Apple Cake with Cinnamon Nutmeg

Introduction

This apple cake uses 2 cups of chopped apples, plus cinnamon and nutmeg, so you get a soft crumb with pieces of fruit in every slice. It bakes in 45 minutes and works well as a simple dessert or an afternoon cake you can serve 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

Cream together butter and sugar until fluffy.

Beat in the eggs.

Sift together the flour, baking soda, cinnamon, nutmeg. Mix into the batter until just incorporated

Fold in the apples.

Transfer the batter to a greased and lined cake pan.

Bake at 350 °F (177 °C, gas mark 4) for 45 minutes.

Serve warm with whipped cream.

Variations

• Replace the chopped apples with chopped pears for a slightly softer texture and a milder fruit flavor.
• Swap the white granulated sugar for light brown sugar if you want a deeper, more caramel-like sweetness and a slightly moister crumb.
• Add a small handful of chopped walnuts with the apples for crunch and a more textured cake.
• Increase the ground cinnamon slightly and reduce the ground nutmeg if you want the spice profile to lean warmer and less earthy.

Tips for Success

• Cream the butter and sugar until the mixture looks lighter in color and fluffier in texture; that step helps keep the cake from turning dense.
• After you beat in the eggs, stop and scrape the bowl so the batter mixes evenly before the flour goes in.
• When you mix in the flour, baking soda, cinnamon, and nutmeg, stop as soon as the dry streaks disappear to avoid a tough crumb.
• Chop the apples into small, even pieces so they soften in the 45-minute bake and distribute evenly through the batter.
• Line the cake pan as directed so the cake releases cleanly, especially with the fruit adding extra moisture.

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 individual slices tightly and place them in a freezer-safe container for up to 2 months.

Reheat slices in the microwave for 15 to 20 seconds, or warm the whole cake in a 300 °F oven for about 10 minutes. Add the whipped cream after reheating, not before.

FAQ

Can you use a different type of apple?

Yes. Firmer apples hold their shape better, while softer apples break down more and give you a more tender, fruit-heavy texture.

How do you know the cake is done?

The top should look set and lightly golden, and a tester inserted into the center should come out without wet batter.

Can you make it ahead?

Yes. Bake it a day ahead, cool it fully, and store it covered in the fridge; warm it slightly before serving if you want the softer texture the recipe is aiming for.

Can you serve it without whipped cream?

Yes. The cake stands on its own, but the whipped cream adds moisture and balances the spice with a cooler, lighter finish.