Apple Cinnamon Nutmeg Cake

Introduction

Chopped apples are folded into a butter cake batter spiced with cinnamon and nutmeg, so you get a soft crumb with tender fruit in every slice. The cake bakes for 45 minutes and works well as a simple dessert or an afternoon cake, especially served warm with whipped cream.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6-7

Ingredients

• ½ cup (118 ml / 108 g) butter
• 1 cup (237 ml / 225 g) white granulated sugar
• 2 eggs
• 1 cup (110 g) white all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Add 2 cups (½ lb / 227 g) chopped apples
• Whipped cream

Instructions

1. Cream together butter and sugar until fluffy.
2. Beat in the eggs.
3. Sift together the flour, baking soda, cinnamon, nutmeg. Mix into the batter until just incorporated
4. Fold in the apples.
5. Transfer the batter to a greased and lined cake pan.
6. Bake at 350 °F (177 °C, gas mark 4) for 45 minutes.
7. Serve warm with whipped cream.

Variations

• Replace the white granulated sugar with light brown sugar for a deeper caramel note and a slightly moister crumb.
• Swap the chopped apples for chopped pears if you want a softer fruit texture and a milder flavor.
• Replace half of the white all-purpose flour with whole wheat flour for a nuttier taste and a slightly denser cake.
• Add a handful of chopped walnuts or pecans when you fold in the apples for some crunch against the soft fruit.
• Serve with vanilla ice cream instead of whipped cream if you want a richer finish and a colder contrast to the warm cake.

Tips for Success

• Cream the butter and sugar until the mixture looks noticeably lighter; that air helps keep the cake from baking up heavy.
• After adding the flour mixture, mix only until just incorporated so the crumb stays tender.
• Chop the apples into small, even pieces so they soften fully in the 45-minute bake time.
• Grease and line the cake pan well; the apple pieces can make the cake more likely to stick.
• Check the center near the end of baking: it should spring back lightly, and a tester should come out without wet batter.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap slices or the whole cake tightly in plastic wrap and then foil, or place in a freezer-safe container, for up to 2 months.

Reheat individual slices in the microwave for 15 to 25 seconds. For larger portions, warm the cake in a 300 °F oven, covered loosely with foil, for 10 to 15 minutes. Add the whipped cream after reheating, not before.

FAQ

What kind of apples work best in this cake?

Firm apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady hold their shape well and keep the cake from turning mushy. Softer apples will still work, but the fruit pieces will break down more.

Do you need to peel the apples?

Peeling gives you a softer, more even texture in the finished cake. If you leave the skins on, chop the apples small so the texture stays balanced.

Can you make this cake ahead of time?

Yes. Bake it up to 1 day in advance, then reheat gently before serving so the crumb softens and the apples taste fresher.

Can you make this dairy-free?

You can replace the butter with a plant-based butter and serve it with a non-dairy whipped topping. The cake may be slightly softer, but it will still bake well.