Description
This spiced apple cake is a moist and flavorful dessert layered with freshly shredded apples, a tangy apple filling, and topped with a smooth cinnamon cream cheese frosting. Perfectly balanced with warm spices like cinnamon, ginger, and nutmeg, this cake is ideal for fall or any cozy gathering.
Ingredients
Spice Cake
- 2¼ cups (270 g) all purpose flour – plain flour in the UK
- ¼ cup (30 g) cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 1½ tsp ground ginger – powdered not fresh
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 2 cups (300 g) finely shredded apples – about two medium to large apples (Royal Gala, Jazz, Honey Crisp, etc.)
- 1½ cups (300 g) soft light brown sugar – firmly packed
- 3 large eggs – room temperature
- 1 cup (210 g) unflavoured vegetable oil (canola recommended)
- ¼ cup (60 g) whole milk – room temperature
- 2 tsp vanilla essence/extract
Apple Filling
- 1 cup (150 g) finely shredded apple – about 1 medium to large sized apple
- ¼ cup (50 g) soft light brown sugar
- 2 tbsp water
- 2 tsps cornstarch
- ½ tsp ground cinnamon
- 3 tsps lemon juice – freshly squeezed
- ¼ cup (56 g) unsalted butter
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter – room temperature
- 4½ cups (570 g) powdered sugar (confectioners/icing sugar)
- 1½ cups (335 g) cream cheese – cold, firm type
- 1½ tsp vanilla extract/essence
- 1½ tbsp lemon juice – freshly squeezed
- ½ tsp ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180 °C (350°F) conventional and grease two 8×3 inch cake tins. If using a convection oven with a fan, reduce temperature to 160 °C (320°F) to avoid overbaking. Set pans aside.
- Mix Dry Ingredients: In a bowl, sift together all purpose flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ginger, cloves, and nutmeg. Whisk well to combine evenly and set aside.
- Prepare Apples: Finely shred two medium to large apples, ensuring to remove cores, and measure out 2 cups (300 g) of the shredded apples. Set aside for use in the batter.
- Combine Wet Ingredients and Apples: In a large mixing bowl, mix the light brown sugar, eggs, vegetable oil, milk, vanilla extract, and the shredded apples together using a whisk until smooth and well combined.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined and no flour strands remain, careful not to overmix to keep the cake tender.
- Bake the Cake Layers: Evenly divide the batter between the two prepared cake tins. Place in the oven and bake for 30-33 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cake Layers: Remove from oven and let the cakes cool in the tins for 20 minutes. Then turn them out onto a wire rack to cool completely while you prepare the fillings and frosting.
- Prepare Apple Filling: Combine shredded apple, brown sugar, water, cornstarch, ground cinnamon, lemon juice, and butter in a saucepan over medium heat. Stir continuously until butter and sugar melt, then cook a few minutes more until filling thickens. Transfer to a bowl and allow to cool.
- Make Cinnamon Cream Cheese Frosting: In a large bowl, use an electric mixer to cream unsalted butter on medium-high speed until light and fluffy. Gradually add powdered sugar in three batches, mixing on low speed after each addition. Then add the cold firm cream cheese, vanilla extract, lemon juice, and ground cinnamon. Mix on medium speed just until smooth, avoiding overmixing to keep frosting firm for piping.
- Level Cake Layers: Using a serrated knife, level the tops of the cooled cake layers to create flat surfaces for easy stacking and assembling.
- Assemble Cake: Place one cake layer on the cake stand. Spread a generous amount of cream cheese buttercream evenly on top, smoothing with an offset spatula. Pipe a dam of frosting around the edge using a 1M piping tip to contain the filling. Fill the center with the cooled apple filling.
- Top and Frost Cake: Place the second cake layer atop the filling. Cover the top and sides of the cake with the remaining buttercream. Use a cake scraper for smooth sides and pipe decorative swirls on top with the remaining frosting using the 1M piping tip.
Notes
- If using measuring cups for the soft brown sugar, pack firmly by pressing with the back of a spoon to avoid under-measuring.
- Use cold, firm cream cheese for the frosting to keep it stable and pipeable. If frosting softens, refrigerate for 30 minutes and then rewhip to restore consistency.
- If using a convection oven with a fan, reduce baking temperature to 160 °C (320°F) since the fan speeds up cooking.
- Gently folding the batter minimizes gluten development, producing a softer cake texture. Fold only until flour is incorporated.
- If using a stand mixer, whip the cream cheese separately until smooth before adding to the frosting mix to prevent lumps.