Fall baking season is officially here, and this apple spice cake is the cozy dessert your autumn needs. Think crisp fall mornings, apple picking at the orchard, pumpkin patches, and the sweet smell of cinnamon drifting through your kitchen. That is exactly the mood this cake brings to your table!
This is a moist, single layer cake that gets its incredible flavor and soft, tender crumb from two simple heroes: plenty of fresh apples and rich sour cream.
Honey crisp apples are folded right through the spiced batter, which is loaded with cinnamon, nutmeg, allspice, and cloves. The fresh apples soften into the cake as it bakes, so every single bite tastes like fall.
Then comes the grand finale: a warm brown sugar icing poured over the cake while it is still a little warm, so it melts right into the crumb. Yummy!
The whole thing comes together in less than an hour with no mixer needed, which makes it perfect for busy weeknights, last minute guests, or a quiet afternoon treat with a hot cup of coffee.
Here is the quick snapshot: prep time is 15 minutes, cook time is 35 minutes, and the total is 50 minutes. The recipe makes 9 servings, one slice each, and it bakes in a 9×9 inch pan at 350 degrees F.
Full measurements and the complete recipe card are in the notes below. This recipe was adapted from the original apple spice cake recipe.
Need a little convincing? Here are the four reasons this cake earns a permanent spot in your fall baking lineup. Spoiler: it is easy, it is quick, and that icing is unforgettable!
No mixer, no fuss: You do not need a mixer at all, and a simple one pan cake is so much easier than a fussy layer cake. Whisk, fold, bake, done!
The brown sugar icing: This is the star of the show. It gets poured over the cake while it is still warm, so it melts right in. The molasses like sweetness of brown sugar pairs beautifully with the warm spices.
No peeling or chopping: The apples are grated on a box grater with the skin left right on. No peeling, no chopping, no tears. Just quick, easy grating.
Sour cream magic: Sour cream adds moisture and richness to the batter, which gives you a fluffy, moist crumb that stays soft for days.
What are the best apples to use for apple spice cake?
When it comes to apple desserts, the golden rule is simple: pick the most flavorful apple you can find. The better the apple, the better the cake!
Honey crisp is the top recommendation here. It strikes the ideal balance of sweet and tart, with a honey sweet flavor and plenty of juice. All that juiciness helps keep the cake wonderfully moist.
Two other great options: Granny smith, the classic baking apple with its bright tart flavor, and Braeburn, a crisp apple that works beautifully in baked goods. Honestly, any flavorful apple you love will shine in this cake.
Ingredient Notes
Full measurements and the complete recipe are in the recipe card notes below. Here is what you need to know about each ingredient, and why it matters!
2 1/4 cup all purpose flour, spooned and leveled
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/8 tsp. ground cloves
2/3 cup vegetable oil
2 large eggs, room temperature
3/4 cup brown sugar, packed (light or dark)
3/4 cup granulated sugar
1/2 cup sour cream, room temperature
1 tsp. pure vanilla extract
2 to 3 large honey crisp apples, grated on the large holes of a box grater, about 1 1/2 cups (skin can stay on)
Brown sugar icing:
1/4 cup salted butter
1/2 cup dark brown sugar, packed
2 Tbsp. heavy cream
1/2 tsp. pure vanilla extract
1 cup powdered sugar, sifted
Flour: Spoon the flour into your measuring cup and level it with the back of a knife. This keeps you from packing in too much, which is the secret to a tender cake instead of a dry, dense one.
Spices: This cake uses cinnamon, nutmeg, ginger, cloves, and allspice. Check the expiration dates on your spice jars, because fresh spices bring the best flavor. Old spices are still safe, but they lose their punch as they age.
Apples: You need 2 to 3 large honey crisp apples. Grate them on the large holes of a box grater instead of dicing or slicing. Why? The grated apple melts right into the cake as it bakes, and you get to skip the peeling. Win win!
Oil: Vegetable oil is what keeps this cake supremely moist and tender. Olive oil may work, but it will change the flavor, and melted butter has not been tested in this recipe.
Sour cream and eggs: Bring both to room temperature so they mix smoothly into the batter. Sour cream is one of the keys to that soft, tender crumb!
Step by Step Directions
The full instructions are in the recipe card, but here is the play by play. It is truly as simple as whisk, fold, and bake!
Preheat the oven to 350 degrees F. Line a 9×9 inch light colored nonstick pan with parchment paper and set it aside.
In a large mixing bowl, whisk together the dry ingredients: the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
In another mixing bowl, whisk together the wet ingredients: the vegetable oil, eggs, brown sugar, granulated sugar, sour cream, and vanilla.
Pour the wet ingredients into the dry ingredients and fold just until combined. Do not overmix!
Fold in the grated apples.
Turn the batter out into the prepared pan and smooth the top.
Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean. (The recipe card lists 35 minutes of cook time.) Cool in the pan for 10 minutes, then move the cake to a wire rack.
Make the brown sugar icing: melt the butter, dark brown sugar, and heavy cream in a medium saucepan over medium heat. Whisk until combined and it comes to a gentle boil.
Take the pan off the heat and whisk in the vanilla and the sifted powdered sugar.
Pour the icing over the cake while it is still a little warm, so the icing melts right into the cake.
Slice and enjoy warm!
Expert Tips
These little details are what take your cake from good to bakery level amazing. Trust me, they are worth the extra minute!
Spoon and level your flour: Too much flour makes the cake dry and dense, while too little leaves it too soft to hold its shape. Spooning and leveling keeps the measurement just right.
Use room temperature ingredients: Take the eggs and sour cream out of the refrigerator about 30 minutes before you start mixing. Room temperature ingredients blend into the batter so much better!
Check your spices: Peek at the expiration dates on your spice jars. Old spices are not dangerous, but they lose flavor intensity as they age. Keep your spices in non porous containers in a cool, dark, dry pantry to protect them.
Line your pan: Line the pan with parchment paper for easy removal. Your cake will lift right out with no sticking and no stress.
Remember: room temperature eggs and sour cream blend into the batter so much more smoothly. That one little step makes a big difference!
Variations and Substitutions
Want to mix things up? This cake is super flexible. Here are some fun, tested ideas to make it your own!
Switch up the topping: Instead of the brown sugar icing, try a caramel drizzle, a swipe of apple butter, or the frosting from banana chocolate chip bars.
Try a different pan: The recipe has not been personally tested in other pans, but it may work in a 9×13 cake pan, a bundt pan, or a muffin tin. Heads up: a 9×13 will probably need the recipe doubled, and you will need to adjust the bake time. If you love a classic sweet topping, check out this Powdered Sugar Icing too!
Swap the sour cream: Full fat Greek yogurt can replace the sour cream at a one to one ratio, with similar flavor and texture.
Add some crunch: Sprinkle chopped pecans or walnuts on top for a little crunch in every bite.
Try other fruit: Grated carrots or pears can stand in for the apples. Same cozy vibes, fun new twist!
Can’t get enough Fall flavors?
If this cake has you dreaming of autumn, you are in luck! The Fall Series is full of cozy, warming meals and fall inspired desserts featuring apple, pumpkin, maple, and more. For another spiced treat, try this Four Ingredient Zucchini Spice Cake. Happy fall baking!
Storage and Freezing
Good news: this cake keeps beautifully, so you can enjoy it for days. Here is how to store it!
On the counter: The cake keeps 2 to 3 days at room temperature.
In the refrigerator: Store it in an airtight container and it will stay fresh for up to 5 days.
To freeze: Freeze the cake before frosting. Bake it, let it cool completely, then wrap it in plastic wrap and place it in an airtight container. It keeps for up to 3 months. Thaw it overnight in the refrigerator, then frost and enjoy!
One quick note: always freeze this cake unfrosted, then add that dreamy brown sugar icing after thawing. That way the icing tastes fresh and melty, just like day one!
FAQs
What are the best apples to use for apple spice cake?
Honeycrisp apples are the best choice because they balance sweet and tart flavor while staying juicy enough to keep the cake moist. Use two to three large Honeycrisp apples, grated on the large holes of a box grater for about one and one-half cups, with the skin left on. Granny Smith or Braeburn also work well. Avoid Red Delicious, which can turn mushy and release excess water.
Can I use Greek yogurt instead of sour cream in apple spice cake?
Yes, you can replace the sour cream with full-fat plain Greek yogurt at a one-to-one ratio. The recipe calls for one-half cup of room-temperature sour cream, so use one-half cup of room-temperature Greek yogurt. It provides similar richness and acidity for a tender, moist crumb. Bring it to room temperature for about 30 minutes before mixing.
When should I pour the brown sugar icing on the cake?
Pour the brown sugar icing while the cake is still a little warm so it melts slightly into the crumb and bonds to the surface. Let the cake cool in the pan for 10 minutes, then move it to a wire rack before icing. The icing sets quickly, so pour and spread it right away. Sifting the powdered sugar helps keep the finish smooth.
Can apple spice cake be made ahead or frozen?
Yes. The baked cake keeps for two to three days at room temperature or up to five days refrigerated in an airtight container. For freezing, cool the cake completely, wrap it tightly in plastic wrap without the icing, and freeze for up to three months. Thaw overnight in the refrigerator, then make and pour the fresh brown sugar icing.
Apple Spice Cake with Brown Sugar Icing Fall baking season is officially here, and this apple spice cake is the cozy dessert your autumn needs. Think crisp fall mornings, apple picking at the orchard, pumpkin patches, and the sweet smell of cinnamon drifting through your kitchen.
Total Time:50 min
Yield:9 servings 1x
Ingredients
Scale
2 1/4 cup all purpose flour, spooned and leveled 1 1/2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1/8 tsp. ground cloves 2/3 cup vegetable oil 2 large eggs, room temperature 3/4 cup brown sugar, packed (light or dark) 3/4 cup granulated sugar 1/2 cup sour cream, room temperature 1 tsp. pure vanilla extract 2–3 large honey crispy apples, grated using the large holes on a box grater, ~1 1/2 cups (can keep the skin on) Brown sugar icing 1/4 cup salted butter 1/2 cup dark brown sugar, packed 2 Tbsp. heavy cream 1/2 tsp. pure vanilla extract 1 cup powdered sugar, sifted
Instructions
1-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a 9×9-inch light colored nonstick pan with parchment paper and set aside. 2-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together the dry ingredients. 3-In another mixing bowl, whisk together the: In another mixing bowl, whisk together the wet ingredients. 4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry and fold just until combined. 5-Fold in the grated apples: Fold in the grated apples. 6-Turn out the cake batter into the: Turn out the cake batter into the prepared pan. 7-Bake for 35-40 minutes or until a: Bake for 35-40 minutes or until a toothpick in the center comes out clean. Allow to cool in pan for 10 minutes, then remove to a wire rack. 8-To make the brown sugar icing, melt: To make the brown sugar icing, melt the butter, brown sugar and heavy cream in a medium sized saucepan over medium heat. Whisk until mixture is combined and comes to a gentle boil. 9-Remove from heat and whisk in the: Remove from heat and whisk in the vanilla and powdered sugar. 10-Pour the icing on top of cake: Pour the icing on top of cake. The cake doesn’t need to completely cool, when it’s still a little warm, the icing melts into the cake. 11-Slice and enjoy warm: Slice and enjoy warm!
Last Step:
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