Apple Spice Cake

This beautifully fragrant apple spice cake is the perfect excuse to sit down for afternoon tea — it's rustic, packed with over a pound of apples, and warmed through with cinnamon and ginger.

There's something so special about making time in the afternoon to sit down for a cup of tea and a slice of cake. It's something I grew up with — my Nan or Mum would always be baking something, and we'd all take turns going to each other's houses for tea and cake. Mum liked to make Victoria Sponge, meringues (although those were more of a special-occasion thing), and apple cakes.

These days, sitting down for afternoon tea doesn't happen as often as I would like, which in a way makes it all the more special. On the days I do bake a cake, I start in the morning so that, in the afternoon (if we can wait that long), my husband and I can stop what we're doing and sit down to enjoy a slice.

More often than not, this is the cake I make on those occasions — it's my husband's favorite. Truth be told, he likes any form of apple cake, but this one is apples to the max, packed with over a pound of them.

Key Ingredients & Substitutions

• Pink Lady apples. Their sweet-tart flavor and firm texture hold up beautifully in the batter and on top. Sundowner or Cox's Orange Pippin apples also work well; Granny Smith gives a tarter, less sweet cake, which is lovely if that's what you're after.
• Rye flour. Rye gives this cake its rustic, hearty character and a slightly nutty flavor. If you only have all-purpose flour on hand, you can use that instead — the cake will turn out just as well, though a little lighter and fluffier. Whole wheat spelt flour is another good swap if you want to keep some of that rustic depth.
• All-purpose flour. Balances out the density of the rye flour for a tender crumb.
• Butter. Room-temperature butter creams properly with the sugar for a light, fluffy base. Don't skip letting it come to room temperature — cold butter won't cream well.
• Warm spices. Cinnamon, ginger, and nutmeg give the cake its cozy, spiced flavor. Feel free to adjust the amounts to taste, or add a pinch of ground cloves or allspice for extra warmth.

Helpful Tips

Use a mandolin for the top slices. Thin, even apple slices on top not only look prettier, they bake more evenly and get that lovely caramelized edge. A sharp knife works too if you take your time.

Let the topping apple macerate. Tossing the reserved apple slices with a little sugar and letting them sit for 20 to 30 minutes draws out some of their liquid, which softens them slightly and helps them caramelize on top of the cake instead of drying out.

Bring your eggs and butter to room temperature. This helps the batter come together smoothly and evenly, without the butter seizing up when cold eggs hit it.

Don't overmix once the flour goes in. Mix just until the dry ingredients disappear into the batter. Overmixing develops the gluten in the flour and can leave you with a denser, tougher cake.

Check doneness with both a skewer and a gentle touch. The center of the cake should spring back when lightly pressed, and a skewer inserted into the middle should come out clean. This cake is dense enough that visual cues alone can be misleading.

Variations

• All-purpose only. Swap the rye flour for more all-purpose flour if that's what you have on hand; the cake will be a bit lighter and fluffier.
• Spelt swap. Whole wheat spelt flour makes a great substitute for the rye if you want a similar rustic flavor.
• Add nuts. Fold in a handful of chopped walnuts or pecans along with the apples for extra texture.
• Pear spice cake. Swap the apples for firm pears, such as Bosc, for a slightly different but equally cozy cake.
• Glazed version. Drizzle a simple vanilla or maple glaze over the cooled cake for a bit of extra sweetness.
• Bundt pan. This batter also works well in a greased and floured Bundt pan; just skip the apple topping and add 5 to 10 minutes to the bake time.

Serving Ideas

This cake is lovely served just as it is, still slightly warm, with a good cup of tea. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into more of a dessert, and a warm pour of custard is wonderful if you want to go all in.

It also holds up well as a make-ahead treat for a weekend brunch or a fall gathering, since it slices neatly and doesn't need any last-minute fuss.

Tell me — do you sit down for afternoon tea now and again? What kind of cake do you like alongside it?

Storing & Freezing

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated slices come back to room temperature, or warm them briefly, before serving.

This cake freezes well. Wrap individual slices tightly in plastic wrap, then place in a freezer bag or airtight container, and freeze for up to 3 months. Defrost on the counter, or overnight in the refrigerator, before serving.

More Fall Apple Desserts

If you loved this recipe, here are a few more apple desserts you might enjoy:

• Vegan Apple Crisp
• Vegan Apple Cider Donuts
• How to Make Apple Butter
• Easy Vegan Pumpkin Bars

📖 Recipe

Apple Spice Cake

from Oh My Veggies

This rustic, fragrant apple spice cake is packed with over a pound of apples and warmed with cinnamon, ginger, and nutmeg. A mix of rye and all-purpose flour gives it a hearty, tender crumb that's perfect with a cup of tea.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 2 hours hours

Servings: 8 slices

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Ingredients 

• 1 ⅓ lb Pink Lady apples, (600g), about 3 to 4 medium, peeled and cored — Sundowner or Cox's Orange Pippin also work well; Granny Smith gives a tarter, less sweet cake
• 1 cup butter, (225g / 2 sticks), at room temperature
• 1 ¼ cups granulated sugar, (250g), plus 1 more tablespoon, divided — the extra tablespoon is for tossing with the sliced apples in Step 1 (caster/superfine sugar also works)
• 1 teaspoon vanilla extract
• 4 eggs
• 1 cup all-purpose flour, (130g)
• 2 cups rye flour, (200g); whole wheat spelt flour or additional all-purpose flour can be substituted
• 3 teaspoon baking powder
• ¼ teaspoon salt, or a couple of pinches, to taste
• 2 teaspoon ground cinnamon, heaping teaspoons, for a bold spice flavor
• 1 teaspoon ground ginger
• ½ teaspoon grated nutmeg, freshly grated, if possible
• 1 tablespoon raw or turbinado sugar, optional, for sprinkling on top before baking

Instructions

• Preheat the oven to 340°F (170°C).
• Core and chop all but one of the apples. Using a mandolin (or a sharp knife), thinly slice the remaining apple. Place the slices in a small bowl, sprinkle with 1 tablespoon of the sugar, toss to coat, and set aside for 20 to 30 minutes to soften — you'll use these to decorate the top of the cake.
• In a stand mixer fitted with the paddle attachment, cream the butter, vanilla, and remaining sugar together until light and fluffy, 2 to 3 minutes. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the all-purpose flour, rye flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add to the butter mixture and mix on low speed just until combined — don't overmix.
• Remove the mandolin-sliced apple from the sugar (reserve any liquid) and set aside for the topping. Fold the remaining chopped apples, along with any accumulated liquid, into the batter using a wooden spoon or spatula.
• Grease an 8-inch (20cm) springform cake pan and line the bottom with parchment paper. Spoon the batter into the pan and smooth the top. Arrange the reserved apple slices over the top — start with one slice in the center, then work outward in a circular pattern. Sprinkle with the remaining 1 tablespoon of raw sugar, if using.
• Bake for 1 ¼ to 1 ½ hours, or until the center springs back when lightly touched and a skewer inserted into the middle comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This cake freezes well. Wrap slices of the cake well in cling film and defrost on the kitchen bench overnight.

Nutrition (estimated per serving)

Calories: 551kcalCarbohydrates: 76gProtein: 7gFat: 25gSaturated Fat: 15gCholesterol: 142mgSodium: 235mgPotassium: 417mgFiber: 5gSugar: 41gVitamin A: 860IUVitamin C: 3.5mgCalcium: 120mgIron: 2.1mg

Course: Dessert

Cuisine: Dessert

Keyword: Apple Spice Cake, cake recipe, Delicious Everyday

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