Every fall I start hunting for the cake that tastes like a walk through an apple orchard, and this apple spice cake with brown sugar icing is the one my family asks for again and again. It is moist, warmly spiced, and packed with fresh apples that soften and melt right into the crumb as it bakes.
What sets it apart is how the apples are used. Instead of chunky pieces that sink to the bottom of the pan, Honeycrisp apples are grated and folded through the batter, so every bite carries real apple flavor. The batter also gets plenty of help from sour cream and vegetable oil, which keep the crumb tender and soft.
The spice lineup is generous: cinnamon, nutmeg, ginger, allspice, and a small amount of cloves. Together they deliver that cozy, warming flavor that makes fall baking so satisfying.
Then there is the brown sugar icing. Salted butter, dark brown sugar, and heavy cream melt together on the stove, and vanilla plus powdered sugar get whisked in at the end.
Poured over the cake while it is still a little warm, the icing melts in slightly and sets into a soft glaze that makes a simple snack cake look like it came from a bakery case.
And it comes together in less than an hour. Prep takes about 15 minutes, the cake bakes for 35 to 40 minutes at 350°F, and the total time lands around 50 minutes. No mixer required.
The recipe makes a 9×9 inch cake with 9 servings, and each slice has about 386 calories, 49 grams of carbohydrates, 5 grams of protein, and 10 grams of fat.
If you are on the fence about adding another dessert to your fall rotation, here is what makes this one a keeper.
No mixer needed. A whisk and two bowls do all the work, and the whole thing is easier than building and frosting a layer cake.
The brown sugar icing. You pour it over the cake while it is still warm, so it melts in and sets into a soft, buttery glaze instead of sitting on top like a thick frosting.
No chopping or peeling apples. Grate them with the skin on using the large holes of a box grater and you are finished in a couple of minutes.
Sour cream keeps it moist. It adds richness and helps create a fluffy, tender crumb that stays soft for days.
What are the best apples to use for apple spice cake?
Start with an apple that actually tastes like something. You want sweetness, a little tartness, and plenty of juice, because that juice is what keeps the cake tender.
Honeycrisp is my first pick. It balances sweet and tart, and it is known for its honey sweet flavor and juiciness. That moisture works in your favor here, since the grated apples disappear into the batter and leave behind flavor rather than texture.
Granny Smith is the classic baking apple. Its tart flavor cuts through the sugar and spices and keeps the cake from tasting flat or one note.
Braeburn is another crisp option that holds up well in baked goods, with a flavor that sits somewhere in the middle of the sweet and tart range.
Whichever variety you choose, plan on 2 to 3 large apples. Once grated, that gives you about 1 1/2 cups, and there is no need to peel them first.
Ingredient Notes
Full measurements live in the recipe card, but a few notes will make your cake better before you even preheat the oven.
All purpose flour. Spoon the flour into your measuring cup and level it with the back of a knife. Scooping straight from the bag packs in extra flour, and too much flour is the fastest way to a dry, dense cake.
Spices. You need cinnamon, nutmeg, ginger, cloves, and allspice. Check the expiration dates before you bake. Old spices are not unsafe, they simply fade, and faded spices mean a cake that tastes like sweet bread instead of spice cake.
Apples. Two to three large Honeycrisp apples, grated on the large holes of a box grater with the skin left on, gives you roughly 1 1/2 cups of apple.
Vegetable oil. Oil keeps the cake moist and tender. Olive oil can work in a pinch, but it changes the flavor, and this recipe has not been tested with melted butter.
Sour cream and eggs. Bring both to room temperature. Sour cream is what gives the cake its moist, tender crumb, and room temperature eggs blend more smoothly into the batter.
You will also need granulated sugar, brown sugar, powdered sugar, salt, baking soda, vanilla extract, salted butter, and heavy cream.
Cake ingredient
Amount
Notes
All purpose flour
2 1/4 cups
Spooned and leveled
Baking soda
1 1/2 tsp
Salt
1 tsp
Ground cinnamon
1 tsp
Fresh is best
Ground ginger
1/2 tsp
Ground nutmeg
1/2 tsp
Ground allspice
1/2 tsp
Ground cloves
1/8 tsp
A little goes a long way
Vegetable oil
2/3 cup
Large eggs
2
Room temperature
Brown sugar
3/4 cup
Packed, light or dark
Granulated sugar
3/4 cup
Sour cream
1/2 cup
Room temperature
Vanilla extract
1 tsp
Honeycrisp apples
2 to 3 large
Grated, about 1 1/2 cups, skin on
Brown sugar icing
Amount
Notes
Salted butter
1/4 cup
Dark brown sugar
1/2 cup
Packed
Heavy cream
2 Tbsp
Vanilla extract
1/2 tsp
Powdered sugar
1 cup
Sifted
Step by Step Directions
Full instructions are in the recipe card, but here is the flow so you know exactly what to expect.
Preheat the oven to 350°F. Line a 9×9 inch light colored nonstick pan with parchment paper and set it aside.
Whisk the dry ingredients together in a large mixing bowl.
Whisk the wet ingredients together in a second bowl.
Pour the wet ingredients into the dry and fold just until combined.
Fold in the grated apples, then turn the batter into the prepared pan.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then move it to a wire rack.
Make the icing, pour it over the cake while it is still a little warm, then slice and enjoy.
Expert Tips
These small habits make a big difference in the final cake.
Spoon and level your flour. Too much flour makes the cake dry and dense. Too little and the cake turns out too soft to hold its shape.
Bring eggs and sour cream to room temperature. Take them out of the refrigerator about 30 minutes before you start mixing.
Check your spices. Expired spices are not dangerous, but they lose flavor intensity as they age. Store them in non porous containers in a cool, dark, dry pantry.
Line the pan with parchment paper. The cake lifts out cleanly and you skip the whole greasing and flouring routine.
If the toothpick comes out with wet batter still clinging to it, give the cake a couple more minutes in the oven and check again.
One more habit worth building: read the whole recipe before you start. Fifteen minutes of prep goes by quickly when the flour is already measured and the apples are already grated and waiting on the counter.
Variations and Substitutions
This cake is flexible, and there are several easy ways to change it up depending on what you have on hand.
Swap the icing. Drizzle the cooled cake with caramel, spread it with apple butter, or use the frosting from banana chocolate chip bars.
Try another pan. This recipe has not been personally tested in other pans, but it may work in a 9×13 cake pan, a bundt pan, or a muffin tin. A 9×13 pan probably needs the recipe doubled, and the bake times will need adjusting.
Use Greek yogurt. Full fat Greek yogurt can replace the sour cream at a 1 to 1 ratio for similar flavor and texture.
Add nuts. Chopped pecans or walnuts on top add a little crunch.
Change the fruit. Grated carrots or pears work in place of the apples.
Can’t get enough Fall flavors?
If this cake puts you in the mood for more cozy baking, there is a whole Fall Series waiting for you.
It is full of warming meals and fall inspired desserts built around apple, pumpkin, maple, and more.
Storage and Freezing
This cake holds up beautifully, which is one more reason to bake it on a Sunday and enjoy it all week long.
On the counter: keep it covered for 2 to 3 days.
In the refrigerator: store it in an airtight container for up to 5 days.
To freeze it, leave the cake unfrosted. Bake it, let it cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. It keeps for up to 3 months. Thaw it overnight in the refrigerator and add the icing once you are ready to serve.
A quick note on serving: this cake is at its best slightly warm, when the icing is still soft and the spices are at their most fragrant. A scoop of vanilla ice cream alongside does not hurt either.
FAQs
What is the best type of apple to use for apple spice cake?
Honeycrisp apples are an excellent choice due to their sweet-tart balance and juiciness, which creates a moist cake. Granny Smith or Braeburn apples are also good alternatives. This recipe uses about 2 to 3 large apples, grated with the skin on using the large holes of a box grater.
Do I need to peel the apples for apple cake?
No, you do not need to peel the apples for this apple spice cake. The recipe recommends grating the apples with the skin on, as this adds color, fiber, and nutrients to the cake while saving you a step. Simply grate the whole apple using the large holes of a box grater.
How do you make brown sugar icing from scratch?
To make the brown sugar icing, melt 1/4 cup of salted butter, 1/2 cup of packed dark brown sugar, and 2 tablespoons of heavy cream in a saucepan over medium heat. Whisk until it comes to a gentle boil, then remove from heat and whisk in 1/2 teaspoon of pure vanilla extract and 1 cup of sifted powdered sugar. Pour the warm icing over the slightly warm cake.
How should I store leftovers of this apple spice cake?
Keep the cake in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. For longer storage, bake and cool the cake completely without the icing, wrap it tightly, and freeze for up to 3 months. Thaw the cake in the refrigerator overnight before adding the icing.
Apple Spice Cake with Brown Sugar Icing Every fall I start hunting for the cake that tastes like a walk through an apple orchard, and this apple spice cake with brown sugar icing is the one my family asks for again and again. It is moist, warmly spiced, and packed with fresh apples that soften and melt right into the crumb as it bakes.
Ingredients
Scale
Cake 2 1/4 cup all purpose flour, spooned and leveled 1 1/2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1/8 tsp. ground cloves 2/3 cup vegetable oil 2 large eggs, room temperature 3/4 cup brown sugar, packed (light or dark) 3/4 cup granulated sugar 1/2 cup sour cream, room temperature 1 tsp. pure vanilla extract 2–3 large honey crispy apples, grated using the large holes on a box grater, ~1 1/2 cups (can keep the skin on)
Brown sugar icing 1/4 cup salted butter 1/2 cup dark brown sugar, packed 2 Tbsp. heavy cream 1/2 tsp. pure vanilla extract 1 cup powdered sugar, sifted
Instructions
Cake 1-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a 9×9-inch light colored nonstick pan with parchment paper and set aside. 2-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together the dry ingredients. 3-In another mixing bowl, whisk together the: In another mixing bowl, whisk together the wet ingredients. 4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry and fold just until combined. 5-Fold in the grated apples: Fold in the grated apples. 6-Turn out the cake batter into the: Turn out the cake batter into the prepared pan. 7-Bake for 35-40 minutes or until a: Bake for 35-40 minutes or until a toothpick in the center comes out clean. Allow to cool in pan for 10 minutes, then remove to a wire rack.
Brown sugar icing 8-To make the brown sugar icing, melt: To make the brown sugar icing, melt the butter, brown sugar and heavy cream in a medium sized saucepan over medium heat. Whisk until mixture is combined and comes to a gentle boil. 9-Remove from heat and whisk in the: Remove from heat and whisk in the vanilla and powdered sugar. 10-Pour the icing on top of cake: Pour the icing on top of cake. The cake doesn’t need to completely cool, when it’s still a little warm, the icing melts into the cake. 11-Slice and enjoy warm: Slice and enjoy warm!
