Apple Cake with Cinnamon and Nutmeg

Introduction

The batter for this apple cake comes together with butter, sugar, eggs, and a short list of dry ingredients, then gets its texture from 2 cups of chopped apples. It bakes for 45 minutes and works well as a simple dessert, a weekend baking project, or something to serve warm with whipped cream after dinner.

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 chopped apples with chopped pears in the same amount if you want a softer, slightly milder fruit flavor.
• Reduce the ground nutmeg to 1/4 teaspoon if you want the cinnamon to stand out more and the spice profile to taste less warm and earthy.
• Add a handful of chopped walnuts when you fold in the apples for a firmer texture and a little contrast in each slice.
• Swap the white granulated sugar for light brown sugar to give the cake a deeper, more caramel-like sweetness and a slightly moister crumb.
• Serve it with plain yogurt instead of whipped cream if you want a less sweet finish.

Tips for Success

• Chop the apples into small, even pieces so they soften in the 45-minute bake and distribute evenly through the cake.
• Cream the butter and sugar until the mixture looks lighter and slightly increased in volume; that step helps keep the crumb from turning dense.
• After you add the sifted flour, baking soda, cinnamon, and nutmeg, mix only until you no longer see dry streaks.
• Line the cake pan as directed so the cake releases cleanly, especially since the apple pieces add moisture.
• Check doneness near the end of baking; the top should be set and a tester inserted in the center should come out with moist crumbs, not 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 keep it longer, wrap individual slices tightly and freeze them in a freezer-safe container for up to 2 months.

Reheat slices in the microwave for 15 to 25 seconds, or warm the cake in a 300°F oven until heated through. Add the whipped cream after reheating, not before.

FAQ

Can you leave the apples unpeeled?

Yes, if the peels are tender and you want a little more texture. If the apples have thick or tough skin, peel them so the cake stays soft.

What kind of apples work well in this cake?

Use apples that hold their shape when baked, such as Honeycrisp, Fuji, or Granny Smith. Softer apples will still work, but the fruit pieces will break down more.

What size cake pan should you use?

A standard 8-inch or 9-inch round cake pan works well for this amount of batter. Just avoid a very shallow pan, since the cake needs room to rise.

Can you make this without whipped cream?

Yes. The cake is fine on its own, and you can also serve it plain or with yogurt if you want a lighter topping.