Apple + Spice Cake

We all know apples are synonymous with fall. Orchards, apple picking and fresh cider are the penultimate flavor of the season. I think we just crave something new and every time another season comes around, we try to soak up as much as we can. Apples in the fall are at their best: they’re full of ripe flavor and can usually be found from local growers. This cake takes those delicious apples and creates a dessert that is perfect for any fall day! Just to make it over the top, it’s drizzled with a brown sugar glaze. I mean, could anything else be better in the fall?

Apple + Spice Cake
For the cake
  1. 1 1/4 cups vegetable oil
  2. 2 cups sugar
  3. 4 eggs
  4. 1 teaspoon vanilla extract
  5. 2 3/4 cups all purpose flour
  6. 1/4 cup whole wheat flour
  7. 1 teaspoon salt
  8. 2 teaspoons baking powder
  9. 1 1/2 teaspoons cinnamon
  10. 3 cups peeled and chopped apples
  11. 2 tablespoons lemon juice
  12. 1 cup pecans
For the frosting
  1. 1 cup brown sugar
  2. 1/2 cup butter
  3. 1/4 cup whole milk
  4. 2 tablespoons calvados or apple brandy (optional)
  5. 1 teaspoon vanilla
  6. 1 1/2 tp 2 cups powdered sugar
For the cake
  1. Preheat oven to 350 degrees.
  2. Evenly spread pecans on a small baking sheet. Bake in preheated oven until toasted and fragrant, 6-10 minutes. Remove from oven, chop and set aside to cool.
  3. Peel apples, remove the core and chop into 1/4- to 1/2-inch pieces. Pour the lemon juice over the apples to prevent browning and to brighten the flavor.
  4. In the bowl of an electric mixer, combine the oil, sugar and eggs. Beat until well combined, 2-4 minutes.
  5. Add vanilla, mixing until incorporated.
  6. Add the flours, salt, baking powder and cinnamon. Mix on low speed until the dry ingredients are just incorporated and only a few dry streaks remain.
  7. Fold the prepared apples and cooled pecans into the batter. Set aside 2 tablespoons of nuts to garnish the top if desired.
  8. Spray a ten-inch tube pan (angel food cake pan) with nonstick baking spray. Pour batter into prepared pan and spread to an even layer.
  9. Bake in preheated oven until the cake springs back and an inserted skewer comes out clean with only a few crumbs attached, 75-90 minutes.
  10. Remove from oven, let cool in pan for 1 hour. Turn out onto cake plate and make frosting.
For the frosting
  1. Combine sugar, butter and milk.
  2. Stir to dissolve sugar and bring to a boil over medium high heat. Boil for 2 minutes and remove from heat.
  3. Add powdered sugar, vanilla and brandy (if using). Whisk until smooth and adjust with more milk or sugar to achieve a thin frosting consistency.
  4. Immediately drizzle frosting over the cooled cake. Sprinkle with reserved pecans and enjoy!
Wyse Guide
As most of my recipes do, this cake freezes very well. Cut into pieces and store in an airtight container for up to one month!

Apple + Spice Cake | The Gray Boxwood

Apple + Spice Cake | The Gray Boxwood

Apple + Spice Cake | The Gray Boxwood

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  • I just watched your video on how to make this cake and I’m now obsessed with your channel! I’ve learned so many great little tips already. Your holiday decor and gardening content is fabulous as well. So inspiring!