A deliciously tender spice cake recipe that is full of apple pieces. You will find notes of cinnamon, nutmeg and clove that pair perfectly with apple. Serve this apple spice cake with a drizzle of butter rum sauce for an amazing dessert!
Start by preheating the oven to 350 degrees. Generously grease/spray your 9x13 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 9x13 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 !
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.
Butter Rum Sauce - If you prefer not to make a sauce with alcohol you can use this recipe for Brown Sugar Caramel Sauce instead.