Spiced Apple Cake

Apple Spice Cake with Nutmeg Glaze

Sometimes a photo is worth a thousand words, and that’s definitely the case with this Spiced Apple Cake recipe ~ you can clearly see the moist tender crumb, and I bet you can almost smell the warm aroma of cinnamon, nutmeg, and cloves. The glossy cider frosting with with a hint of crackling on the surface tells you the rest of the story ~ yum!

My Spiced Apple Cake is made extra moist with apple butter in the batter ~

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.

Spiced Apple Cake ~ a moist and delicious cake pefect for dessert, coffee break, or breakfast!

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 cider/nutmeg glaze. If that doesn’t scream fall…

My Spiced Apple Cake is the best apple cake ever, with a perfect moist crumb and just the right amount of spice.

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!

My Spiced Apple Cake is quick and easy to make!

I love a great quick cake like this that can be dessert, coffee cake, snack, or even breakfast, my BLUEBERRY LEMON POUND CAKE is one of my favorites, I just love the combo of lemon and blueberries. And one of the most popular  cake recipes on the blog is my TRIPLE COCONUT POUND CAKE, so after you’ve finished this spiced apple cake, that’s a must-try 🙂

Apple Spice Cake with Nutmeg Glaze
3.98 from 40 votes

Spiced Apple Cake

Sometimes a photo is worth a thousand words, and that's definitely the case with this Spiced Apple Cake recipe ~ you can clearly see the moist tender crumb, and I bet you can almost smell the warm aroma of cinnamon, nutmeg, and cloves.  The glossy frosting with with a hint of crackling on the surface tells you the rest of the story ~ yum!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Yield 10 servings
Author Sue Moran


  • standard 9x5 loaf pan


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
  • apple cider (or milk) for thinning
  • 1 tsp fresh grated nutmeg


  • Set the oven to 350F
  • Whisk together the dry ingredients and set aside.
  • Cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the apple butter.
  • 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.
  • Spread the dough into a 9x5 loaf pan (spray lightly with cooking spray and/or line with parchment paper for easy removal) and bake for about 55 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it.
  • Cool on a rack while you make the glaze.
  • To make the glaze, mix the confectioner's sugar with enough cider (or milk) to form a spreadable glaze. Stir in the nutmeg to taste.
  • Spread the glaze on the warm cake.

Cook's notes

*recipe adapted from White Lights on Wednesday
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Don’t forget to pin it!

This Spiced Apple Cake pin


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  • Reply
    Gina from Toronto
    March 12, 2016 at 1:42 pm

    5 stars
    I just made this with a few substitutions: sadly didn’t have apple butter so I used apple sauce instead (as a result, I doubled the spices). I also substituted sour cream for the yogurt and added 1.5 chopped up apples) and baked it in a slightly longer loaf pan (the extra long one from IKEA). Baked for 60 min. Turned out beautifully. If I was to make it again this way, I think I’d triple the spices but I tend to like my spice cakes über spicy.

    • Reply
      March 12, 2016 at 2:51 pm

      Thanks for all that info Gina — it’s good to know that applesauce works, because sometimes apple butter is hard to find. I would have thought it would be too watery. A few other readers have added chopped apples with success, I may try that next time. Thanks for visiting!

  • Reply
    plasterer bristol
    October 6, 2015 at 10:31 pm

    Oh wow this sounds lovely. will have to give this a go. Thanks for sharing.


  • Reply
    September 17, 2015 at 11:10 pm

    5 stars
    Just made this tonight, and in love.
    Thanks for the recipe!

    • Reply
      September 18, 2015 at 5:22 am

      I love this one too Ruby — hope it becomes a favorite!

  • Reply
    January 5, 2015 at 6:02 pm

    What can I use unstead of greek yogurt?

    • Reply
      January 5, 2015 at 6:31 pm

      You could use buttermilk, regular yogurt, sour cream, or creme fraiche Abbie!

      • Reply
        January 6, 2015 at 10:15 am

        Ok thanks I’m making this tonight!

  • Reply
    December 23, 2014 at 7:24 pm

    5 stars
    I made your bread. Oh it was so good! So simple to make too! It’s light, non greasy, moist, and just yummy!

    Thanks so much for sharing!

  • Reply
    December 16, 2014 at 5:54 pm

    Can this be made in a bundt pan? If the recipe is doubled or something?

    • Reply
      December 16, 2014 at 5:58 pm

      That’s always tricky, Jessica. You could try to do it in a bundt pan with the same recipe, and just adjust the cooking time, it would take less time in the bundt, and it would be on the small side. I’m not sure about doubling it, I think that may be too much batter for the bundt.

  • Reply
    October 4, 2014 at 6:17 pm

    I really love the fact that you use less sugar than others in this cake. I AM an American but after living in Japan for almost 50 years, I find most American sweets way TOO sweet. I generally use 1/2 cup less. But, I think this one will be perfect as is. I can’t get apple butter here so I will have to make it when apples get cheaper! And no oil or butter, great! Using nutmeg in the frosting is soooo interesting!

    • Reply
      October 4, 2014 at 9:08 pm

      I agree with you, so many recipes can get by with less sugar. I’m sorry you can’t find apple butter, but you can easily make your own if you’ve got apples. If all else fails, make the frosting for a plain cake!

  • Reply
    September 17, 2014 at 5:48 am

    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?

    • Reply
      September 17, 2014 at 7:26 am

      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 🙂

      • Reply
        September 17, 2014 at 3:54 pm

        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!

  • Reply
    Jennifer McCleary
    September 14, 2014 at 6:27 am

    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.

    • Reply
      September 14, 2014 at 9:06 am

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

      • Reply
        November 2, 2014 at 9:01 am

        I am home in the snow here in Lake Tahoe.
        I have all the ingredients for this except unsalted butter.
        Can I use salted butter and just omit the salt in the dry ingredients?

        • Reply
          November 2, 2014 at 11:12 am

          Sure, go for it, and enjoy your snow day!

  • Reply
    Sandra Ruper
    August 26, 2014 at 4:30 pm

    5 stars
    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!

    • Reply
      August 26, 2014 at 5:18 pm

      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!

  • Reply
    [email protected]'s Recipes
    July 28, 2014 at 9:12 am

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

  • Reply
    Kate @ Diethood
    July 24, 2014 at 5:56 pm

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

  • Reply
    Jean | DelightfulRepast.com
    July 24, 2014 at 10:18 am

    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!

  • Reply
    Tricia @ Saving room for dessert
    July 24, 2014 at 9:18 am

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

  • Reply
    [email protected] is How I Cook
    July 23, 2014 at 8:22 pm

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

  • Reply
    July 23, 2014 at 6:26 pm

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

  • Reply
    Laura (Tutti Dolci)
    July 23, 2014 at 4:07 pm

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

  • Reply
    [email protected] Riffs
    July 23, 2014 at 3:55 pm

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

    • Reply
      July 23, 2014 at 6:08 pm

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

  • Reply
    July 23, 2014 at 11:48 am

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

    • Reply
      July 23, 2014 at 12:14 pm

      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.

  • Reply
    July 23, 2014 at 10:54 am

    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!

    • Reply
      July 23, 2014 at 11:12 am

      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!

  • Reply
    July 23, 2014 at 9:21 am

    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

    • Reply
      July 23, 2014 at 11:14 am

      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.

      • Reply
        July 23, 2014 at 11:16 am

        And no, it can be any yogurt!

  • Reply
    July 23, 2014 at 7:59 am

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

    • Reply
      July 23, 2014 at 11:18 am

      I am going bonkers for nutmeg lately. I used this same glaze on two other recipes recently!

  • Reply
    Pat Bradley
    July 23, 2014 at 7:36 am

    What size pan, please?

    • Reply
      July 23, 2014 at 8:05 am

      A 9×5 loaf pan, I just added that, thanks, Pat!

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