Spiced Cinnamon Apple Cake

Why You’ll Love This Recipe

I love how this cake brings out the best in fall flavors with its rich cinnamon aroma and soft, apple-packed crumb. The mix of oat flour and all-purpose flour gives it a hearty but tender texture, and the glaze adds just the right sweetness. Whether I’m baking it in loaves to gift or serving it as a cozy dessert, this cake always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup butter, softened

• ½ cup brown sugar

• ½ cup white sugar

• 2¼ cups all-purpose flour

• 1 cup oat flour

• 2 eggs

• 1 tsp salt

• 1½ tsp baking soda

• 3 tbsp cinnamon

• ½ tsp ground ginger

• 2 cups unsweetened applesauce

• 3 cups diced apples

• 1½ cups chopped pecans

Glaze:

• 1 cup powdered sugar

• 2 tbsp milk

• 1 tsp vanilla extract

Directions

1. Preheat & Prep
   I preheat the oven to 350°F (175°C) and generously grease my pans. This batter works well in loaf pans, 6-inch round pans, a 9×13, or even a bundt pan.

2. Cream the Base
   In a large mixing bowl, I cream together the butter, brown sugar, and white sugar until smooth and fluffy. Then I add the eggs one at a time, mixing well after each.

3. Add Spices
   I stir in the salt, baking soda, cinnamon, and ground ginger. The smell at this point already hints at how good this cake will be.

4. Add the Flours
   I gradually mix in both the all-purpose and oat flours until the batter is fully combined.

5. Fold in Applesauce, Apples & Nuts
   I stir in the applesauce, then fold in the diced apples and chopped pecans. The batter will be thick and hearty—just the way I like it.

6. Bake
   I spread the batter evenly into my prepared pans and bake for 50–60 minutes. I check doneness by inserting a toothpick into the center—if it comes out clean, the cake’s ready.

7. Make the Glaze
   Once the cakes have cooled completely, I whisk together powdered sugar, milk, and vanilla until smooth. I adjust the consistency with a little more milk or sugar if needed.

8. Decorate & Serve
   I pour the glaze into a piping bag or a zip-top bag with the corner snipped and drizzle it over the cakes. Then I slice and serve, or wrap them up to give as thoughtful homemade gifts.

Servings and timing

This recipe makes about 2 loaf cakes or 1 bundt cake (or several smaller cakes), serving around 8–10 people. It takes roughly 25 minutes to prep and 50–60 minutes to bake.

Variations

• I sometimes add raisins or chopped dried cranberries for extra texture and sweetness.

• Swapping the pecans for walnuts or leaving them out entirely works just fine.

• For a gluten-free version, I use a gluten-free flour blend along with oat flour.

• A spiced glaze with a pinch of cinnamon adds another layer of cozy flavor.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5. It also freezes well (unglazed) for up to 2 months—perfect for prepping ahead. To reheat, I warm slices gently in the microwave or enjoy them at room temperature.

FAQs

Can I use sweetened applesauce?

Yes, but I usually stick with unsweetened so I can control the sugar level. If using sweetened, I reduce the sugar slightly.

What apples work best for this cake?

I like using a mix of sweet and tart apples like Honeycrisp and Granny Smith. They hold their shape and give great flavor.

Can I make this without nuts?

Absolutely. I just leave out the pecans if I need a nut-free version, and it still bakes beautifully.

Does this cake freeze well?

Yes, I often freeze it without the glaze. Once thawed, I glaze it just before serving for the best texture and appearance.

Can I make cupcakes or muffins with this batter?

Yes! I fill muffin tins ¾ full and bake at 350°F for 20–25 minutes, checking with a toothpick for doneness.

Conclusion

Spiced Cinnamon Apple Cake is my cozy go-to when I want something sweet, warm, and loaded with real fruit flavor. It’s soft, moist, and spiced just right, with a bit of crunch from the pecans and a drizzle of glaze to tie it all together. Whether I bake it to share or to enjoy with my coffee, it’s a cake I’ll be making again and again.

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