Say hello to your new favorite Fall cake. A delicious apple spice cake with the perfect blend of warm, cozy spices. Full of fresh apple flavor and drizzled with a simple cinnamon glaze.
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/3 cup apple cider (not apple juice)
- 1/3 cup fresh apple, peeled and grated. Note: Place the grated apples between two layers of paper towels to absorb the moisture out before adding to the batter.
For Cinnamon Glaze
1 cup (120 g) powdered sugar, sifted
4 to 5 tablespoons heavy cream or whole milk
1/8 teaspoon cinnamon (less or more, to taste)
- Preheat the oven to 325°F. Line a 9 x 5 loaf pan with parchment paper. Allow the parchment to hang over the sides of the cake by an inch or two for easy removal of the cake once baked. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and light brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the vanilla and mix to combine.
- In a medium bowl, whisk together the flour, baking powder, spices and salt.
- Add the dry ingredients to the butter and egg mixture, alternating with the apple cider. Begin and end with the dry ingredients.
- Remove the bowl from the mixer and use a large spatula to gently fold in the grated apple. Do not overmix.
- Transfer the batter to the prepared loaf pan and bake in the center rack of the oven for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly at the end of the baking cycle, use a large piece of aluminum foil to tent the top of the cake.
- Remove the cake from the oven and allow to cool in the pan for 15 minutes. Use the parchment paper overhang to carefully remove the cake from the pan and cool completely on a wire rack before glazing.
For Cinnamon Glaze
- In a medium bowl, sift in the powdered sugar.
- Add the cream or milk and the cinnamon. Whisk to combine. It should be smooth and lump free. If the glaze is too thin, add more powdered sugar. If too thick add more heavy cream or milk.
- Drizzle on top of the cooled cake.
Store cake tightly covered at room temperature for up to 3 days.
May be frozen.
Keywords: apple spice cake, spiced apple cake, apple spice loaf