Description
This Apple Spice Cake is a moist and flavorful dessert combining warm spices, fresh grated apples, and apple cider for a tender crumb. Topped with a smooth cinnamon glaze, it’s perfect for cozy gatherings or an elegant treat.
Ingredients
Scale
Cake Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 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 (excess moisture pressed out with paper towels)
Cinnamon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 4 to 5 tablespoons heavy cream or whole milk
- 1/8 teaspoon ground cinnamon (adjust to taste)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing the sides to overhang for easy cake removal, then set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the room-temperature butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the creamed mixture, fully incorporating each before adding the next. Scrape down the bowl as needed to mix evenly.
- Mix in Vanilla: Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
- Alternate Adding Dry Ingredients and Apple Cider: Add the dry ingredients to the butter and egg mixture alternately with the apple cider, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in Grated Apple: Remove the bowl from the mixer and gently fold in the grated, moisture-pressed apple using a large spatula, being careful not to overmix.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil to prevent over-browning.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment paper overhang to lift the cake out and transfer to a wire rack to cool completely before glazing.
- Prepare Cinnamon Glaze: In a medium bowl, sift the powdered sugar. Add the heavy cream or milk and ground cinnamon, whisking until the glaze is smooth and lump-free. Adjust thickness by adding more powdered sugar or cream/milk as needed.
- Glaze the Cake: Drizzle the cinnamon glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.
Notes
- Store the cake tightly covered at room temperature for up to 3 days to maintain freshness.
- The cake may be frozen wrapped well for up to 1 month; thaw completely before glazing.
- Press grated apples between paper towels to reduce excess moisture, preventing a soggy cake.
- Use apple cider, not apple juice, for a subtly tangy moisture and enhanced depth of flavor.
- If glaze becomes too runny, add more powdered sugar; if too thick, add more cream or milk.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 350
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
