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A piece of spiced apple cake with a rosette of whipped cream in the center and sprinkled with cinnamon sugar and chopped walnuts. It is on a white plate with the full cake in the background on a wire rack.
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Spiced Apple Cake

A moist and delectable spiced cake with all the flavors of fall
Prep Time20 minutes
Cook Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple cider, Apples, Cake, Fall spices
Servings: 15
Calories: 280kcal

Equipment

Ingredients

  • 1 ½ lbs Honeycrisp Apples, peeled, cored and shredded about 3 large or 4 medium
  • 1 cup granulated sugar
  • ½ cup dark brown sugar packed
  • ½ cup canola oil
  • 2 eggs large
  • 2 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp. kosher salt
  • ¼ cup apple cider
  • 1 cup chopped toasted walnuts

Instructions

  • Preheat the oven to 325℉ for a glass pan (350℉ if using a metal or ceramic pan). Butter and lightly flour a 13 x 9-inch cake pan.
  • Cut the apples in quarters and cut the core out of the center. Chop into chunks and place them in the top of a food processor fitted with the shredding blade or disc. Process the apples until you have 4 cups of shredded apples. Alternately, shred the apples using a box grater.
  • Place the oil and sugars in a large bowl and using a hand-held mixer on medium-low, blend for about 1 minute, until well combined.
  • Add the eggs to the oil and sugar mixture and beat on medium speed for 2 minutes, until the mixture is light and creamy in appearance.
  • Gently mix in the flour, baking powder, salt, and spices. (I blend the flour with the baking powder, spices, and salt first, then mix it into the wet ingredients. This ensures the spices are evenly distributed.
  • Add the cider and mix until just combined. The mixture will be thick.
  • Gently stir in the shredded apples and chopped walnuts.
  • Pour into the prepared pan and spread the mixture into an even layer. Place it in the middle of the preheated oven and bake for about an hour, or until a cake tester comes out clean.
  • Cool on a wire rack and cut when ready to serve. It is best to let the cake cool for at least 30 minutes before cutting or it will be too crumbly.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 1.5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 95mg | Fiber: 2g | Sugar: 25g | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg