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EASY SPICED APPLE CAKE – Butter with a Side of Bread by Gordon Ramsay


Apple Spice Cake is a deliciously, moist cake made with fresh apples, applesauce, a blend of perfect spices topped with a caramel glaze! Lovely apple cake perfect for Fall baking.

spiced apple cake recipe

Hey there! Sarah from Feeding Your Fam bringing you this tasty recipe for Apple Spice Cake.

This Apple Spice Bundt Cake Recipe is one of those that has been in my recipe archive for years!! Once you make this, you will want it year round, and that’s totally fine, don’t just save this for Fall, it is perfect any time of year! It is so moist and irresistible, you will want to sit and it the whole thing yourself!

bowls filled with ingredients to make apple spice cake

Ingredients Needed for Apple Cake

To make this Apple Spice Cake you will need a few basic ingredients, things you probably already have sitting in your pantry!

To make this simple Apple Spice Cake you will need:

  • butter
  • sugar
  • eggs
  • applesauce
  • flour
  • cinnamon
  • nutmeg
  • allspice
  • soda
  • salt
  • chopped apples
  • pecans

drizzling caramel sauce on apple spice bundt cake

How to Make Apple Spice Bundt Cake

Preheat your oven to 350ºF. Prepare pan by spraying with cooking spray or greasing with butter.

In a large mixing bowl or stand mixer cream together the butter, sugar and eggs until smooth. In a separate mixing bowl combine the flour, spices, soda and salt. Whisk the dry ingredients until well blended.

Add the dry ingredients to the creamed butter and sugar one cup at a time until well incorporated. To this mixture add in the applesauce and mix on medium until all the applesauce is blended into the cake batter.

apple spice cake batter

Peel and slice the apple into small, bite sized pieces. Try to slice the apples into pieces that are equally sized so they will all cook through. Fold the apple slices into the apple spice cake batter.

For the pecan pieces, you can buy pieces that have already been chopped or, if you are using whole pecans, slice them into small pieces using a sharp knife. Fold into the batter.

pouring apple spice cake batter into a bundt pan

Pour the batter into the prepared bundt pan. If you do not have a bundt pan, this cake can be made in a 9 x 13 inch baking dish.

Place the cake in the preheated oven and bake for 45-50 minutes, until a toothpick inserted comes out clean.

When the cake is done cooking, place a plate over the top of the bundt pan and turn it upside down to remove the cake from the pan.

Drizzle with warm Caramel Sauce.

caramel sauce in a sauce pan

How to Make Homemade Caramel Glaze

The caramel glaze is simple to make and only takes a few simple ingredients. You can make the sauce while the cake is baking in the oven so it is ready to drizzle on the warm cake.

To make the Caramel Sauce you will need:

  • butter
  • sweetened condensed milk
  • heavy cream
  • vanilla

In a saucepan, melt the butter and add the sweetened condensed milk and cream. Bring to a boil and continue to boil for 3-5 minutes, until the sauce has turned a golden brown color. Remove from the heat and stir in the vanilla. With a spoon, drizzle the caramel sauce over the top of the Apple Bundt Cake.

apple spice cake with caramel frosting on a white plate

What type of Apples are best for Apple Bundt Cake?

For this Apple Cake recipe you can really use any type of apples that you prefer. For this recipe, I used Gala Apples. I think that add a little bit of sweetness to this cake.

Other varieties that would work good in this recipe are: Honey Crisp, Granny Smith, Jonagold or Fuji. Just be sure you are not using mushy or soft apples, you want apples that are firm for this recipe because they will soften when cooked.

apple spice cake with caramel frosting on a white plate

Apple Spice Cake Recipe

Apple Spice Cake is a deliciously, moist cake made with fresh apples, applesauce, a blend of perfect spices topped with a caramel glaze! Lovely apple cake perfect for Fall baking. 

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: apple spice cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 20

Calories: 297kcal

Ingredients

  • 1/2 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup chopped apples
  • 1 1/2 cup applesauce
  • 1/2 cup pecan pieces (optional)

Caramel Glaze ingredients

  • 1/2 cup butter
  • 1/2 cup sweetened condensed milk
  • 1/2 cup cream
  • 1/2 tsp vanilla

Instructions

How to Make an Apple Spice Cake

  • Preheat oven to 350ºF. Prepare a bundt pan with cooking spray or grease with butter.

  • In a stand mixer or large mixing bowl with a hand mixer, cream together the butter, sugar and eggs until smooth.

  • In a separate mixing bowl whisk together the flour, spices, salt and soda. Add to the butter mixture one cup at a time, mixing after each cup.

  • To the batter add the applesauce and mix until well combined. Fold in the chopped apples and pecan pieces.

  • Pour into prepared pan and bake in the oven for 45-50 minutes, until a toothpick inserted in the middle comes out clean.

  • Place a plate over the bundt pan and turn the pan upside down to remove the cake from the pan.

How to make Caramel Glaze

  • In a saucepan over medium heat, melt the butter.

  • Add in the sweetened condensed milk and cream and bring to a boil. Simmer for an additional 3-5 minutes until the caramel turns a golden color.

  • Remove from the heat and add the vanilla.

  • Drizzle over the Apple Spice Bundt Cake.

Nutrition

Calories: 297kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 311mg | Potassium: 85mg | Fiber: 1g | Sugar: 27g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Enjoy apple recipes? Here are more of our favorites:

Apple Spice Cake is a deliciously, moist cake made with fresh apples, applesauce, a blend of perfect spices topped with a caramel glaze! Lovely apple cake perfect for Fall baking. #cake #apples #applecake #baking #bundtcake #dessert #recipe from BUTTER WITH A SIDE OF BREAD

Apple Spice Cake is a deliciously, moist cake made with fresh apples, applesauce, a blend of perfect spices topped with a caramel glaze! Lovely apple cake perfect for Fall baking.

Apple Dapple Cake – Southern Plate by Gordon Ramsay


A full printable recipe is available at the bottom of this post. Thank you!

Mama has been making this old fashioned apple dapple cake for as long as I can remember. It’s always signaled the arrival of apple season for us!

Don’t you just love the taste of brown sugar? I mean, all on its own, I just love brown sugar. Whenever I am baking with it, I can’t help but to get a pinch out for myself. Lucky is the day when I find a few precious lumps within the bag!

The wonderful thing about Mama’s Apple Dapple Cake (and I do mean WONDERFUL) is that the resulting flavor is a perfect blend of fresh apples and buttery brown sugar. With the special brown sugar soaking sauce poured over the cake and allowed to soak in before removing the cake from the pan, it is by far the moistest cake I’ve ever baked. As if the flavor (and smell!) were not enough, the slices are gorgeous, too. Thick slices showcase bits of apple and the slightly granular texture around the edges of the tender crust brought on by the brown sugar. If you’ve ever wanted to win someone over through their stomach, THIS cake is a home run.

Apple Dapple Cake

You’ll need: Apples, Flour, Salt, Baking Soda, Sugar, Vegetable Oil, Vanilla, Eggs, and Pecans!

(This cake gets me so excited. You are going to DIE of happiness when you taste it, I swear!)

For the brown sugar soaking sauce (yes, you read that right), you’ll need: Brown Sugar, Milk, and Butter.

Apple Dapple Cake

In your mixing bowl, place oil, sugar, eggs, and vanilla. Mix until blended.

You can do this by hand or using an electric mixer. Go with your mood.

Making Apple Dapple Cake

Sift together flour, baking soda, and salt (I just stir them together in a separate bowl).

Apple Dapple Cake

Add this to your wet ingredients and mix until blended again.

Apple Dapple Cake

Like this. It’s a nice thick dough at this point.

Apple Dapple Cake

Peel and chop apples into little chunks. If you have chickens, they love apple peels.

If you don’t have chickens consider getting some at some point in your life because they’re awesome! (I actually don’t have chickens right now but have in the past)

Apple Dapple Cake

Add chopped apples and pecans to dough.

Apple Dapple Cake

Stir those together until they are fully incorporated. 

Prepare your pan either by greasing with shortening and flouring, or by using one of those handy, dandy cooking sprays.

Apple Dapple Cake

Spoon your apple dapple cake batter into your pan. My mother uses a tube pan but whenever I bake this I just use a bundt pan. Either one is fine.

Bake this in the oven at  350 for one hour.

Apple Dapple Cake

About ten minutes before your cake is done, you need to make this AMAZING sauce to pour over the cake while it is still hot in the pan.

You will need: Dark brown sugar, milk, and butter.

Place milk, butter, and brown sugar in a sauce pot.

Apple Dapple Cake

Sir this together on the stove eye at medium to medium high heat, bringing to a gentle boil.  Once it starts boiling gently, keep stirring and cook for about three minutes. Remove from heat. Remove hot delicious cake from the oven.

Apple Dapple Cake

Look at that beauty!

Apple Dapple Cake

While the Apple Dapple cake is still piping hot in the pan, pour the sauce over it and let it all sit until it soaks it up.

OH MERCY!

Apple Dapple Cake

I mean, LOOK AT  THAT CAKE!!!!

The sauce will soak up, just be patient. 

Leave the cake in the pan until it has cooled completely.

Apple Dapple Cake

WOW. LOOK AT THAT CAKE!!!!

Apple Dapple Cake

 

Each bite is positively infused with chunks of apple, toasty pecans, and that amazing brown sugar soaking sauce!

This cake is the darling of Fall baking.
Apple Dapple Cake

I hope you get to make it soon! 

Might oughta make two 😉

Apple Dapple Cake

Ingredients

  • 3 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup pecans chopped
  • 1 cup vegetable oil
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoon vanilla
  • 3 cups raw apples peeled and chopped fine

Sauce

  • 1 cup packed brown sugar for sauce
  • 1/4 cup milk for sauce
  • 3/4 cup butter 1 -1/2 sticks (for sauce)

Instructions

  • Mix oil, sugar, eggs and vanilla in a large bowl. In a separate bowl, sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube or bundt pan* at 350 for 1 hour.
  • For the sauce, Place sauce ingredietns into a small saucepot over medium high heat. Stir constantly and bring it to a gentle boil. After it begins gently boiling, continue to stir and allow to cook for about three minutes. Pour over hot cake while still in the pan. Alllow cake to cool completely before removing from pan.

Notes

Note: Any type of apple will do great in this cake so use your favorites!
I make mine in a bundt pan and my mother makes hers in a tube pan. If using a bundt pan, the cake will actually be upside down when serving (See video in this post for an example). It is still beautiful and this is how I do it but you may prefer a tube pan if you would like it to appear as it does in these photos. 

You might also enjoy this recipe: Mama’s Apple Spice Muffins

 


Yum

Carrot Cake Cookies with Cream Cheese Frosting by Gordon Ramsay


Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.
carrot cake cookie on tray with frosting


Editor’s Note: Originally published October 16, 2011. Updated with expanded discussion and instructions along with revised photos.

My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones.  An evil treat that I love.

All major food groups are included in these cookies: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count?).  It must be good for you (NOT).

My Rating:
My rating system. Great 5 out of 5


Most of the time I must put some thought into the rating. Not this time. If I only had a 6…

Pro Tips: Recipe Notes for Carrot Cake Cookies

This recipe is a modification of a Martha Stewart recipe for Carrot Cake Sandwich Cookies. I cut down the recipe, adjust the method, and season a bit. And make cookies, not sandwiches.

Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.

The Carrots

Do not use “baby carrots,” which are wooden and have no taste. They are cut out of large carrots.

Go by volume of the shredded carrots. And try to use small to medium whole carrots.

Shred them yourself with the finest shred your shredder you have.

Final thoughts

I did make them slightly bigger and did not make them into sandwiches like the Marthe recipe called for along with the other changes.

The oats add some strength and texture.

The lemon juice in the frosting will add a bit of acid and act as a preservative and a bit nice taste

Use parchment paper or a baking mat. These will stick to the pan.

Good sealed airtight in the refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.

Other Carrot Cake Recipes

Carrot Cake Pancakes – Oven Baked

Healthier Low Fat Carrot Cake

Blue ribbon divider used for visual effect

Shred carrots finely

Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.

mixing in a stand mixer

In a large mixing bowl combine 1 stick (1/2 cup) melted butter with brown sugar, sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer, but a handheld mixer or even a whisk should do.

mix dry ingredients in a large bowl

Next, in a separate bowl, combine the dry ingredients. AP flour, ginger, cinnamon, salt. Mix well and slowly combine with the butter/egg mixture.

Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 cup raisins. Mix well.

raw cookies on parchment

Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

edges turning brown

Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

browned cookie on turner

Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

ingredients for cream cheese frosting

Make the frosting: 4 oz cream cheese and 2 1/2 tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

mixing cream cheese frosting

Cream together with a hand mixer until smooth, about 2 minutes. Add vanilla and lemon juice. Continue to mix. Slowly add about 1 1/4 cup powdered sugar and continue to beat until smooth. Add more powdered sugar if needed. Refrigerator until needed. Don’t forget to lick the beaters.

top with cream cheese frosting

Let cool and then frost with the cream cheese frosting.

Blue ribbon


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Carrot Cake Cookies with Cream Cheese Frosting

Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.

Prep Time20 mins

Cook Time16 mins

Total Time36 mins

Author: Dan Mikesell AKA DrDan

Course : Dessert

Cuisine : American

Keyword : Carrot Cake, Carrot Cake Cookies

Servings/Adjust Amount: 16 cookies

16

Ingredients

Frosting

  • 4 oz cream cheese
  • 2 ½ tablespoons butter
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice
  • 1 ¼ cup powder sugar

Cookie Dough

  • 1 stick butter½ cup melted
  • ½ cup brown sugar
  • ¼ cup sugarwhite
  • 1 egg
  • ¾ cup AP flour
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup rolled oats
  • ¾ cup finely grated carrot
  • cup raisinsoptional

Instructions

  • Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred 2 small to medium carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.

  • In a large mixing bowl combine 1 stick (½ cup) melted butter with ½ cup brown sugar, ¼ cup sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer but a handheld mixer, or even a whisk should do.

  • Next, in a separate bowl, combine the dry ingredients. ¾ cup AP flour, ¼ teaspoon ginger, ½ teaspoon cinnamon, 1 teaspoon salt. Mix well and slowly combine with the butter/egg mixture.

  • Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins (optional). Mix well.

  • Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

  • Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

  • Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

  • Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

  • Cream together with a hand mixer until smooth, about 2 minutes. Add ½ teaspoon vanilla and ½ teaspoon lemon juice. Continue to mix. Slowly add 1 ¼ cup powdered sugar and continue to beat until smooth. Add a bit more powder sugar if needed or a few drops of milk if needed. Refrigerator until needed. Don’t forget to lick the beaters.

  • Let cool and then frost with the cream cheese frosting.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. Do not use “baby carrots,” which are wooden and have no taste.
  2. Shred the carrots yourself with the finest shred your shredder you have.
  3. Use parchment paper or a baking mat. These will stick to the pan.
  4. Good sealed airtight in a refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
  5. This is a great recipe; you get individual servings of carrot “cake” without a lot of work.

Nutrition Facts

Carrot Cake Cookies with Cream Cheese Frosting

Amount Per Serving (1 cookie)

Calories 217 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g30%

Cholesterol 40mg13%

Sodium 242mg10%

Potassium 83mg2%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 20g22%

Protein 2g4%

Vitamin A 1345IU27%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally published October 16, 2011. Sorry for the photo – poor camara 8 years ago.

Molly and Lilly dogs supervising