Spiced Apple Cake with Nutmeg Glaze

How do you judge a cake?  I always look for a good crumb.  I can’t know anything important about a cake until it’s cut open.  I like a nice blowsy, moist crumb, no straight edges or sharp corners.  If you cut into a cake and little bits fly off here and there, that’s a good sign.  A cake with a good voluptuous crumb can stop me in my tracks, and that’s exactly what happened when I saw this one on White Lights on Wednesday.  I had to make it mine.

Apple Spice Cake with Nutmeg Glaze

There are so many things I love about this cake besides that great crumb.  It’s got a nice deep spiced apple flavor, and it’s super moist thanks to the cup of apple butter in the batter.  I used Greek yogurt, too.  I’ve been having a lot of success substituting it into baking recipes, I think it helps give a light texture.   I topped the cake with a sweet but still more spicy nutmeg glaze.  If that doesn’t scream fall…

Spiced Apple Cake

What You Will Need

    dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • wet ingredients
  • ¾ cup sugar
  • ½ cup unsalted butter, at room temperature
  • 2 eggs
  • 1 cup Apple Butter
  • ½ cup Greek yogurt
  • nutmeg glaze
  • 1 1/2 cups confectioner's sugar
  • milk for thinning
  • 1 tsp fresh grated nutmeg

Instructions

  1. Set the oven to 350F
  2. Whisk together the dry ingredients and set aside.
  3. Cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the apple butter.
  4. Add the dry ingredients to the wet ingredients alternately with the yogurt, beginning and ending with the dry. Mix just until combined, don't over beat.
  5. Spread the dough into a 9x5 loaf pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it.
  6. Cool on a rack while you make the glaze.
  7. To make the glaze, mix the confectioner's sugar with enough milk to form a spreadable glaze. Stir in the nutmeg to taste.
  8. Spread the glaze on the warm cake.

Notes

recipe adapted from White Lights on Wednesday

http://theviewfromgreatisland.com/2014/07/spiced-apple-cake.html

Apple Spice Cake with Nutmeg Glaze 3

I loved this cake.  I’m going to keep it around for that day when there’s a first hint of a chill in the air.  Or when I just want to pretend there is!

Spiced Apple Bread 6

 

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27 Responses to Spiced Apple Cake

  1. Eliane says:

    We just went Apple picking, so I immediately checked this out as a way to use some of our many apples… But it doesn’t look like there’s fresh apples. Do you think the cake would work out if we added some chunks of apples in there?

    • Sue says:

      This recipe is really great, but the apple part comes from rich apple butter. I don’t see why you couldn’t try adding some chopped apple, but I can’t really guarantee how it will come out. You might be better off searching for another apple cake. I just finished a fresh apple cake today, posting later next week on the blog if you can wait that long :)

      • Eliane says:

        Thanks! We’ll see if the apples last that long (if not, it gives us another excuse to go apple picking!). In the meantime, I’m going to try using some on that apple jam you have posted!

  2. Jennifer McCleary says:

    I recently spotted your blog and immediately fell in love with your recipes and photography. Beautiful. I am just about to put the apple spiced cake in the oven and couldn’t easily locate the temperature. I visited White Lights on Wednesday to confirm my guess of 350 degrees, but thought I would mention this to you. The cake smells wonderful with all the fall spices. I am looking forward to serving for my in-laws at dinner tonight! Thank you.

    • Sue says:

      Hey Jennifer — glad to have you! The oven temperature is in the instructions, and yes, it is 350F. I hope it turned out fantastic!

  3. Sandra Ruper says:

    I used Musselmanns dark apple butter which has cinnamon and cloves already in it so I cut added spices in 1/2. It was perfect! Super moist and crazy delicious.Thanks Sue!

    • Sue says:

      Thanks Sandra — I do agree, this cake is really special. As a blogger I always try to make new things, but this will be hard not to repeat, often, this season!

  4. Sue, this is a perfect apple cake. And I have all the ingredients! Hooray, I can bake one too.

  5. This looks so, SO GOOD!! And that glaze is making me super happy!

  6. I’ve never put apple butter IN anything. I’ve always just spread it ON things. Wish I had my Southern grandmother’s recipe, but one day I’ll try to replicate it. This cake looks wonderful!

  7. It is a beautiful cake – it looks so moist and the flavors can’t be beat. Come on fall!

  8. I like the looks of this cake, too! The addition of apple butter is fabulous!

  9. Joanne says:

    It’s true, I can see how good that cake is just by looking at those insides! Bursting with delicious.

  10. Voluptuous crumb indeed, what a heavenly cake! And that nutmeg glaze sounds irresistible!

  11. Great texture on this cake! Love the photos. I love spice cake, particularly one that’s apple-heavy. Super recipe, good post — thanks.

    • Sue says:

      Thanks John, I’m glad you appreciated the texture, I did kind of push it in your face with those close-ups :)

  12. Monique says:

    I have never seen apple butter..Will look as this looks as good as carrot cake:)

    • Sue says:

      This would be great with carrots, Monique. Apple Butter is a very thick fruit spread. It’s in with the jams and jellies in supermarkets.

  13. Eileen says:

    I usually judge a cake base don the amount of frosting. If there isn’t any, or there’s only a delicate glaze, I probably want that cake! Bonus for fruit baked in. :) This sounds like such an excellent cake for an afternoon coffee break. Plus it’s a great reason to can some apple butter!

    • Sue says:

      I love apple butter but there aren’t that many uses for it. I bet this cake would be even more awesome with home canned butter!

  14. CAM says:

    What can I use in place of the apple butter (a lot of sugar in those that I have seen)?
    and does it have to be Greek yogurt?
    thank you

    • Sue says:

      Well, you could make your own apple butter and leave out the sugar. Just cook it down so it gets thick enough. You could also use pumpkin puree, or banana. You might need a little extra sugar in the batter in those cases, though.

  15. Erica says:

    That cake looks moist and delicious, Susan! The nutmeg glaze sounds wonderful!

  16. Pat Bradley says:

    What size pan, please?

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