Apple & Spice Cake

We all know apples are synonymous with fall. Orchards, apple picking, and fresh cider are the penultimate flavors 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?

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!

Circular brown apple spice cake sitting on white cake stand with glaze dripping down sides with orange pumpkins and apples in the background
Top down close up view of apple spice cake covered in light brown glaze with chopped pecan dotting top all on white cake plate with small orange pumpkins in background
Cut piece of cake with brown glaze on top dotted with chopped pecans laying on its side one a white plate on marble surface

Watch how to make this apple spice cake:

Top down view of circular apple spice cake topped with brown sugar glaze and chopped pecans sitting on white cake plate with small orange pumpkins all around
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Apple & Spice Cake

When fall hits, there's nothing better than the perfect apple cake. This circular cake frosted with a brown sugar glaze and dotted with pecans is such a warm, comforting treat!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: fall
Difficulty: Intermediate
Method: Baking
Servings: 18 slices
Author: Kaleb

Ingredients

For the cake

  • 1 ¼ cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • ¼ cup whole wheat flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 ½ tsp cinnamon
  • 3 cups apples, peeled and chopped
  • 2 tbsp lemon juice
  • 1 cup pecans

For the frosting

  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup whole milk
  • 2 tbsp Calvados, or apple brandy (optional)
  • 1 tsp vanilla extract
  • 1 ½-2 cups powdered sugar

Instructions

For the cake

  • Preheat oven to 350°F.
  • Evenly spread pecans on a small baking sheet. Bake in the preheated oven until toasted and fragrant, 6-10 minutes. Remove from oven, chop and set aside to cool.
  • Peel apples, remove the core and chop into ¼- to ½-inch pieces. Pour the lemon juice over the apples to prevent browning and to brighten the flavor.
  • In the bowl of an electric mixer, combine the oil, sugar, and eggs. Beat until well combined, 2-4 minutes.
  • Add vanilla, mixing until incorporated.
  • 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.
  • Fold the prepared apples and cooled pecans into the batter. Set aside 2 tablespoons of nuts to garnish the top if desired.
  • 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.
  • Bake in the preheated oven until the cake springs back and an inserted skewer comes out clean with only a few crumbs attached, 75-90 minutes.
  • Remove from oven, let cool in the pan for 1 hour. Turn out onto cake plate and make the frosting.

For the frosting

  • Combine sugar, butter, and milk. Stir to dissolve sugar and bring to a boil over medium-high heat. Boil for 2 minutes and remove from heat.
  • Add powdered sugar, vanilla, and calvados (if using). Whisk until smooth and adjust with more milk or sugar to achieve a thin frosting consistency.
  • Immediately drizzle frosting over the cooled cake. Sprinkle with reserved pecans and enjoy!

Nutrition

Serving: 1 sliceCalories: 439 kcal (22%)Carbohydrates: 55.4 g (18%)Protein: 4.3 g (9%)Fat: 23.4 g (36%)Saturated Fat: 14.7 g (92%)Polyunsaturated Fat: 2 gMonounsaturated Fat: 5.4 gTrans Fat: 0 gCholesterol: 48.1 mg (16%)Sodium: 149.8 mg (7%)Potassium: 216.5 mg (6%)Fiber: 1.9 g (8%)Sugar: 37.3 g (41%)Vitamin A: 40.2 IU (1%)Vitamin C: 1.7 mg (2%)Calcium: 73.9 mg (7%)Iron: 1.5 mg (8%)

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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!

    xo,
    Laine