Apple Spice Cake
A deliciously moist cake bursting with apple and spice flavors, perfect for fall gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Apples
- 2 cups peeled and diced apples Granny Smith recommended
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
- Once cooled, slice the cake into 8 pieces and serve at room temperature or slightly warmed.
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze the cake.
Notes
Pro Tips: Use fresh, firm apples for the best texture. Toss apple pieces in flour to prevent sinking. Ingredient Substitutions: Swap butter for coconut oil for a dairy-free option. How to Serve: Delicious with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Best consumed within 3 days. Can be frozen for up to 2 months. Make-Ahead Tips: Bake a day in advance and store tightly wrapped to preserve moisture.