Description
This moist and flavorful Apple Spice Cake combines warm spices like cinnamon and ginger with fresh grated apples and apple cider for a tender crumb. Finished with a smooth cinnamon glaze, this loaf cake is perfect for a comforting dessert or cozy afternoon treat.
Ingredients
For the 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
- 1/3 cup apple cider (not apple juice)
- 1/3 cup fresh apple, peeled and grated (moisture pressed out with paper towels)
For the Cinnamon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 4 to 5 tablespoons heavy cream or whole milk
- 1/8 teaspoon ground cinnamon (adjust to taste)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 5-inch loaf pan with parchment paper, allowing the paper to hang over the edges for easy cake removal later.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Scrape the bowl sides as necessary. Then mix in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground ginger.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with the apple cider, beginning and ending with the dry ingredients. Use the mixer at low speed to combine.
- Fold in Grated Apple: Remove the bowl from the mixer and gently fold the grated fresh apple into the batter with a large spatula, being careful not to overmix to maintain a tender crumb.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake on the center rack of the preheated oven 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 browns too quickly toward the end, tent the top loosely with foil.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Use the parchment paper overhang to lift and remove the cake from the pan, then transfer it to a wire rack to cool completely before glazing.
- Prepare Cinnamon Glaze: In a medium bowl, sift the powdered sugar. Add 4 tablespoons of heavy cream or milk along with the cinnamon, whisking until smooth and lump free. Adjust consistency by adding more powdered sugar if too thin or more cream/milk if too thick.
- Glaze the Cake: Drizzle the prepared cinnamon glaze evenly over the cooled cake. Allow the glaze to set slightly before slicing and serving.
Notes
- Press grated apples between paper towels to remove excess moisture and prevent a soggy cake.
- If the cake browns too fast during baking, tent it loosely with foil to avoid burning while allowing it to finish baking.
- For a richer glaze, use heavy cream; for a lighter glaze, use whole milk.
- The cake is best served once fully cooled and the glaze has set.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
