Really Good Spiced Apple Cake

A slice of spiced apple cake on a light grey plate with some cream and caramelised apples.

5 from 53 votes

Really Good Spiced Apple Cake

This spiced apple cake 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.

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Prep Time:15

Cook Time:1 10

Total Time:1 25

Course: Dessert, Snack

Cuisine: German, International

Keyword: caramelised apples, brown sugar, sponge cake with apples, sponge apple cake, apple cake spice, easy apple cake recipe, recipes with eating apples, apple spice cake recipe, apple spice cake

Servings: slices

Calories: 377kcal

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 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.

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