Description

This Apple Spice Cake is a moist, flavorful loaf cake infused with warming spices like cinnamon, ginger, and nutmeg, fresh grated apple, and apple cider for a tender crumb. Perfect for fall and winter gatherings, it’s topped with a sweet cinnamon glaze that enhances the cake’s spice notes. The cake balances sweetness and spice beautifully, making it a cozy treat for breakfast, dessert, or tea time.

Ingredients

Scale

Cake

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 teaspoons 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 (pat dry between paper towels)

Cinnamon Glaze

1 cup powdered sugar, sifted
2–3 tablespoons heavy cream or milk
1/2 teaspoon ground cinnamon

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar together until light, fluffy, and well combined, about 3 minutes. Scrape down the sides as needed.
Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Scrape the bowl sides occasionally.
Add Vanilla: Mix in the vanilla extract until evenly blended.
Whisk Dry Ingredients: In a separate bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and nutmeg together thoroughly.
Combine Dry and Wet Ingredients: Alternately add the dry mixture and apple cider to the butter-egg mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
Fold in Apple: Remove the bowl from the mixer and gently fold in the grated apple using a spatula, taking care not to overmix to preserve the cake’s texture.
Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake starts browning too fast near the end, tent loosely with foil.
Cool: Let the cake cool in the pan for 15 minutes. Use the parchment overhangs to carefully lift it out onto a wire rack, and cool completely before glazing.
Prepare Cinnamon Glaze: In a medium bowl, sift the powdered sugar. Add 2-3 tablespoons of heavy cream or milk and cinnamon. Whisk until smooth and lump-free. Adjust thickness if necessary by adding more powdered sugar (to thicken) or cream/milk (to thin).
Glaze Cake: Drizzle the cinnamon glaze over the cooled cake evenly and allow it to set before serving.

Notes

Grate fresh apple and pat with paper towels to remove excess moisture to prevent a soggy cake.
Use apple cider, not apple juice, to add depth of flavor to the cake.
If cake browns too quickly, cover loosely with foil partway through baking to prevent burning.
Allow cake to cool completely before glazing to avoid melting the glaze.
Store cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free version, substitute butter with vegan butter and use a plant-based milk for the glaze.
This cake freezes well—wrap tightly and freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 280
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1.5g
Protein: 3g
Cholesterol: 75mg

Keywords: apple spice cake, fall dessert, cinnamon cake, loaf cake, apple dessert, spiced cake with glaze