish the cake up within about 3-4 days of making it. Store at room temp or in the fridge, in a covered pan.
Brunch Bread
This Apple Spice Cake also makes an amazing breakfast bread/cake for a brunch! Instead of the butter rum sauce you can simply dust the top with a little powder sugar.
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Apple Spice Cake
Equipment
- baking/cooking spray
Ingredients
- 3 eggs
- 1 cup canola or vegetable oil
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground clove
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup chopped nuts walnuts or pecans
- 4 cups Granny Smith apples peeled, cored, and diced (½ inch)
Sauce for Serving
- make this sauce for serving – BUTTER RUM SAUCE
Instructions
- Start by preheating the oven to 350 degrees. Generously grease/spray your 9×13 pan, set it aside.
- In a stand mixer with a paddle attachment (or a hand held mixer and a large bowl) beat together the eggs, oil, and sugar, about 1 minute.
- In a separate bowl whisk together the flour, cinnamon, nutmeg, ginger, clove, baking soda and salt.
- With the mixer on low gradually add the flour mixture to the egg mixture, just until it is combined. Add in the vanilla and almond extract and give it one final quick mix.
- Fold in the apples and nuts.
- Pour the batter into the prepared 9×13 pan.
- Bake for 45-50 minutes until it is cooked through and a toothpick inserted in the center comes out clean with no raw batter.BAKING TIMES: If you are using a glass baking dish it may take 45-50 minutes. If you are using metal it may take 40-45 minutes.TIP: if your cake is browning too much on the top towards the end of the cooking time, tent some foil loosely over the cake.
- Let the cake cool for at least 30 minutes before cutting. Use a sharp knife to cut (to get through all the delicious apples).
- Serve topped with the Rum Butter Sauce !
Storing
- With all the apples in this cake it will actually get more and more moist as it sits. So you will want to finish the cake up within about 3-4 days of making it. Store at room temp or in the fridge, in a covered pan.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
greg
The only time I attempt to make a cake is once a year for my wife’s birthday. This cake was excellent!! Ì did add rasins with the apples and upped the rum in the rum sauce by ×4 or 5 to taste. Also substituded for the whipping cream with 1/2 cup yogurt and 1/2 cup cream cheese.