Apple Spice Cake Recipe

Name: Apple Spice Cake
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 0.5 teaspoon salt; 1 cup butter, softened; 2 cups white sugar; 4 eggs; 1 teaspoon baking soda; 1 tablespoon warm water; 1 teaspoon vanilla extract; 3 apples - peeled, cored and chopped; 0.5 cup raisins; 0.25 cup confectioners' sugar for dusting

Cook Time: 60 minutes

Apple Cinnamon Cake Recipe

This recipe yields 14 servings and is a delicious, flavorful cake perfect for any occasion. Follow the steps below to create this simple yet scrumptious dessert.

Ingredients

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
teaspoon salt
1 cup butter, softened
2 cups white sugar
4 large eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples, peeled, cored, and chopped
cup raisins
cup confectioners' sugar for dusting

Directions

Preheat your oven to 350F (175C). Butter a 10-inch tube pan and set aside.
Place the raisins in a small bowl and cover them with warm water. Let them soak for 10 minutes, then drain.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, beat the softened butter and white sugar together until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate small bowl, dissolve the baking soda in 1 tablespoon of warm water. Stir the mixture into the butter-sugar mixture.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in the chopped apples and drained raisins until evenly distributed throughout the batter.
Pour the batter into the prepared tube pan, spreading it evenly.
Bake the cake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan. Once cooled, gently shake the pan to loosen the cake and turn it out onto a serving plate.
Dust the top of the cake with confectioners' sugar before serving.

Nutrition Facts

Serving Size: 1 slice (of 14 servings)

Amount Per Serving	% Daily Value
Calories	357
Total Fat	15g (19%)
Saturated Fat	9g (45%)
Cholesterol	88mg (29%)
Sodium	288mg (13%)
Total Carbohydrates	54g (19%)
Dietary Fiber	2g (6%)
Total Sugars	38g
Protein	4g (8%)
Vitamin C	2mg (2%)
Calcium	22mg (2%)
Iron	1mg (7%)
Potassium	122mg (3%)

Apple Spice Cake Recipe

This moist apple spice cake is flavored with cinnamon, nutmeg, and allspice and loaded with chunks of tender apples and sweet raisins in every bite.

History of the Apple Spice Cake

The Apple Spice Cake has long been a favorite in American kitchens, especially during the fall and winter months. The combination of apples and spices has roots in both European and American culinary traditions. Early settlers in America brought apple-growing techniques with them from Europe, and as apples became widely available, they became a popular ingredient in cakes and pies. The addition of spices like cinnamon and nutmeg, often used in traditional European baking, helped to create a cake that was both warming and flavorful, perfect for the colder months.

Regional Variations and Features

While apple spice cakes are found all across the United States, they are particularly popular in regions known for apple production, such as the Northeast and parts of the Midwest. In New England, for example, apples have been a staple in cooking since the 17th century, and many local bakers have perfected their own variations of apple-based desserts. The addition of spices such as allspice and cloves gives this cake its characteristic warmth and depth, making it a perfect choice for autumnal gatherings and family meals.

Differences from Similar Dishes

Apple Spice Cake is often compared to other apple desserts, such as apple cakes and apple pies. However, what sets it apart is its use of warming spices such as cinnamon, nutmeg, and allspice, which gives the cake a distinct flavor profile. Additionally, the cake is often more dense and moist than an apple pie or a typical sponge cake, thanks to the inclusion of both butter and oil in the batter. Unlike a traditional apple cake, which may have more of a focus on the fruit itself, the Apple Spice Cake blends the apples seamlessly with the spices to create a balanced flavor. This makes it less fruit-forward and more of a spiced cake with apple undertones.

Where It's Usually Served

Apple Spice Cake is commonly served during the fall and winter seasons, particularly around Thanksgiving and Christmas. It pairs wonderfully with a warm beverage like cider, tea, or coffee. This cake can be found at family gatherings, holiday parties, and bake sales, often as a festive dessert that evokes the essence of autumn. In many households, it's a beloved treat for breakfast or a midday snack, thanks to its rich flavor and moist texture. It's also perfect for sharing at potlucks or as a homemade gift.

Interesting Facts About Apple Spice Cake

Did you know that apples are one of the oldest cultivated fruits in the world? They were brought to North America by European settlers in the early 1600s, and today there are over 7,500 different varieties grown worldwide! Apples are not only delicious but also healthy, packed with fiber and antioxidants. This makes them a perfect addition to a cake that balances indulgence with nutrition. Additionally, many modern recipes for Apple Spice Cake allow for modifications like adding nuts, raisins, or even a drizzle of caramel sauce to enhance the flavor. The versatility of the Apple Spice Cake makes it a favorite in households across the country, and its often adapted to suit personal tastes or dietary needs, such as gluten-free or vegan versions.

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FAQ about Apple Spice Cake Recipe

Store the apple spice cake in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.

Yes, you can use gluten-free flour blends if you need a gluten-free version. Ensure you add xanthan gum to help bind the ingredients together. Alternatively, cake flour can be substituted for all-purpose flour for a lighter texture.

Yes, you can substitute raisins with other dried fruits such as dried cranberries, currants, or chopped dried apricots. You can also use chopped nuts like walnuts or pecans if you prefer a nuttier flavor.

Yes, you can use any variety of apples. Granny Smith apples are a great choice due to their tartness, which balances the sweetness of the cake. Other varieties like Gala, Honeycrisp, or Fuji also work well.

To reduce the oil content, you can substitute some or all of the oil with unsweetened applesauce. This will help maintain moisture while lowering the fat content.

For a lighter texture, you can separate the eggs and beat the egg whites to stiff peaks before folding them into the batter. This will help the cake rise and become fluffier.

Ensure not to overmix the batter once the dry ingredients are added. Overmixing can lead to a denser cake. Additionally, sifting the dry ingredients together can help create a lighter texture.

Yes, you can use a Bundt pan, angel food cake pan, or even a 9x9-inch square pan instead of the 10-inch tube pan. Just be sure to adjust the baking time as needed. For a smaller pan, the cake may bake faster, so check it with a toothpick.

You can omit the powdered sugar for dusting or use a glaze made from cream cheese, caramel, or even a simple syrup for added flavor. If you prefer, you could drizzle the cake with melted chocolate or a frosting of your choice.

Yes, this cake freezes very well. Once it has completely cooled, wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It can be stored for up to 3 months. Thaw at room temperature before serving.

It's best to soak the raisins in warm water for 10 minutes as this helps to plump them up and keep them moist in the cake. However, if you prefer, you can skip soaking them, but they may dry out a bit more during baking.

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs. If the toothpick comes out wet, continue baking for an additional 5-10 minutes and check again.

Yes, this cake can be made ahead of time. It will keep well at room temperature for a couple of days. You can also refrigerate it or freeze it for longer storage. Just be sure to store it properly in an airtight container.

Comments

bonniejo roberts

10/06/2025 01:52:54 PM

What a wonderful cake. I did make a few changes to the recipe. I used 1/2c brown sugar and 1c white sugar to cut down on the sweetness, and to give the spices more of a base to blend with. I also used cake flour instead of all-purpose. The cake flour lightens up the cake while still keeping it very moist. Use 1 cup + 2 tbl cake flour to 1 cup all purpose. I also add 2 teaspoons of apple liqueur along with the vanilla to give the apple flavor of the cake more of a boost. This is by far the best apple spice cake I have come across in a long time. Thanks!!

MAGGIE MCGUIRE

01/14/2003 03:56:33 PM

This is very tasty and presents well baked in a tube pan. The only thing I didn't like about it was that it was too oily and a bit too heavy in the nutmeg department. If you love spicey, this is the cake for you. The taste is wonderful, but I will make again using less oil and a little more cinnamon. I used Granny Smith apples which I shredded in my food processor. I believe shredded apples lend more of the apple flavor than coarsely chopped. Thanks for a great recipe, Kristin.

Dallen

10/07/2014 10:13:03 AM

This cake is wonderful. I made it in a angel food cake pan and the only changes I made was that I used 1/2 cup of light brown sugar and 1 & 1/2 cup white sugar. I also made a cream cheese frosting and added around a TB of maple syrup to it. I also took another person's suggestion and used my food processor to shred the apples. It doesn't really shred but it cuts them up really fine, then I put them in a colander and kind of used my hands to squeeze out a lot of the excess juice. This tip really saves a lot of time and mess. This cake is really moist and delicious. I will certainly make it again and I highly recommend this recipe.

Q2GGIRL

10/15/2018 12:37:47 AM

Amazingly wonderful!!! I used three diced Granny Smith apples, 1 cup of white sugar, 1/2 cup of brown, soaked the golden raisins in rum and added pecans. Baked in a bundt pan only took 50 minutes. The aroma was so inviting, I couldn't wait for it to cool. I sprinkled powdered sugar on the top. So yummy!!!!

Chantal Jeffrey

10/07/2018 05:24:58 PM

This cake is our new favorite fall cake! I modified the recipe a little bit though... I couldn't find my "regular" measuring spoons; the ones that I had were table spoons only...! I didn't have allspice so I added, instead, 1/2tbs ground cloves and 1/2tbs of fresh grated ginger. As for the cinnamon, I grated it from a stick instead of the powder (that i don't like anyway). To be on the safe side, I also added 1/2tbs of baking powder. Here's how I modified it so it would be a touch fluffier: 1cup all purpose flour and 1 cup of cake flour. A little less than 1/2tbs fresh grated nutmeg (way better flavor than the already ground one) and I was out of white sugar so I only had 1/2cup of white sugar and 1 1/2cup of brown sugar. I separated the egg whites from the yolks, and added 1/2tsp cream of tartar to the whites and brought the whites to stiff peaks, set aside. Oh, also, I replace the cup of oil by a cup of homemade apple sauce. I added the fresh ginger to the mixture of apple sauce and sugar. Then followed the recipe and the last thing that I did was to fold the whites to the batter. My cake fluffed so much, it is nice and thick and the house smell so good. Looking forward to have it tonight with our Thanksgiving dinner! Oh, I forgot, I also added 1/4cup of walnut pieces. Voilà! Thank you!!!

MatureRye7698

05/03/2023 05:24:27 PM

VERY FORGIVING AND DELISH🎊🎉 Made for my gluten free lactose intolerant family. Made changes for what I had on hand: 1.5c GF Robin Hood all purpose 0.5c GF rolled oats Doubled spices (because yum), except allspice- I only had 1tsp No raisins on hand No nuts (school safe) Added two way over ripened banana Used brown and white sugar Used a muffin tin, rounded to the top Baked 350, 20min Made 14 big ones. Perfection!

Rich Wagner

08/10/2019 06:04:12 PM

Simply fantastic. I added fresh Black Cherries; was even better. Made it twice. First time, had enough batter to make half in an Instant Pot (Bundt) and the other half in the oven (spring form). They came out almost identical: both incredibly moist and delicious. Not too sweet, and yet did NOT require icing or even powdered sugar (optional, in other words). HIGHLY recommended.

SpiffyPoke6738

07/03/2024 01:59:57 PM

Very good indeed. I halved the recipe since there’s just 2 of us, but I did NOT cut back on the spices, in fact,I added about 1/2tsp of ginger to the mix. I used dried cranberries in place of the raisins. Baked 27 minutes in a 9 x 9 glass dish.

bettyjean

12/01/2018 04:19:36 PM

Excellent recipe as written. The only additions I made were 1/4 cup each of coconut and chopped walnuts. Such a moist, delicious cake! A real hit with the family. I also made an easy caramel sauce that knocked it out of the park: 1 cup butter, 1 cup brown sugar, 1-2 T milk, dash of salt, and dash of vanilla. Combine and cook, stirring, until smooth. Use warm.

Melanie Watts

11/21/2015 08:40:40 PM

Very moist and delicious! I tweaked it to make it GLUTEN-FREE for my crew. Instead of 2 cups of flour, I used 1 1/2 cups of brown rice flour, 1/3 cup of potato starch, 1/3 cup tapioca starch, and 1 tsp of xantham gum. I also added 1/2 tsp of baking powder. I was out of raisins, so I used dried cranberries. I used Gala apples, which were wonderful. The texture was light, not too dense or heavy as some GF cakes can be. It took about 10 mins longer to cook. I did put it in a bundt cake pan, and I was bummed it didn't turn out perfectly. It is not a pretty cake, but I can fix it with a little powdered sugar on top. Still, as far a gluten-free cakes go - it was delish!!

Christy E

09/04/2014 04:46:08 PM

This recipe was outstanding! Truly a delightful find. I had apples that needed to be used, and this was the answer. Our family is gluten-free, so I used gluten-free all-purpose flour and added 1 tsp. xanthan gum. Used 4 apples shredded in the food processor. Perfect in every way! Thank you for a fantastic recipe!

BrightGrill6416

11/24/2024 08:37:51 PM

I made this for my family and it was wonderful! Is there a way to make this recipe gluten free? Is the flour 1-1 with gluten free flour?

Diana Chistruga

10/21/2024 06:21:35 PM

The cake was incredibly moist and aromatic—a must-try for the season! I used Granny Smith apples for a hint of tartness that perfectly balanced the cake's sweetness.

Amanda Collins

10/21/2024 01:13:40 AM

Wow, just wow. So delicious.

Renee Khmoro

10/13/2024 05:30:51 PM

Wow what a delicious recipe! I’m currently baking the cake for the second time. Thank you! The only thing I did was not use the raisins.

DorothyRose

10/26/2023 08:27:23 PM

Discovered I didn't have a Bundt pan, so I made Bundtlets. They came out moist, flavorful, and had just the right amount of sweetness. The only change I made was to make it gluten-free, and to substitute walnuts for the raisins. Delicious.

BriefRye2427

10/14/2023 02:31:48 AM

My boyfriend loved this cake. He kept saying over and over how good it was!

Deb

09/23/2023 03:14:45 AM

Rich and moist. I used a caramel frosting glaze instead of powdered sugar.

Daniel Cyparski

09/14/2023 03:37:26 PM

Very moist and flavorful. Loved the chunks of apple and raisins. Everyone loved it.

shari

02/25/2023 09:47:47 AM

This cake is so good my husband asked me to make it again. I would add a touch more of the spices and a little more raisins to replace walnuts. I am going to make this today again. Its been a couple weeks now I am ready for another delicious moist cake oh I also prefer to drizzle homemade caramel glaze on it

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