Y’all are going to love this spiced apple cake! A tall and proud layer of spice cake full of dried and fresh apples plus crunchy toasted pecans and drizzled with dulce de leche.
This cake makes an excellent Thanksgiving dessert or even a Christmas dessert, with all the warm spicing. If apples are your thing, you may also really enjoy my delicious spiced apple turnover recipe.
For ease of browsing, here are all of my cake recipes in one place. Thanks for being here.
Spiced Apple Cake, At a Glance
✅Skill Level: Intermediate
✅Skills: The Muffin Method, Baking an Embellished Layer, Stacking Cakes
✅Type: Layer Cake
✅Number of Ingredients: 14
✅Prep Time: 30 minutes
✅Cook Time: 40 minutes
✅Yield: 16 servings
Jump Straight to the Recipe
The next section is all about my favorite people. If you want to skip it and get on with the recipe, feel free to jump straight to it.
Giving Thanks
Before we get to ye olde apple spice cake, I want to introduce you to some folks.
These are some of the people I love the most in the world, and I was truly blessed to be able to spend precious time with them yesterday, laughing and cooking and eating and enjoying each other’s company. See that laughing girl up there at the top left?
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That’s my best friend Julie who was lovely enough to extend the invitation a few weeks ago. Below her photo is her daughter Shellie. She’s a senior at NC State and I first met her when she was about 2 hours old. She has changed substantially since then and is a smart and talented young woman.
The dog? That’s Grace. She’s Julie and Scott’s newest rescue. They drove hours to adopt her last year right before Christmas. She is an earnest mess. Lovely Cindy, Julie’s sister-in-law joined the gang as well. She never ages. Skip over those rolls for now and meet my new friend Colleen.
Colleen is from Canberra, Australia, and is in the US working at the Australian embassy in DC. Julie and she have been friends for years. Aside from embassy work, Colleen is also a gifted seamstress and made several of Shellie’s Irish Dancing competition dresses over the years. That’s how Julie and she became long distance friends. And I finally got to meet her. Now we’re officially facebook friends. Yay!
Scott is Julie’s husband, Cindy’s brother, my friend of thirty-five years and The Beloved’s brewing partner. He is the best.
Above him, meet Patrick. I just met him yesterday. He’s a very cool kid and was a serious fan of the pumpkin rolls. He and James William are friends, and since not all families were conceived by Norman Rockwell, he has found his family with Julie and Scott.
Above him are Cindy’s kids, Tyler and Stephen. Really nice young men, and Tyler especially gets extra points as he had to sit between Julie and me and hear about hot flashes.
And of course, there is The Beloved. I have known him for thirty-three years and have loved him for most of that time. He is my best and only.
Last but not least, meet James William, the younger of Julie and Scott’s kids. Over the course of seventeen years, I’ve watched him grow into a kind and compassionate young man.
We also enjoyed hanging out with my mom and dad for a few hours later that day as well as with my friend Nadine (of Communion Bread fame), her husband Bill and their kitties, Mina and Josie.
All in all, the day was pretty close to perfect. I hope your Thanksgiving was filled with love and good food and family, either family by birth or family of the heart.
Why You Should Make This Spiced Apple Cake
Honestly, there are many reasons to make this cake, friends.
First of all, it’s a really pretty cake.
Many apple cakes tend to look very rustic. Most are delicious–moist, brimming with apples, well-spiced–but they’re not much to look at.
This spiced apple cake is a stunner if I do say so myself.
All I did to achieve that look was to put nuts and dried apple slices on top of one of the pans of batter before baking. So simple!
The cake is chock full of both dried and fresh apples. The fresh apples make for a very moist cake while the chewy dried apples, along with the toasted nuts, provide texture.
The addition of dulce de leche is a nice touch, too. The warm, caramel tones really go well with apple.
I made my dulce de leche by boiling a can of sweetened condensed milk, but you can make your own dulce de leche on the stovetop as well.
If this spiced apple cake sounds good to you and you make and love it, I have a favor to ask:
When you do make this recipe, it will help me and other readers if you:
✅Rate the recipes using the stars in the recipe card
✅Leave a review when prompted in the recipe card (If it’s a positive review, and I hope it is, I’ll use it in the post as social proof)
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Thank you so much!
How to Make This Apple Cake
Ingredients and Substitutions
The ingredient list is fairly long, but nothing is hard to find. If I have a specific brand to share, those links will be affiliate links.
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This cake is based on Gina DePalma’s dried apple cake recipe, but with a few modifications.
Here’s what you’ll need:
- dried apples: I prefer the chewy, leathery ones over the crisp ones. They will soak up less liquid. if all you have are the crisp ones, increase the liquid (apple cider) in the recipe by 1-2 Tablespoons
- apples: the original recipe uses Golden Delicious. I used pink lady. Any good baking apple will do.
- pecans: feel free to leave out the nuts entirely or substitute with walnuts, almonds, or even cashews
- granulated sugar: you may also use 1/2 granulated and 1/2 brown sugar for a little deeper flavor
- cinnamon, ginger, and nutmeg: Simplify matters by using a pre-mixed apple pie spice. The linked spice doesn’t contain ginger, but it does have allspice. Spice with the spices that you prefer. Cardamom would also be lovely here.
- salt: Brings all the flavors into focus, especially the spices and nuts. Do not be afraid to assertively salt a sweet dish that contains a lot of spices. Not using enough salt can make the spices seem a bit muddy.
- all-purpose flour: You may also use cake flour here. Don’t substitute bread flour, or your cake will be chewy.
- baking powder: As a leavener. Check the date on the bottom of your container to make sure it’s fresh. Doublecheck by stirring some into warm water. It should bubble like crazy.
- eggs: four large. Provides liquid, structure, emulsification, and aids in browning.
- butter and vegetable oil: To carry the flavor and tenderize the cake. Using all butter will yield a drier cake, so a mix of butter and oil is ideal to keep the cake nice and moist.
- apple cider: This is the liquid for the cake and allows the batter to rise nice and light while providing additional apple flavor and some more sugar
Equipment You May Need
Like most of the recipes I share, even if they look fancy, you don’t need a ton of fancy equipment to make them. This cake is no exception. Here are my recommendations for some ingredients and equipment that can make your life a bit easier, though.
- 9″ x 3″ springform pan
- 9″ x 2″ cake pan (Fat Daddio are my favorite for lightweight baking pans) NOTE: Use either a 9″ x 3″ springform OR 2 9″ x 2″ pans
- kitchen scale (this is the one I own)
- dried apples (not apple chips)
If using a springform pan, you will be able to bake the cake in one layer. Once cooled, use a cake leveler or a long, serrated blade to cut the cake in half horizontally.
If you bake in 2 9″ cake pans, you can just stack the layers together, sandwiching them with dulce de leche.
Variations
I am very happy with my modifications, and I hope you feel like you can make your own changes as well. Here are some ideas for ways to switch it up to get you started.
- Add some chopped cranberries to the batter (in which case, using orange juice or at least some orange zest in the batter might be lovely).
- Switch out the pecans for toasted walnuts, if you’d rather.
- Use some brown sugar in place of some or even all of the white sugar–if replacing all the sugar for brown, add a 1/4 teaspoon baking soda in with the dry ingredients to balance the acidity in the molasses.
- Frost with caramel frosting or maybe cinnamon cream cheese frosting rather than leaving it naked or drizzling with dulce de leche.
Make this cake your own and then come show it to me! Unless you eat it all first.
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
A Note About Measurements
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
Love This Spiced Apple Cake? Please Rate and Review So Others Will Know What to Expect. Thanks!
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Spiced Apple Cake
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Ingredients
- 2 oz dried apples 56 grams (not the crisp chips but the leathery dried apples)
- 4-5 medium baking apples (I used Pink Lady. The original uses Golden Delicious. Use what you like), divided use
- 3 oz pecans 85 grams or about 3/4 cups, toasted and coarsely chopped plus more pecan halves for decorating the top
- 15.75 oz granulated sugar 447 grams or 2 1/4 cups
- 2 teaspoons ground cinnamon
- 10-12 microplaned gratings fresh nutmeg
- 1/4-1/2 teaspoon dried ginger to taste
- 1 ½ teaspoons fine sea salt
- 18 oz all-purpose flour 510 grams or about 4 cups
- 4 teaspoons baking powder 1 tablespoon plus 1 teaspoon
- 4 oz butter melted and cooled
- 3.5 oz neutral vegetable oil 100 grams or 1/2 cup
- 8 oz apple cider at room temperature 227 grams or 1 cup, unfiltered if you can get it, otherwise the "clear kind" is just fine
- 4 large eggs at room temperature
For the Glaze
- 14 oz can dulce de leche (or make your own by boiling a sealed can of sweetened condensed milk–completely submerged in boiling water–for about 3 hours. Let cool before opening)
Instructions
For the Cake
- Line the bottoms of a 9″x2″ round cake pan and a 9″ springform pan with parchment. Spray the parchment and the sides of the pans well with pan spray. Set aside.
- Preheat the oven to 325F.
- Soak the dried apples in very hot water for about 10 minutes. Drain and squeeze out a fair amount of the liquid. They don’t need to be bone dry, but you don’t want them any wetter than a fresh apple would be. Chop them into about 1/2″ pieces, and set aside.
- Wash and dry the fresh apples. No need to peel unless you want to. Cut 2 1/2 apples into medium dice. Set aside along with the remaining apples.
- In a large bowl. whisk together the sugar, cinnamon, nutmeg, ginger, salt, flour and baking powder until evenly combined and light.
- In another bowl, whisk together the butter, oil, apple cider and eggs. Mix in the toasted, chopped pecans, the diced apples, and the chopped dried apples.
- Pour the wet mixture into the dry mixture, scraping the bowl with a spatula to get out all the goodness.
- Stir well until evenly combined and no wet flour or sugar remains. The batter will be fairly stiff.
- Divide the batter evenly between the two pans and smooth the tops.
- Slice the remaining apple into thin half moons (about 1/8″ thick). Arrange them decoratively on top of the layer in the springform pan. Add some pecan halves as well. Be creative.
- Bake in the center of the oven for 40 minutes. The unembellished round should be ready at this point. The internal temperature of the layer should be 200F. Remove that layer and continue baking the embellished layer another 20-30 minutes more, depending on your oven. You may want to cover the pan if the fruit or cake is browning too much, and check the internal temperature every 5 minutes or so once it gets up to about 180F. if you don’t have a thermometer, the cakes will both be firm to the touch, golden brown on top and will have started to shrink from the sides of the pan just a bit.
- Cool each layer for 10 minutes. Run a thin knife or small spatula around the insides of the pan to make sure the cakes will release cleanly.
- Turn out the bottom layer and reinvert to cool top-side up. Carefully unmold the top layer from the springform pan. If you didn't use a springform for the decorated layer, place a circle of parchment on top of the layer and carefully turn it out onto a cooling rack, reinverting so it cools decoration-side-up.
- Let cool completely. OPTIONAL: Wrap both layers in plastic wrap while still very warm. Letting them cool wrapped with yield the moistest layers.
To Glaze and Decorate
- Warm about 2/3 of the dulce de leche so it is easily spreadable. If it seems a bit too stodgy, heat a tablespoon of milk or half and half along with it and stir until smooth and spreadable.
- Cut any dome off the bottom layer with a serrated knife. Eat it immediately. Spread the dulce de leche evenly over the top of the layer, all the way to the edges.
- Place the top layer on top of the dulce de leche and press down gently to make sure they stick together.
- Heat the remaining dulce de leche, adding a bit of milk if necessary, and drizzle a bit over the top. Spoon most of it around the edges of the cake so it runs down in Artful Drips.
- I mixed some powdered sugar with some cinnamon and dusted the top of the cake with that. You can do that or not.
- Serve and enjoy.
Did You Make Any Changes?
Notes
Keeping
Keep the cake, well-covered, at room temperature for 3-4 days. For longer storage, freeze cake layers, wrapped in plastic and foil, for up to 3 months. Thaw and sandwich with dulce de leche or your favorite frosting.Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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Where did you find your cake stand???
I got it at Home Goods, Sherri. When I get home, I’ll see if it has a brand name or any other markings.
Thank you!!! I’ve been looking everywhere for one like it!
Were there any markings on bottom of stand?
Okay–found it! It says “Mixcer, S.A. Made in Portugal. Microwave, Oven, and Dishwasher Safe” Hope that helps! Maybe ebay?
I love the idea of using both dried and fresh apples in this cake. I am about to go forage some apples from the neighbor’s tree, so this will be a great recipe to make.
It’s a nice combo, and I really like how the decorated “naked” top came out! Enjoy, Leigh! xo
This looks crazy good! I don’t think I could stop myself with just one slice, though!
Don’t worry. I won’t ask you to stop at one slice, Laura! =)
Gosh I wonder if I could do some kind of honey glaze and serve this for Rosh Hashanah!!?? And um, I really want a piece right now with a cup of tea. Dang it.
Ooh, that would be perfect, Beth! And the perfect accompaniment to a cup of tea!
I love the idea of using dried and fresh apples!
Thanks–double the apple, double the fun! Or something like that! =)
Apples and dulce leche combined in one dessert?? Count me in. These are all of my favorite flavors :-).