Description
This moist and flavorful Apple Spice Cake is perfect for fall gatherings or anytime you crave a comforting dessert. The cake features warm spices like cinnamon, nutmeg, and cloves, combined with freshly grated apples for a tender, fruity texture. Topped with a rich brown sugar icing, this classic dessert promises a delightful balance of sweetness and spice in every bite.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled, cored, and grated apples (preferably Granny Smith)
Brown Sugar Icing Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Preheat and prepare the baking pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar using an electric mixer until the mixture is light, fluffy, and smooth, about 3 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet butter mixture, alternating with the buttermilk. Start and finish with the flour mixture. Mix just until everything is combined to avoid overmixing.
- Fold in grated apples: Carefully fold the peeled, cored, and grated apples into the batter using a spatula, ensuring an even distribution without deflating the batter.
- Pour batter and bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Place it in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before icing to ensure the icing sets properly.
- Prepare the brown sugar icing: In a small saucepan, combine brown sugar, unsalted butter, and milk over medium heat. Stir continuously until the mixture begins to boil, then remove it from heat.
- Finish the icing: Stir vanilla extract into the hot sugar mixture. Gradually whisk in the sifted powdered sugar until the icing is smooth and lump-free.
- Ice the cake: Pour the brown sugar icing evenly over the cooled cake, spreading it gently with a spatula. Allow the icing to set for about 15 minutes before slicing and serving.
Notes
- Grated apples should be well-drained if very juicy to prevent soggy cake.
- You can substitute Granny Smith apples with other tart apple varieties like Honeycrisp for a different flavor profile.
- If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.
- For a dairy-free version, use plant-based butter and milk alternatives.
- Use room temperature eggs and butter for better mixing results.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to a week.
