If you’re a comfort food lover who’s always eager to explore new flavour twists, this spiced apple cake is your dream bake: Cosy, warmly spiced, and topped with a satisfyingly crunchy streusel.

Jump to:
- Recipe highlights
- More bakes you’ll love: 4 Must-try cakes!
- Key ingredient notes and substitutions
- Quick tip
- Quick tip
- How to make spiced apple cake: Step-by-step guide
- Pro baking tips: Get it perfect every time
- Variations to try - Personalise your cake
- Serving suggestions: From tea to dessert
- Storage and freezing tips for long-lasting freshness
- Recipe
- Top tips
It brings together a symphony of no less than four warming spices, apples caramelised in dark brown sugar, and a pecan streusel that adds just the right crunch.
The sponge uses only dark brown sugar for sweetness, which deepens the flavour and keeps it soft and beautifully moist.
It’s a study in contrasts: soft sponge, spiced depth, and that crisp streusel finish, all playing their part in perfect balance.
A generous dollop of softly whipped cream or a warm pour of custard is all it needs, although it’s just as lovely left entirely alone.
Recipe highlights
- Fluffy, spiced sponge. Gooey apples. Crunchy streusel.
- Serve plain, warm with custard or cool with cream.
- Foolproof steps for any skill level.
- Great way to use up apples.
- Inspired by the classic German apple cake.
- Brown sugar all the way for a rich, moist crumb.
More bakes you’ll love: 4 Must-try cakes!
Looking for your next bake? Try the ridiculously moist orange chocolate cake, the elegant Tosca cake with almond praline, a spiced Tunisian orange cake soaked in syrup, or our sticky, spicy Jamaican ginger cake, each one a little different, but all seriously good.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Butter
You can use salted or unsalted butter. Just skip the added salt if you’re using salted. It won’t ruin the cake if you forget, but the flavour balance will be better if you adjust.
Butter plays three roles here: Melted for caramelising apples, cold for a crunchy streusel, and softened for a fluffy sponge.
Quick tip
Forgot to soften your butter? Cut it into cubes and let it sit out for 10–15 minutes. It softens much faster that way than in a big block.
Dark brown sugar
Dark brown sugar brings a deep, caramel-like flavour that pairs beautifully with the spices and apples. It also helps lock in moisture, giving the sponge a softer, more tender crumb.
You can swap it for muscovado sugar if you like an even richer, molasses-heavy taste. Light brown sugar works in a pinch, but the cake will be a little less intense and not quite as moist.
Fresh apples
For this recipe, you don’t need cooking apples. Use your favourite eating apples like Pink Lady, Cox, Fuji, Royal Gala, Granny Smith, Honeycrisp, Gala or Braeburn.
You can use cooking apples like Bramley, but the cake might be less sweet and the apple pieces firmer.
It’s important to note that you’ll need 14 oz (400g) of apples after peeling and coring, diced into bite-sized pieces.
We usually quarter the apples, then quarter each piece again to get nice, bite-sized chunks perfect for the cake.
Apple cake spices
We use a warm blend of cinnamon, ginger, nutmeg and mixed spice to bring depth and balance to this cake.
Each one plays its part, but you can absolutely adjust the amounts to suit your taste, or swap in others like cloves or allspice if you prefer.
Baking should always leave room for a little personal flair.
Pecan nuts
Pecan nuts are a great pick here! They bring a nice mild, sweet, buttery flavour.
You can swap in walnuts if needed, but they’re a bit more bitter and tannic. If you can, try to stick with pecans for the best result.
Eggs
You'll need two large eggs at room temperature, about 2 oz (60g) each with the shell on. A few grams over or under won't matter.
Room-temperature eggs blend more easily into the batter, which helps the sponge rise evenly and gives it a light, tender texture.
Quick tip
If you've forgotten to take the eggs out ahead of time, just pop them in a bowl of warm water for 5 minutes to take off the chill.
Demerara sugar
This gets sprinkled over the streusel just before baking for an extra layer of crunch.
Because of its larger crystals, demerara doesn’t fully melt in the oven, so it adds a lovely, subtle crunch and a hint of caramel.
How to make spiced apple cake: Step-by-step guide
Prepping
1. Place the sultanas in a small bowl and cover with freshly boiled water. Set aside to soak.
2. Line the base of a 9" (23cm) springform pan with baking paper and lightly butter the sides.
Step 1: Caramelising the apples
3. Add the butter and dark brown sugar to a large frying pan.
4. Heat on medium until the butter melts and the sugar starts to dissolve (about 1-2 minutes).
5. Stir in the diced apples until coated in the sauce.
6. Cook for 3-4 minutes over medium heat, stirring often, until the apples soften a little and the sauce becomes a rich caramel.
7. Remove the apples from the heat and set aside to cool.
Step 2: Making the streusel
8. Add the flour, brown sugar, cold cubed butter and cinnamon to a food processor.
9. Pulse until crumbly. Some pea-sized butter bits are fine.
10. Transfer the streusel to a bowl and stir in the chopped pecans. Set aside.
Step 3: Making the apple sponge cake
11. Preheat the oven to 338°F (170°C) or gas mark 3.
12. In a large bowl, beat the softened butter and brown sugar for at least 5 minutes until light and fluffy. You can use a stand mixer or an electric hand mixer for this.
13. Add the first egg and vanilla, beat until combined. Add the second egg and beat again.
14. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, mixed spice, ginger and nutmeg.
15. Fold in half of the sifted dry ingredients until mostly combined.
16. Fold in half the milk, then the remaining dry ingredients, then the rest of the milk. Gently folding each time until just incorporated.
17. Drain and gently squeeze the sultanas to remove excess water.
18. Fold the caramelised apples and sultanas into the batter.
19. Spoon the mixture into the prepared pan and level the top.
20. Sprinkle the streusel evenly over the batter.
Step 4: Add the sprinkle
21. Scatter over the demerara sugar and extra chopped pecans.
22. Bake on the middle shelf for 30 minutes.
23. Cover loosely with foil and bake for another 30 minutes.
24. Remove foil and bake for a final 5–10 minutes, until golden and a skewer inserted comes out clean.
25. Let the cake cool in the tin for 15 minutes. Remove the collar and cool fully on a wire rack.
26. Serve as is, or with a generous dollop of cream or a drizzle of warm custard.
Pro baking tips: Get it perfect every time
Weigh your ingredients
A digital kitchen scale gives you precision and consistency, especially important for baking, where small inaccuracies can make a big difference.
Use room-temperature eggs
Cold eggs don’t mix well and can lead to a dense sponge. Bring them to room temperature 30 minutes ahead, or place them in warm water for 5 minutes.
Cream the butter and sugar properly
Beat until the mixture is light and fluffy, at least 5 minutes. This traps air, which helps the cake rise and gives it a soft, tender crumb.
Fold with care
Once the dry ingredients go in, mix gently to avoid deflating the batter. Use a large metal spoon; it slices through the batter more cleanly than a wooden one.
Cover with foil midway
After 30 minutes of baking, loosely cover the cake with foil. This protects the streusel and nuts from over-browning. Remove it for the final 5–10 minutes so the topping can crisp up nicely.
Don’t open the oven too soon
Keep the oven door shut for the first 30 minutes to avoid disrupting the rise. The structure needs time to set before it's exposed to cooler air.
Test for doneness
The top should feel springy, and a skewer inserted into the centre should come out clean. If not, give it a few more minutes and check again.
Get to know your oven
Every oven behaves a little differently. If yours runs hot or cool, you may need to tweak baking times. When in doubt, bake a little lower and slower, it’s gentler on sponges.
Variations to try - Personalise your cake
- Change the nuts:
Swap the pecans for walnuts or flaked almonds. Just note that walnuts have a slightly more robust, tannic bite.
- Play with the spices:
Add a pinch of ground cloves for extra warmth, dial up your favourites, or skip any you’re not keen on.
- Use raisins instead of sultanas:
They’ll work just as well and bring a slightly different sweetness.
- Add citrus zest:
A little orange or lemon zest in the batter adds brightness and depth.
- Top with caramel:
For an indulgent finish, drizzle warm caramel sauce over the cooled cake.
Serving suggestions: From tea to dessert
This cake is fantastic served as is with a cup of tea or coffee. You can also...
- Serve warm with a puddle of custard slowly melting into every crumb, or cool with a cloud of whipped cream. Either way, it’s pure comfort.
- Vanilla ice cream.
- Caramel sauce.
- A dusting of icing sugar.
If you love an apple dessert, have a look at our apple crumble tart. It's made with condensed milk, stewed apples and desiccated coconut for a great twist on traditional apple pie.
Storage and freezing tips for long-lasting freshness
Room temperature: Store in an airtight container or loosely covered with foil for up to 2 days (3 at a stretch, if your kitchen stays cool).
Fridge: After the first day or two, transfer to the fridge to keep it fresh for up to a week.
Freezer: Once completely cool, wrap tightly in plastic wrap or foil, then place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in the fridge or at room temperature.
Recipe
Really Good Spiced Apple Cake
Equipment
- 1 9" (23cm) springform cake tin - or use 8" (20cm) for a slightly higher cake
Ingredients
For the caramelised apples
- 1 tablespoon butter - salted or unsalted
- 1 tablespoon dark brown sugar
- 14 ounces (400g) diced eating apples - equates to roughly four eating apples, like Pink Lady
For the streusel topping
- 2.6 ounces (75g) all-purpose flour
- 2.6 ounces (75g) dark brown sugar
- 2.6 ounces (75g) cold butter - salted or unsalted, sliced into cubes
- 1 teaspoon ground cinnamon
- 4 tablespoons chopped pecan nuts
For the apple sponge
- 3.5 ounces (100g) butter - Salted or unsalted. If using salted butter, omit the half teaspoon salt in the recipe if you wish
- 6.3 ounces (180g) dark brown sugar
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 7.1 ounces (200g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3.4 fl ounce (or 6 tablespoons + 2 teaspoons/100ml) milk - at room temperature
- 4 tablespoons sultanas
Sprinkle
- 1 tablespoon demerara sugar
- 3 tablespoons chopped pecan nuts
Instructions
Prepping
- Place the sultanas in a small bowl and cover with freshly boiled water. Set aside to soak.4 tablespoons sultanas
- Line the base of a 9" (23cm) springform pan with baking paper and lightly butter the sides.
Caramelising the apples
- Add the butter and dark brown sugar to a large frying pan. Heat on medium until the butter melts and the sugar starts to dissolve (about 1-2 minutes).1 tablespoon butter, 1 tablespoon dark brown sugar
- Stir in the diced apples until coated in the sauce. Cook for 3-4 minutes over medium heat, stirring often, until the apples soften a little and the sauce becomes a rich caramel.14 ounces (400g) diced eating apples
- Remove the apples from the heat and set aside to cool.
Making the streusel
- Add the flour, brown sugar, cold cubed butter and cinnamon to a food processor.2.6 ounces (75g) all-purpose flour, 2.6 ounces (75g) dark brown sugar, 2.6 ounces (75g) cold butter, 1 teaspoon ground cinnamon
- Pulse until crumbly. Some pea-sized butter bits are fine.
- Transfer the streusel to a bowl and stir in the chopped pecans. Set aside.4 tablespoons chopped pecan nuts
Making the sponge
- Preheat the oven to 338°F (170°C) or gas mark 3.
- In a large bowl, beat the softened butter and brown sugar for at least 5 minutes until light and fluffy. You can use a stand mixer or an electric hand mixer for this.3.5 ounces (100g) butter, 6.3 ounces (180g) dark brown sugar
- Add the first egg and vanilla, beat until combined. Add the second egg and beat again.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon, mixed spice, ginger and nutmeg.7.1 ounces (200g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon mixed spice, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- Fold in half of the sifted dry ingredients until mostly combined.
- Fold in half the milk, then the remaining dry ingredients, then the rest of the milk. Gently folding each time until just incorporated.3.4 fl ounce (or 6 tablespoons + 2 teaspoons/100ml) milk
- Drain and gently squeeze the sultanas to remove excess water.
- Fold the caramelised apples and sultanas into the batter.
- Spoon the mixture into the prepared pan and level the top.
- Sprinkle the streusel evenly over the batter.
Add the sprinkle
- Scatter over the demerara sugar and extra chopped pecans.1 tablespoon demerara sugar, 3 tablespoons chopped pecan nuts
Bake the cake
- Bake on the middle shelf for 30 minutes.
- Cover loosely with foil and bake for another 30 minutes.
- Remove foil and bake for a final 5–10 minutes, until golden and a skewer inserted comes out clean.
- Let the cake cool in the tin for 15 minutes. Remove the collar and cool fully on a wire rack.
- Serve as is, or with a generous dollop of cream or a drizzle of warm custard.
Notes
Top tips
Weigh your ingredientsA digital kitchen scale gives you precision and consistency, especially important for baking, where small inaccuracies can make a big difference. Use room-temperature eggs
Cold eggs don’t mix well and can lead to a dense sponge. Bring them to room temperature 30 minutes ahead, or place them in warm water for 5 minutes. Cream the butter and sugar properly
Beat until the mixture is light and fluffy, at least 5 minutes. This traps air, which helps the cake rise and gives it a soft, tender crumb. Fold with care
Once the dry ingredients go in, mix gently to avoid deflating the batter. Use a large metal spoon; it slices through the batter more cleanly than a wooden one. Cover with foil midway
After 30 minutes of baking, loosely cover the cake with foil. This protects the streusel and nuts from over-browning. Remove it for the final 5–10 minutes so the topping can crisp up nicely. Don’t open the oven too soon
Keep the oven door shut for the first 30 minutes to avoid disrupting the rise. The structure needs time to set before it's exposed to cooler air. Test for doneness
The top should feel springy, and a skewer inserted into the centre should come out clean. If not, give it a few more minutes and check again. Get to know your oven
Every oven behaves a little differently. If yours runs hot or cool, you may need to tweak baking times. When in doubt, bake a little lower and slower, it’s gentler on sponges.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
David C says
Very tasty. The streusel topping is new to me, but it really adds to it.
Maretha Corbett says
Hey David!
Thanks very much for your kind review. So glad you enjoyed the apple cake. The streusel topping is definitely our favourite part!
Maretha.