Small Chunky Apple Spice Cake
This small batch chunky apple spice cake is comfort baking at its best. Each bite of the soft cake is filled with sweet apple chunks and cinnamon-ginger spice. Applesauce and oil keep it extra moist, and the no-mixer batter bakes in just over 30 minutes with a sugar topping that turns crisp in the oven. Finish with a drizzle of apple cider glaze for a dessert (or breakfast!) worthy of sweater weather.
This small apple spice cake is for those times when you want something simple — an easy dessert that also happens to use up a couple of leftover apples. For me, it’s both. I’ve always had a soft spot for apple desserts. My 6-inch Irish apple cake started the obsession, and this little cake sealed it.
This cake’s a bit different, though. After testing it a couple of times, I realized I wanted something similar to my mini apple cider upside-down cake, but here I use a mix of red and green apples for a blend of textures and sweetness. And the batter couldn’t be easier — oil replaces butter, so there’s no creaming step. And with applesauce added in, the cake stays moist for days.
If you’re baking this as part of your fall lineup, the cinnamon-ginger spice mix fits right in. But even outside apple-picking season, it’s a flavorful year-round bake. Just promise you’ll keep the cinnamon.
How To Make This Easy Apple Cake
A quick, no-mixer batter and a handful of apples are all you need. Let me show you how to make it.
Whisk the dry ingredients. Start by whisking together the dry ingredients — especially when using a mix of spices. It keeps the cinnamon and ginger from clumping, which saves you from those surprise bites of spice.
Mix the wet ingredients. In a separate bowl, whisk together the egg, oil, and sugars until smooth and well combined. Sprinkle the dry ingredients over the wet and whisk just until the batter comes together — a few small lumps are fine.
Add the apples. Chop the apples into bite-size pieces so you get full flavor and texture in every bite, then fold them gently into the batter.
Bake and glaze. Pour the batter into your prepared cake pan, dot the top with a few extra apple pieces, and sprinkle with cinnamon sugar. While the cake bakes and cools, whisk together the apple cider glaze — it’s ready to drizzle over a warm slice of cake.
The cinnamon sugar creates a crunchy top as the cake bakes!
My Tested Tips Before You Bake
Pick firm apples. You don’t have to mix varieties, but choose apples that hold their texture when baked — Granny Smith, Honeycrisp, Pink Lady, or Fuji are all solid choices.
Choose your favorite small pan. You can also use a 6-inch round pan, or even a 9×5-inch loaf pan. Whatever you choose, line it with parchment for an easy lift after baking.
The crunchy sugar top mimics streusel. Much like the topping on my applesauce coffee cake recipe, this topping is all about the sugar. You can finely chop up some nuts to add with it for extra crunch.
Did You Make It? Let’s Hear About It!
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If you bake this apple cake, I’d love to know what you think (and which apples you used)! Leave a comment and rating below — it helps other bakers find the recipe too. 🍎
Small Chunky Apple Spice Cake
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
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