Apple Butter Spice Cake
This moist, perfectly spiced cake harnesses the natural sweetness of apple butter to create a less-sweet dessert that celebrates autumn's flavors. Whether for breakfast with coffee or as a subtly sweet dessert, this versatile cake delivers comforting fall flavors in every bite.
Equipment
- 9x9 inch square baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
Ingredients
For the cake
- 2½ cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter softened (or coconut oil for dairy-free option)
- ¾ cup brown sugar packed (can reduce to ½ cup if apple butter is very sweet)
- 2 large eggs room temperature
- 1 cup apple butter homemade or store-bought, unsweetened preferred
- ½ cup applesauce
- 1 tsp vanilla extract
- 1 cup fresh apples diced (Honeycrisp or Granny Smith recommended)
For the optional streusel topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup rolled oats
- ½ tsp cinnamon
- 3 tbsp cold butter cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch square baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, and cloves).
- In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
- Stir in the apple butter, applesauce, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. When just a few streaks of flour remain visible, fold in the diced apples.
- If using streusel topping: In a small bowl, combine the flour, brown sugar, oats, and cinnamon. Use your fingertips or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the batter into your prepared pan and spread it evenly with a spatula. If using streusel, sprinkle it evenly over the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 35 minutes if the top is browning too quickly.
- Allow the cake to cool in the pan for at least 15 minutes before removing to cool completely on a wire rack.
Notes
- The cake actually tastes better on the second day as the flavors have time to meld.
- For a vegan version, replace eggs with flax eggs and use coconut oil instead of butter.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- If your apple butter is very thick, add 2 tablespoons of milk or apple cider to achieve the right consistency.
- For a vegan version, replace eggs with flax eggs and use coconut oil instead of butter.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- If your apple butter is very thick, add 2 tablespoons of milk or apple cider to achieve the right consistency.
Nutrition
Calories: 275kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 6gSodium: 210mgFiber: 2gSugar: 22g
Tried this recipe?Let us know how it was!