Apple Spice Cake

Ingredients

• 605 g (1⅓ lb)Pink Lady apples
• 225 g (1 cup; 2 sticks), at room temperaturebutter
• 250 g (1¼ cups)granulated sugar
• 1 tspvanilla extract
• 4eggs
• 130 g (1 cup)all-purpose flour
• 200 g (2 cups)rye flour (or whole wheat spelt flour or additional all-purpose flour)
• 3 tspbaking powder
• ¼ tsp, or a couple of pinches, to tastesalt
• 2 heaping tspground cinnamon
• 1 tspground ginger
• ½ tspgrated nutmeg, freshly grated if possible
• 1 tbsp, optionalraw or turbinado sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 170°C (340°F).

2. 2

   Prepare the apples

   Core and chop all but one apple. Thinly slice the remaining apple with a mandolin or sharp knife. Put the slices in a small bowl, sprinkle with 1 tablespoon of the sugar, toss to coat and leave for 20 to 30 minutes to soften for the topping.

3. 3

   Cream butter and sugar

   Using a stand mixer with the paddle attachment, beat the butter, vanilla and remaining sugar for 2 to 3 minutes until light and fluffy. With the mixer on low, add the eggs one at a time, beating well after each addition.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the all-purpose flour, rye flour, baking powder, salt, cinnamon, ginger and nutmeg. Add this mixture to the butter mixture and mix on low only until combined; do not overmix.

5. 5

   Fold in apples

   Take the sliced apple out of the sugar, reserving any liquid, and set the slices aside for the topping. Fold the chopped apples and any liquid they have released into the batter with a wooden spoon or spatula.

6. 6

   Fill and decorate

   Grease an 8-inch (20 cm) springform cake pan and line its base with parchment paper. Spoon in the batter and smooth the surface. Arrange the reserved apple slices from the centre outwards in a circular pattern, then sprinkle with the remaining 1 tablespoon of raw sugar if using.

7. 7

   Bake and cool

   Bake for 1¼ to 1½ hours, until the centre springs back when lightly touched and a skewer inserted in the middle comes out clean. Leave the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

What is apple spice cake?

Apple spice cake is a homely bake that brings fruit and warming spices together in a soft, substantial crumb. This version pairs chopped apples throughout with a decorative layer of thin slices on top.

Rye flour gives the cake a hearty character, while all-purpose flour helps keep the crumb tender. Cinnamon, ginger and nutmeg bring depth without obscuring the apples.

Nutrition and macros by portion

The nutrition label shows one serving as written: 551 calories, 7g protein, 76g carbs, 25g fat.

The apples and flours provide most of the carbohydrates, while butter supplies much of the fat and the eggs contribute protein. Serve a slice with plain yoghurt or alongside a protein-rich snack to make a more balanced plate.

The apple and flour choices

Apples: Pink Lady apples hold their shape and provide a sweet-tart flavour. Chopping most of them distributes juicy pieces through the batter, while the final apple makes a neat topping.

Flour: Rye flour lends a deeper, earthier taste than an all-white-flour cake. Whole wheat spelt or additional all-purpose flour can be used in its place, though the flavour and crumb will differ.

Why the topping is softened

Apple slices: Tossing the thin slices with sugar and letting them stand for 20 to 30 minutes softens them so they can be arranged over the cake. Keep any liquid they release; the method folds it into the batter with the chopped fruit.

Arrangement: Start with one slice in the centre and work outwards in a circle. The pattern gives the top a finished look without needing a separate icing.

Mixing a tender batter

Creaming: Beat the butter, vanilla and sugar until light and fluffy, then add the eggs gradually. Beating well after each egg helps the mixture come together.

Dry mixture: Whisking the flours with the raising agent, salt and spices distributes them before they meet the wet ingredients. Once added, mix only until no dry patches remain to avoid a tough crumb.

How to check it is baked

The long bake: This is a substantial cake, so allow 1¼ to 1½ hours in the oven. Begin checking towards the earlier end of that range, as ovens and pans can vary.

Doneness: The centre should spring back when lightly touched, and a skewer inserted in the middle should come out clean. Let it rest in the pan for 10 minutes before moving it to a rack.

Serving and timing

Cool the cake completely before slicing so the crumb can settle and the portions hold together. It is well suited to serving with tea or coffee.

The recipe takes 120 minutes in total, including the time for the apple slices to soften and the cake to bake and cool. Keep the cake in mind when planning when to serve it.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Slice the topping apple evenly so the pieces soften at a similar rate.
• Use a spatula to fold in the chopped apples without knocking too much air from the batter.
• Line the base of the springform pan with parchment to make releasing the cake easier.
• Let the cake cool fully on a wire rack before cutting for neater slices.

Variations

• Swap the rye: Use whole wheat spelt flour or additional all-purpose flour instead.
• Change the apples: Choose another firm apple variety if Pink Lady apples are unavailable.
• Adjust the spice: Use less cinnamon for a gentler flavour.
• Skip the topping sugar: Leave off the optional raw sugar for a less crisp, sweet finish.
• Add a serving side: Pair slices with plain yoghurt for a creamy contrast.

Common mistakes to avoid

• Overmixing the batter: Stop as soon as the flour is incorporated to help keep the crumb tender.
• Slicing the topping too thickly: Cut the apple thinly so it softens during its time in the oven.
• Forgetting the reserved liquid: Add any liquid from the sliced apples along with the chopped fruit, as directed.
• Opening the oven repeatedly: Check near the end of the stated baking range to avoid interrupting the bake.
• Moving the cake too soon: Leave it in the pan for 10 minutes before transferring it to the rack.

How to store

Once completely cool, store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring slices to room temperature or warm them gently before serving.

Frequently asked questions