Small Chunky Apple Spice Cake
Small batch chunky apple spice cake made with fresh apples, cinnamon, and ginger. This easy, no-mixer apple cake stays soft and moist from applesauce and oil, and bakes in just over 30 minutes with a crisp cinnamon-sugar topping and apple cider glaze.
Servings: 6 Servings
Calories: 221kcal
Equipment
Ingredients
Chunky Apple Cake
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 3 tablespoons canola oil or coconut oil
- ¼ cup granulated sugar organic cane or white
- 3 tablespoons brown sugar, light or dark
- ¼ cup unsweetened applesauce, room temperature
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup fresh apple, cut into cubes about half a red and half a green apple
- 2 tablespoons cinnamon sugar optional to top the cake
Apple Cider Icing
- ¼ cup powdered sugar
- 1 to 2 teaspoons apple cider or water or milk
- ⅛ teaspoon vanilla extract optional
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch square (or round) cake pan, and line with parchment paper, long enough to to hang over the sides of the pan.
- Cut the apples into at least 1/4-inch chunks. If using two different apples, this will be about 1/2 of each apple to make the cup.
- In a small mixing bowl, whisk together the flour, baking powder and soda, salt, and spices.2/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom
- In a medium mixing bowl add the oil, both sugars, applesauce, egg, and vanilla. Mix until well combined.3 tablespoons canola oil, 1/4 cup granulated sugar, 3 tablespoons brown sugar, light or dark, 1/4 cup unsweetened applesauce, room temperature, 1 large egg, room temperature, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. It is ok if the batter is a little lumpy. Fold the apple chunks into the batter until just combined.1 cup fresh apple, cut into cubes
- Pour the batter into the prepared cake pan and sprinkle generously with cinnamon sugar.
- Bake the cake for 32 to 35 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cake in the pan set on a wire cooling rack for 10 minutes, then carefully lift the cake out of the pan using the parchment paper overhang and cool completely on the wire rack.2 tablespoons cinnamon sugar
Apple Cider Icing
- In a small mixing bowl, add the powdered sugar, apple cider, and vanilla. Whisk until smooth. Add more powdered sugar or apple cider to reach your desired drizzle consistency. Drizzle the icing over cool (or slightly warm) cake. Note - This makes enough icing for a simple drizzle. The ingredients can easily be doubled to make more.1/4 cup powdered sugar, 1 to 2 teaspoons apple cider, 1/8 teaspoon vanilla extract
Notes
- Serving Size - This is a small batch cake recipe that can be doubled. For a larger cake, bake in a 8 or 9-inch cake pan and start checking the cake at 35 minutes.
- Best Apples - Select a firm variety like Honeycrisp, Granny Smith, Fuji, or Pink Lady.
- Apple Chunks - Cut the apples into at least 1/4-inch chunks. And, it is your preference to peel or not peel the apple.
- Storage - Leftover cake can be covered and stored at room temperature for up to 3 days.
- Freezing - The baked and cooled cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator, then bring to room temperature to drizzle and serve.
Nutrition
Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 47mg | Fiber: 1g | Sugar: 24g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg