Apple Spice Cake is easy to make, there's no need to peel the apples, and the aroma while it's baking is nothing short of divine. It's like taking a cozy autumn day and turning it into a delicious dessert! This is a moist, perfectly spiced cake and it's a delicious treat for any occasion, whether you're enjoying it as a dessert, serving it up at a festive holiday gathering, or just treating yourself to a slice of a gently spiced apple cake made with fresh apples.
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Jump to:
- Ingredients to Have on Hand
- Prepare the Apples
- Choose Baking Apples
- Spice Combination
- Cake in a Pie Dish
- What You'll Love Most About Apple Spice Cake
- Serve Any Time of the Year
- Optional Toppings
- Serve Cake Warm or Cold
- Top Tips and FAQ
- Other Recipes Using a Garden Harvest
- More Baking Recipes
- Stay in Touch
- Recipe
- Reviews
Ingredients to Have on Hand
The ingredients for this Apple Spice Cake are basic pantry staples, just buy or pick a few fresh baking apples and you are set.
Here's your grocery list:
- 3 - 4 baking apples
- sugar
- brown sugar
- flour
- baking powder, baking soda, salt
- cinnamon
- nutmeg
- vanilla extract
- butter
- egg
Scroll down to the recipe for details on specific measurements.
Prepare the Apples
Rinse the apples and pat them dry. Leave the peels on.
Slice the apples first, then cut across the slices to create small, bite-sized pieces of apple.
You'll want about 4 cups of diced apples, but it doesn't need to be a precise measurement.
Choose Baking Apples
I grew up in eastern Washington and believe me, apples are a big deal in the Great Northwest. I've been cooking and baking with apples my whole life.
But not every apple variety is created equal, especially when it comes to baking.
For this recipe, you'll want to choose an apple that will maintain its shape after being diced and baked, but that will also be tender and sweet with that distinctive and cozy fresh apple flavor.
According to the Washington Apple Commission, there are a wide variety of apples that are delicious for baking and some varieties are even better in pies.
But since this recipe is for a baked cake, here are the varieties of apples I use and wholeheartedly recommend for Apple Spice Cake:
- Golden Delicious
- Granny Smith
- Honeycrisp
Spice Combination
It's easy for a spiced apple cake to get overwhelmed with spice. That's not the case here. All you'll need are cinnamon and nutmeg.
Cinnamon is often described as warm and sweet, with a slightly spicy taste. It's a classic spice that we are likely to have on hand that pairs perfectly with apples, giving the cake a distinct apple pie-like flavor. So good!
Nutmeg, on the other hand, has a nutty and slightly sweet taste, with a warm and spicy aroma. When used in combination with cinnamon, it adds a depth of flavor that is simply irresistible.
Cake in a Pie Dish
Apple Spiced Cake bakes beautifully in any shape baking dish as long as it's large enough to hold about 5 cups and is small enough for the batter to spread to about 2 inches in height across the dish.
I prefer to use a 9" pie dish with fluted edges since it's just the right size and it creates a beautiful presentation at serving time.
What You'll Love Most About Apple Spice Cake
Hands down, It's so easy to make.
It's an all-in-one apple cake that's a delicious way to enjoy a dessert that's scratch-made using fresh apples, but you leave the peels on the apples so there's no fuss.
The apple cake is incredibly moist and the sugars combine with the butter to create a top "crust" that is just slightly crunchy when it's hot from the oven.
The combination of spices is very subtle. Apple Spice Cake is not loaded down with a heavy dose of anything that would overtake the sweetness of the apples.
This is my go-to apple dessert, especially when I'm short on time.
Serve Any Time of the Year
Apple spice cake is a dessert that is often associated with the fall season, particularly the months of September, October and November. That's when apples are in season and the warm and comforting spices in the cake make it a perfect treat for cooler weather, depending on which part of the country you live in.
That being said, Apple Spice Cake can be enjoyed year-round, it's always a good time to indulge in this delicious dessert and enjoy it in any season.
Optional Toppings
Apple Spice Cake doesn't require a topping or a sauce to be delicious, but if you prefer to have an extra layer of sweetness here are some terrific options.
- Caramel sauce, warmed and spooned on top
- Vanilla ice cream
- Frozen yogurt
- Whipped cream
- Powdered sugar, dusted on top of each slice
Serve Cake Warm or Cold
When you take a bite of Apple Spice Cake you'll be greeted with flavors that perfectly balance the sweetness of a moist, tender cake with the slight tartness of the apples and the richness of the subtle spices. That's true whether it's served warm or cold.
The cake is excellent served warm from the oven after baking. It's also delicious after it's cooled or even refrigerated.
If after the cake has cooled you want to serve each slice warm, place each wedge of apple cake on a microwave safe plate and warm it in the microwave for about 45 seconds on half power.
Top Tips and FAQ
This cake will be fine at room temperature for the first day after baking, but after that I recommend covering the cake with plastic wrap and storing it in the refrigerator.
This is a very moist cake and it's full of fresh apples so it needs to be stored in the refrigerator and enjoyed within four days.
Absolutely. After baking, cool the cake in it's baking dish then cover the dish tightly with foil or plastic wrap and place it in the freezer.
Enjoy the cake within three months.
Defrost on the counter and serve it once it reaches room temperature.
Other Recipes Using a Garden Harvest
For those lucky enough to have fresh apples available in their yards or garden, this recipe is a great way to easily prepare a treat using fresh apples. Share Apple Spice Cake with neighbors, offer it to new parents or anyone who is in need of a freshly baked treat.
Here are other recipes that are perfect for using up all the produce from a robust garden or after a visit to the Farmer's Market.
Do you have any extra cucumbers? I think you'll love my recipe for Refrigerator Pickles. How about all those extra fresh tomatoes? I highly recommend Tomato Basil Soup, it's delicious! But if it's chocolate cake you are craving then I highly recommend Old Fashioned Chocolate Pound Cake it's about as rich and decadent a chocolate cake that you'll find anywhere. Enjoy.
More Baking Recipes
Stay in Touch
Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.
Recipe
Sheryl Bierstedt says
What an easy and delicious dessert!! I chopped the apples, peels on, into small cubes. The batter was very stiff, as described, but baked beautifully. I used 2 large apples bc that's all I had and it worked great. This recipe is a keeper!
Melinda O'Malley Keckler says
I'm so happy to hear you enjoyed this apple cake recipe! Thank you for the five star rating Sheryl. 🙂
Eileen Proctor says
WOW!!! I love to bake...and I had 4 apples that I wanted to make a cake with. Found your recipe using 3-4 🍎 Apples.....Perfect. Now, since it's baked....DOUBLE WOW!!! I loved the simple steps...#1 DRY....
#2🍎 APPLES...#3 WET. The only thing I did differently was I put Walnuts (about 3/4 cup right out of the bag: whole & broken) on the bottom of the pan. Oh, and I used an 8" Round Cake pan. Then, I put the APPLE mixture on top....and then, more Walnuts on the top. It's Beautiful ...and the Walnuts add a nice flavor.
This is definitely a 5 star ...plus 5 star Recipe!!! Thank You so much for making my day special....I ❤️ love this recipe!!
I may make one every week!!!!! ( and, I did peel my Apples...sorry)
Melinda O'Malley Keckler says
Hi Eileen, Thank you for the five-star rating!! I love that you enjoyed this apple cake recipe!! Agreed, the walnuts add a nice touch and great flavor. Great job peeling those apples! Thanks again. 🙂
Karen says
I've made this about 10x now. I increase the apples and reduce the sugar to 1/3 cup brown only. I've doubled it and put it in a 9x13, and have used small loaf pans to make several at once. You name it.
We prefer it with a variety of apples topped with walnut pieces and a sprinkling of coarse sugar for the crunch and to make it "fancy".
When I make it, it looks like a bunch of cubed apples with a little bit of batter and it still works out every time.
Thank you.
Melinda O'Malley Keckler says
Glad to hear you're enjoying the recipe, Karen! Thank you for the update!
Catherine says
Love the No peel apple cake.
A big hit at pot lucks.
Alesa says
So easy and delicious! Though you could modify, no need to;
sticking to your original recipe. Do you think you could sub applesauce for the butter, for less fat? And what about using all brown sugar? Very good, a keeper for this family!
Melinda O'Malley Keckler says
I'm so happy your family enjoyed No-Peel Apple Cake, Alesa! I've never substituted the butter for applesauce, but I've heard of that working well in some baking recipes. Please keep me posted if you try it that way, or by making the cake with 1 cup of brown sugar. Thank you for the five star rating!!
Eve says
YUMMY
Catharina “Katie” Parry says
Made this after seeing you on Wake Up Idaho. It is easy to make and delicious! I have subscribed to your newsletter and looking forward to trying many more recipes!Thank you so much for donating to Stampede for the Cure!
Melinda O'Malley Keckler says
Hi Katie, Thank you so much for your kind words. I'm honored to help raise funds and awareness for Stampede for the Cure. And I'm happy to hear you enjoyed No-Peel Apple Cake! Thanks for subscribing!!
Beth says
I found this because I was looking for a cake recipe that didn't involve peeling the apples. (I could say it was for the health benefits of the skins, but really I was just feeling lazy.)
I cooked it in a cast iron pan and put a decorative layer of apples slices on the bottom of the pan first, which was very pretty when the cake was turned out. But it won't be around to admire for long!
Thanks for sharing the recipe. It's a winner!
Melinda O'Malley Keckler says
Hi Beth! Glad to hear you enjoyed this apple cake recipe, with the peels on. Cool that you baked it in a cast iron pan too. Thanks for the five star rating!
Bethany says
This reminds me of an apple dessert I ate in the Netherlands. So good!
Sherry says
This cake was absolutely the best! I loved that. I didn't have to peel the apples and that's what I was searching for when I found this recipe. Do you think I could use rhubarb and just kind of change the amount of sugar or whatever? The reason I think I could is because it releases so much moisture as the apples did.
Melinda O'Malley Keckler says
Hi Sherry, Thank you for the five star rating!! That's an intriguing idea, to replace apples with rhubarb. The sugar would likely need to be boosted by a few tablespoons since rhubarb is so tart and tangy. Keep me posted here in the comments if you make that substitution! 😉
Pam says
I made it and my son loved it. It was gone within an hour. Great easy recipe.
Melinda O'Malley Keckler says
Hi Pam! I'm so happy to hear your son enjoyed no-peel apple cake. Thanks for the update!
Kate says
Hi there -
Think you could make ahead and freeze?
Thanks!
Melinda O'Malley Keckler says
Hi Kate, Thanks for your question! (Updated reply.) Yes. After baking, cool the cake and cover it tightly with foil then freeze. When you are ready to enjoy it, simply defrost the cake and serve once it reaches room temperature.
Marcia p Fitzpatrick says
I found this while looking for Apple recipes. I hadn't thought of doing what you have done, so I tried it. It's really good. I made it gluten-free and dairy free. I used Bob's red mill gluten-free 1 to 1 baking flour, replaced the sugars with Stevie N the Raw for the white and coconut sugar for the brown. I didn't have any ice cream or whipped topping, so I just tried it without. Still good! It does need a sauce, though.
Shirley says
My husband says it's the best dessert he's ever eaten.
I did add ground cloves.
Melinda O'Malley Keckler says
Wow! I love hearing that Shirley, what a lovely compliment. Thank you - and I'm so glad you enjoyed this recipe!
Theresa Capri says
I made this the first time using the whole amount of sugar and thought it was too sweet for my tastebuds. The second time I halved the sugar and it was just right for our family. I used gravenstein apples (measured 4 1/2 cups) off our tree and I did a modification the second time (today)..put about 1/2 tsp vanilla and 3-4 TBSP peanut butter and about 1/4 cup raisins with the wet ingredients. Thanks for sharing this! I will make it again!
Swissrose says
Agree about the amount of apples being really great, and not peeling them made it that much easier without degrading the texture. I added sliced almonds on top before I baked it and it added crunch. It was a hit at the party I took it to.
Melinda O'Malley Keckler says
I'm happy to hear the apple cake was a hit at the party! 🙂
Sharion says
I was just wondering if I could add nuts. Did you toast the almonds 1st? I want to add walnuts ☺️
Melinda O'Malley Keckler says
Hello! I've not used walnuts or almonds in this recipe, but if you do please keep me posted here in the comments.
Elizabeth says
What a fabulous idea for a cake! It’s so easy to make and my whole family loved it! I’ll definitely be making it again. Thanks for sharing!
Addie says
I love apple desserts year round! This was total comfort food and so delicious!!
Mama Maggie's Kitchen says
This looks Incredibly delicious. I have to make this soon for my family!
Melissa says
I am much more likely to make this since the preparation is so much quicker. Thank you for creating this recipe!
Bri says
This looks heavenly!! I love anything with apples. Yum!
Pamela says
No more wasted apples at my house. Loved the recipe. Can't wait to bake it. You made my day!
Melinda O'Malley Keckler says
I'm so happy to hear this Pamela! I love how easy this recipe is too. Another bonus! 🙂
Amanda says
My husband and I absolutely love this recipe! It was gone within 48 hours. Absolutely loved how much Apples there were compared to cake. Definitely a great fall dessert. Or anytime of the year as a matter or any time, as a matter of fact! I made it a second time to serve my parents - they immediately asked for the recipe! Can’t wait to make this throughout the rest of the season for all my friends, and myself of course!
melindakkeckler says
I'm so glad you loved this recipe Amanda! Thanks for sharing it with your parents too. There's just nothing better than a family favorite fall dessert. 🙂