Apple Spice Cake (Print Version)
# Ingredients:
→ Apple Spice Cake
01 -
250 g all-purpose flour, lightly spooned and leveled
02 -
1/3 cup grated fresh apple (peeled, with liquid squeezed out)
03 -
1/2 teaspoon salt
04 -
226 g unsalted butter, softened at room temp
05 -
1 1/4 teaspoon ground cinnamon
06 -
1/3 cup apple cider (not juice)
07 -
1 teaspoon vanilla extract
08 -
3 large eggs, at room temp
09 -
100 g packed light brown sugar
10 -
1/4 teaspoon ground ginger
11 -
100 g granulated sugar
12 -
1 teaspoon baking powder
13 -
1/8 teaspoon ground nutmeg
→ Cinnamon Glaze
14 -
4 to 5 tablespoons whole milk or heavy cream
15 -
120 g sifted powdered sugar
16 -
1/8 teaspoon ground cinnamon (or more, based on taste)
# Instructions:
01 -
Set the oven to 325°F (163°C) to preheat. Line a loaf pan (9x5) with parchment paper, letting extra overlap the edges for easy lifting later. Put it aside.
02 -
In your stand mixer with the paddle attachment, beat together the butter, granulated sugar, and brown sugar for about 3 minutes till it's light and creamy. Scrape down the bowl as needed.
03 -
Toss in the eggs one at a time, mixing well after each. Scrape the bowl if needed. Add vanilla extract and stir to combine.
04 -
In a medium-sized bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, ginger, and salt.
05 -
Add the dry mix into the wet ingredients a bit at a time, alternating with the apple cider. Start and finish with the dry ingredients.
06 -
Gently fold the grated apple into the batter with a big spatula. Don’t overdo the mixing.
07 -
Pour the batter into your prepared pan. Bake it in the middle of the oven for around 55–60 minutes, or until a toothpick comes out clean, maybe with some crumbs. Cover the top loosely with foil if it starts browning too much.
08 -
Take it out of the oven and leave it in the pan for about 15 minutes. Use the parchment to lift it out, then let it cool all the way on a wire rack.
09 -
In a medium bowl, whisk together the powdered sugar, cream or milk, and a sprinkle of cinnamon. Stir until nice and smooth—no lumps! Adjust the thickness with more milk/cream or powdered sugar as needed.
10 -
Pour or drizzle the glaze over the cooled cake. Let it sit until the glaze hardens a bit before slicing.
# Notes:
01 -
Keep the cake covered well at room temperature for up to 3 days.
02 -
For longer storage, freeze it.