Tender and moist, this flavorful Apple Spice Snacking Cake is packed with warm spices, fresh apples, and crunchy nuts. With just the right amount of sweetness, it’s the perfect treat for breakfast, dessert, or any time of day—enjoy it year-round
When I used to work at Flour Bakery in Boston, Apple Spice Snacking Cake was one of my top five treats to snack on.Â
The snacking cake slices are tall, packed with apples, and have a addictive combination of crunchy nuts and chewy raisins in each bite. It’s not overly sweet, but packs a punch with spices, and the crumb stays tender and moist for days.Â
Lucky for us, you can find the original Apple Spice Snacking Cake recipe in the Flour cookbook. Here, I’ll share with you my spin on the recipe (staying true to its roots).Â
I hope you enjoy the cake as much as I do… Once you try it, I’m confident you’ll be coming back to this recipe over and over again.Â
Ps. If you’re curious to try other Flour Bakery inspired treats, you should check out my Banana Bread recipe!
Table of Contents
Why You’ll Love This Apple Spice Snacking Cake
Biting into a slice of Apple Spice Snacking cake, you’ll immediately be drawn in by the tender chunks of apples and warm spices.Â
The cake strikes the perfect balance of sweetness, making it ideal for both a dessert and a satisfying breakfast or brunch option.
With a light dusting of powdered sugar as a finishing touch, this cake isn’t overly sweet but offers a delightful depth of flavor.
While it’s a perfect treat for fall when apples are in season, this classic recipe is one you’ll want to make all year round.
If you’re searching for an easy, crowd-pleasing cake to bring to a potluck or gathering, this Apple Spice Snacking Cake is the answer! Just look at those beautiful apple chunks!
Key Ingredients for Apple Spice Snacking Cake
- All-Purpose Flour: The foundation of the cake, providing structure and balance.
- Cake Flour: Adds tenderness to the crumb for a light, soft texture (**sifting recommended for best results).Â
- Baking Soda: Helps the cake rise and creates a light texture.
- Kosher Salt: Enhances the overall flavors and balances sweetness.
- Cinnamon, Ginger, and Cloves: Warm spices that give the cake its cozy, spiced flavor.
- Granulated Sugar and Brown Sugar: Sweeten the cake and add moisture, with brown sugar contributing a subtle caramel note.
- Unsalted Butter: Adds richness and creates a moist, tender crumb.
- Eggs: Bind the ingredients together and add structure.
- Sour Cream: Contributes to the moistness and a slight tang that enhances the overall flavor.
- Molasses: Adds depth and warmth to the cake’s flavor profile.
- Vanilla Extract: Complements the spices and enhances the overall flavor.
- Granny Smith Apples: Provide natural sweetness, moisture, and soft, tender bites throughout the cake.
- Pecans or Walnuts: Add a satisfying crunch and nutty flavor that complements the apples and spices.
- Optional Raisins: A chewy, sweet addition for extra texture and flavor.
- Confectioner’s Sugar: Used as a light dusting for a simple, elegant finish.
Success Tips to Make Apple Spice Snacking Cake
Use the Right Apples
Granny Smith apples are perfect for this cake, as they retain their shape while baking and provide a balance of tartness and sweetness. Avoid softer apples like Red Delicious, as they tend to turn mushy.
Don’t Overmix the Batter
Mix the wet and dry ingredients just until they are combined. Overmixing can lead to a dense, heavy cake, so be gentle to keep it light and tender.
Prepare the Cake Pan Well
Butter and flour the pan thoroughly to prevent the cake from sticking. For added security, line the bottom with parchment paper to ensure an easy release after baking.
FAQ’s and SwapsÂ
Can I make this in a square pan?Â
If you don’t have a 10-inch round cake pan, you can use a 9-inch round cake pan. The cake will be slightly taller, so be sure to adjust the baking time by 5-10 minutes. You could also use a 9×9-inch square pan—just keep an eye on the bake time, as square pans can cook a little faster.
Can I use a different type of nut?
Absolutely! While pecans and walnuts are commonly used in this recipe, you can swap them for your favorite nuts, such as almonds, hazelnuts, or even pistachios. Just be sure to chop them into smaller pieces for even distribution.
What type of apples should I use?
Granny Smith apples are ideal for this cake, as they provide a nice balance of tartness and texture. However, you can also use Honeycrisp, Golden Delicious, or any other firm apple that holds up well during baking.
Can I substitute the sour cream?
Yes, if you don’t have sour cream, you can use full-fat Greek yogurt as a substitute. It will add a similar tangy richness to the cake.
Can I make this cake gluten-free?
For a gluten-free version, you can substitute the all-purpose and cake flour with a 1:1 gluten-free flour blend. Be sure to check if the flour blend includes xanthan gum, which helps with structure and texture. *NOTE* This recipe hasn’t been tested Gluten Free – you’ll have to let me know how it turns out!
Storing Instructions
- Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days. This will help retain its moisture and tenderness.
- Refrigeration: If you want to extend its shelf life, store the cake in the fridge for up to 1 week. Just make sure it’s covered tightly to prevent it from drying out.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and foil, then place it in a freezer bag. The cake will keep for up to 2 months in the freezer. Thaw overnight at room temperature before serving.
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Apple Spice Snacking Cake
Equipment
- 10-inch round cake pan
Ingredients
- 1 cup (140 g) unbleached all-purpose flour
- 3/4 cup (90 g) cake flour
- 1½ teaspoons baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light or dark brown sugar
- 3/4 cup (1.5 sticks/170 g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 3 tablespoons (36 g) sour cream, at room temperature
- 2 tablespoons (40 g) molasses
- 1 teaspoon vanilla extract
- 4 cups (450 g) peeled, cored and chopped Granny Smith apples (3-4 apples)
- 1 cup (100 g) pecan or walnut halves, chopped
- 1/2 cup OPTIONAL mix-in: raisins
- Confectioner's sugar for dusting
Instructions
- Heat the Oven: Position a rack in the center of the oven, and heat the oven to 350 ℉ (176 ℃). Butter and flour a 10-inch round cake pan. Set aside.
- Sift the Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, sift together the flours, baking soda, and spices.
- Add the Sugar and Butter: Add the sugars and butter to the flour mixture. Beat on medium speed, until the butter is fully incorporated into the dry ingredients, approximately 1-2 minutes. Stop the mixture a couple of times, scraping down the sides of the bowl with a spatula, to ensure the butter is mixed in.
- Add the Eggs: Add the eggs to the bowl, one at a time, mixing after each addition to ensure they are fully combined (approximately 20 seconds each).
- Add the Molasses, Sour Cream & Vanilla: In a small bowl, whisk together the molasses, sour cream, and vanilla. Add to the mixing bowl and mix on low until it is fully combined, approximately 1 minute. Scrape down the sides of the bowl to ensure it is fully combined. Then, turn the mixer on medium-high and beat the batter for approximately 2-3 minutes, or until the batter is light and fluffy.
- Add the Apples: Remove the bowl off of the stand mixer. Using a rubber spatula, fold the apples and pecans in (if you're using raisins, you can add them at this stage). The batter will be stiff and thick.
- Pour in Pan and Bake: Scrape the batter into the prepared pan. Bake the cake for approximately 1 hour and 20 minutes, or until the cake is firm to the touch and the top is a golden brown. Allow the cake to cool completely on a wire rack.
- Serve: Once cooled to room temperature, invert the cake onto a serving platter, lifting it gently away from the pan, and then invert the cake again so it is right side up. Dust the cake with confectioner's sugar before serving. The cake can be stored in an airtight container at room temperature for up to three days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks. To enjoy, simply thaw overnight at room temperature.
1 comment
Such a great recipe to use up apples! This is my new favorite apple cake!!!