Description
This Spiced Moist Apple Cake is a delightful and fragrant dessert perfect for any occasion. Loaded with warm spices like cinnamon, nutmeg, and cloves, it features tender chopped apples and moist applesauce for a lovely texture. A combination of both granulated and brown sugar, along with chopped nuts, adds depth and crunch. Finished with a dusting of powdered sugar or a simple glaze, this cake offers a perfect balance of spice, sweetness, and moisture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups unsweetened applesauce
- 1 1/2 cups peeled, cored, and finely chopped apples (such as Granny Smith or Honeycrisp)
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- Powdered sugar or a simple glaze for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, freshly grated nutmeg, ground allspice, and ground cloves until evenly combined for balanced spicing.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor enhancement.
- Combine Dry Ingredients with Wet: Alternately add the flour mixture and applesauce to the creamed butter mixture, starting and ending with the flour mixture. Mix gently just until combined to avoid overworking the batter.
- Fold in Apples and Nuts: Gently fold in the chopped apples and, if using, the chopped walnuts or pecans for added texture and flavor.
- Pour Batter and Smooth: Pour the batter into the prepared baking pan(s) and smooth the top evenly using a spatula for uniform baking.
- Bake the Cake: Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely, preventing sogginess.
- Decorate and Serve: Once fully cooled, dust the cake with powdered sugar or drizzle with a simple glaze if desired to add a sweet finishing touch.
Notes
- Use tart apples like Granny Smith for a nice balance of sweet and tart flavors.
- Chopped nuts are optional but provide a pleasant crunch; walnuts or pecans work best.
- Ensure applesauce is unsweetened to control the overall sweetness of the cake.
- Measure flour correctly by spooning it into the cup and leveling it off for best results.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake freezes well; wrap tightly and thaw before serving.
