Apple Spice Cake
A delicious and comforting apple spice cake that combines the flavors of fall with warm spices for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ⅛ tsp ground cloves
Wet Ingredients
- ⅔ cup vegetable oil
- 2 large eggs, room temperature
- ¾ cup brown sugar, packed (light or dark)
- ¾ cup granulated sugar
- ½ cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 2-3 large honey crisp apples, grated using the large holes on a box grater (~1 1/2 cups, skin on)
For Brown Sugar Icing
- ¼ cup salted butter
- ½ cup dark brown sugar, packed
- 2 Tbsp heavy cream
- ½ tsp pure vanilla extract
- 1 cup powdered sugar, sifted
Instructions
Preparation
- Gather your ingredients and ensure your apples are washed, peeled (if desired), and grated. Preheat your oven to 350°F (176°C) and line a 9x9-inch nonstick pan with parchment paper.
Mixing
- In a large mixing bowl, combine the dry ingredients: flour, baking soda, salt, ground cinnamon, ginger, nutmeg, allspice, and cloves. Whisk until evenly mixed.
- In another bowl, whisk together the wet ingredients: vegetable oil, eggs, brown sugar, granulated sugar, sour cream, and vanilla extract until smooth.
- Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined. Be careful not to overmix.
Adding Apples
- Gently fold in the grated honey crisp apples until evenly distributed.
Baking
- Transfer the batter to the prepared pan, smoothing the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Icing
- In a medium saucepan over medium heat, melt the butter, dark brown sugar, and heavy cream. Bring to a gentle boil, then remove from heat and whisk in vanilla extract and powdered sugar until smooth.
- Drizzle the warm icing over the warm cake.
Notes
Wrap the cake tightly in plastic wrap or aluminum foil and store it in the refrigerator. It can last up to a week. To freeze, slice the cake and wrap individual pieces before placing them in an airtight container. Thaw in the fridge overnight or at room temperature.