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Apple Spice Cake – Moist and Full of Warm Spices

Apple Spice Cake – Moist and Full of Warm Spices

This moist apple spice cake is filled with tender apple pieces, brown sugar, cinnamon, nutmeg, and ginger. An easy homemade fall dessert perfect for Thanksgiving, family gatherings, or a cozy afternoon treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ cup unsalted butter softened
  • ⅓ cup brown sugar packed
  • 2 tbsp granulated sugar
  • 1 large egg room temperature
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 1 cup diced apples Granny Smith, Honeycrisp, or Braeburn
  • 2 tbsp chopped walnuts or pecans optional
  • 1 tsp powdered sugar for dusting (optional)

Instructions
 

  • Prepare the Apples and Baking Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper if desired. Wash, peel if preferred, and dice the apples into small, evenly sized pieces.
  • Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until the spices and leavening agents are evenly distributed.
  • Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and slightly fluffy. Add the egg and vanilla extract, then mix until well combined.
  • Make the Cake Batter: Add the dry ingredients to the butter mixture in portions, alternating with the milk. Begin and finish with the dry ingredients. Gently fold in the diced apples and optional chopped nuts, mixing only until combined.
  • Fill the Pan and Bake: Spread the batter evenly in the prepared baking pan. Bake at 350°F (175°C) for approximately 30–35 minutes, checking toward the earlier end of the baking time. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. If needed, continue baking in short intervals.
  • Cool and Serve: Let the cake cool in the pan for 10–15 minutes. Allow it to cool further before slicing for neater portions. Dust with powdered sugar if desired, or serve with whipped cream, caramel sauce, or vanilla ice cream.

Notes

 
  • Use firm apples for the best texture. Granny Smith apples provide a slightly tart flavor, while Honeycrisp and Braeburn are sweeter.
  • Make sure the butter is softened, not melted, before creaming it with the sugars.
  • Avoid overmixing the batter after adding the flour to keep the cake tender.
  • Check the cake with a toothpick near the end of baking, since ovens and pans can vary.
  • Allow the cake to cool before slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
  • Freeze well-wrapped portions for up to 2–3 months for the best quality.
  • Reheat an individual slice in the microwave for 10–20 seconds, checking before heating further.
  • Optional toppings include powdered sugar, caramel sauce, whipped cream, or vanilla ice cream.
 

Nutrition Facts

 
  • Calories: 350 kcal
  • Total Fat: 15 g
  • Saturated Fat: 9 g
  • Cholesterol: 75 mg
  • Sodium: 250 mg
  • Total Carbohydrates: 49 g
  • Dietary Fiber: 2 g
  • Total Sugars: 29 g
  • Protein: 5 g
 
Note: These are approximate nutrition estimates per serving based on the proposed ingredients. Actual values may vary depending on ingredient brands, apple variety, and optional nuts. These figures have not been verified with a nutrition calculator.