This simple and rustic Apple Spice Cake uses just a few staple pantry ingredients, some fresh apples, and some apple pie spice.

What’s great about this recipe is that you can throw it into a bowl, mix it up real quick and get it baking in the oven without much fuss.

Here I go into tools you need, ingredients, and step by step instructions to bake this holiday Apple Spiced Cake right at home.

Let’s Dive In…

Apple Spiced Cake Recipe from Scratch

Tools you need

Large Bowl or Stand Mixer with Paddle Attachment
9-inch Cake Pan
Parchment paper
Optional: apple shaped cookie cutter for toppings

Ingredients

Apple Spiced Cake

2 cups apples, peeled, cored, grated or finely minced.
1-1/4 cup coconut oil, melted (or avocado oil)
2 cups sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons apple pie spice (cinnamon can be substituted)

Apple Cut-Out Toppings

1 large apple, peeled, cut into thin slices (your creativity can be used here with cookie cutters, just make sure the slices are thin)
Dash of cinnamon sugar or brown sugar

Optional Toppings

If you are looking for frosting, this cake recipe goes especially well with whipped cream frosting.

It also goes well with melted chocolate drizzled on top.

You could even make a crumble to go on top of the cake.

Instructions

Preheat your oven to 350 degrees F.
In your cake pan, cut out a piece of parchment paper to fit the bottom of the cake pan. Spray the cake pan and parchment paper with non stick spray, for easy release.
Peel and grate your apples. Place in mixing bowl.
Melt coconut oil, if needed. Being sure not to make it too hot. Add to the mixing bowl.
Add all other ingredients together in the mixing bowl.
Stir on low until just combined, with stand mixer paddle or by hand.
Cake dough will be thick.
Place cake dough in your cake pan, spreading out evenly.
Place apple cut out toppings on top in any design you wish.
Sprinkle just enough sugar over the apple slices to lightly cover them.
Bake for 1 hour, until toothpick comes clean.
Allow to cool completley before serving. (It’s tastes the best at room temperature or even chilled)
Enjoy!

That’s It!

This recipe was adapted from a recipe found in an old cookbook called Hollyhocks and Radishes by Bonnie Stewert Mickelson.

I found my copy at a thrift store and have noticed that it has lost popularity over the decades since it’s been published.

This apple cake recipe is one that should never be left behind because it is so simple, so flavorful, and has turned out to be a crowd pleaser during holiday gatherings.

I adapted the recipe to fit modern oils available, bake using a normal cake pan, and made it kid friendly with grated apples rather than roughly chopped.

It’s turned out to be a recipe I turn to often, and I am sure you will too.

Enjoy!

-Chelsea, The Cottage Vegetable

The Cottage Vegetable website is an AI FREE zone! Everything is written and photographed by myself, Chelsea.