Apple Spice Cake

This Apple Spice Cake is perfectly moist, made with in season, fresh apples and has the best brown sugar icing on top. It's an easy to make dessert to enjoy all Autumn long!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 386kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a 9x9-inch light colored nonstick pan with parchment paper and set aside.
In a large mixing bowl, whisk together the dry ingredients.
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
In another mixing bowl, whisk together the wet ingredients.
2/3 cup vegetable oil, 2 large eggs, room temperature, 3/4 cup brown sugar, packed (light or dark), 1/2 cup sour cream, room temperature, 1 tsp. pure vanilla extract, 3/4 cup granulated sugar
Pour the wet ingredients into the dry and fold just until combined.
Fold in the grated apples.
2-3 large honey crispy apples, grated using the large holes on a box grater, ~1 1/2 cups (can keep the skin on)
Turn out the cake batter into the prepared pan.
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.
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.
1/4 cup salted butter, 1/2 cup dark brown sugar, packed, 2 Tbsp. heavy cream
Remove from heat and whisk in the vanilla and powdered sugar.
1/2 tsp. pure vanilla extract, 1 cup powdered sugar, sifted
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.
Slice and enjoy warm!

Video

Notes

Storage: will keep 2 to 3 days on the kitchen counter, and if wrapped in an air tight container, it will last up to 5 days in the refrigerator.
Freeze: Make the cake and allow to cool. Do not add the icing. Tightly wrap and freeze for up to 3 months. Thaw in the fridge overnight and then add the icing.

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