This apple spice cake is everything I love about fall. Aromatic, spiced, and deliciously sweet, this easy apple spice cake with caramel sauce is the perfect way to welcome in the fall season.
Apple Spice Cake Recipe
This apple cake recipe is my way of introducing fall into my home. While I may not get the best fall foliage or coolest of weather here in Southern California, I do have access to some amazing produce, including beautiful apples.
This apple spice cake isn’t your usual apple bundt cake nor is it your typical apple spice cake with cream cheese frosting. Heck, this isn’t even a classic French recipe.
Instead, this apple spice cake embraces the simplicity and effortless approach of a French home baker. This apple spice cake will bring you comfort and pleasure with minimal prep.
No fancy bundt pan for you to grease like crazy out of fear your cake won’t flip out, nor is there any need to frost this beauty as a simple scoop of ice cream and/or caramel sauce on top will do just fine.
Apple Spice Cake with Caramel Sauce
This scrumptious cake is made with fresh apples for a tender and moist crumb. The recipe for this chunky apple spice cake is from one of my favorites on TV, Ina Garten a.k.a. the Barefoot Contessa.
I personally love her recipes because
- They always turn out fantastic.
- The recipes are typically a wonderful combination of casual and sophisticated.
- Most of the recipes are fuss-free.
This moist spiced apple cake is the kind of cake that can be made in one bowl with ease. The cake batter can be mixed in no particular order, baked in a large pan, and then stored at room temperature.
No decorating, no frosting, no whisking egg whites; basically, there’s no fuss! All you need to complete a slice of this fresh apple cake is a scoop of vanilla ice cream and a drizzle of caramel sauce.
Spice Cake Mix
While you may be tempted to make a Betty Crocker apple spice cake using spice cake mix, I really recommend you try this cake recipe from scratch. As I mentioned, this apple spice cake recipe is super easy to make.
More than its simplicity, this apple spice cake shines in its flavors and sensational fragrance. When I was mixing the batter for this cake, adding in cinnamon, nutmeg, ginger, and cloves, I just knew that this cake would taste like the epitome of fall.
With all those warm spices, how could it taste like anything else?
And then as the cake was baking, the aroma started wafting through my apartment, overwhelming my senses each time I opened the oven door to check on the cake.
The cake itself is incredibly moist and littered with rum-soaked, golden raisins, tart apples, and toasted pecans. Each bite of this apple spice cake delivers the blissful notes of the fall season, with the warmth of nutmeg and cinnamon enveloping you in a comforting embrace.
The diced apples and plump raisins are a mixed burst of sweetness and tartness, and work to further moisten this apple spice cake. With a cool scoop of rich vanilla ice cream and a drizzle of caramel sauce, all I want to do is snuggle under a blanket and give in to the tantalizing spell of fall’s irresistible harvest.
- 1 cup pecans, chopped
- 1/2 cup rum
- 1 cup golden raisins
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs
- 3/4 cup vegetable oil
- 2 tsp vanilla
- 2 tsp grated orange zest
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 3-4 granny smith apples, large, small, peeled, cored, and diced into 1/4 inch cubes
- Vanilla ice cream, to garnish
- Caramel Sauce, to drizzle on top
- Preheat the oven to 350°F. Grease and flour a 9x13x2 inch baking pan. Toast the pecans on a baking sheet for 5 to 10 minutes; set aside.
- Add the rum and raisins to a microwave-safe bowl and cover with a sheet of plastic wrap; microwave for 1 minute, then set aside.
- In the bowl of a stand mixer, combine the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed. Once combined, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; mix until smooth. The batter will be very thick.
- Drain the raisins before adding them to the batter. Add the apples and pecans too, then use a rubber spatula to fold them all into the batter. Spread this batter in your prepared pan, smoothing it out.
- Bake the cake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool until it’s barely warm or room temperature before cutting into squares. Serve with a scoop of ice cream and a drizzle of caramel sauce.
adapted from Barefoot Contessa
Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 569