Best 9 Nutty Apple Spice Cake Recipes

APPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
• Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
• Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

NUTTY APPLE SPICE CAKE

Steps:

• Preheat oven to 350.
• To prepare cake, beat sugar, oil and eggs at medium speed until well blended.
• Lightly spoon flour into dry measuring cups, level with a knife, pour into a small bowl.
• Add cinnamon, baking soda, salt and nutmeg to flour and combine.
• Add flour mixture to sugar mixture, beating just until blended.
• Fold in apple and walnuts.
• Pour batter into a 13x9 greased baking pan.
• Bake at 350 for 55 minutes or until a wooden toothpick in the center comes out clean.
• Run knife around outside edges and cool.
• To prepare sauce, combine raisins (if using) and rum in a microwave safe bowl; let stand 5 minutes.
• Stir in butterscotch topping and microwave on high for 45 seconds or until hot.
• Serve cake with ice cream and pour sauce over cake.
• Note: cake will keep for several days in an airtight container, but the crunchy top will soften.

APPLE RAISIN NUT SPICE CAKE

Steps:

• Preheat oven to 375* next Grease and flour a Bundt pan.
• Except for the Sugar, Sift Dry Ingredients together into a large mixing bowl. Add Sugar, beaten Eggs, Applesauce, Molasses, Orange juice, Raisins, Apples and Nuts. Batter should be thick.
• Pour Batter into the bundt pan and Bake for 45 minutes or until toothpick inserted comes out clean.
• Let cake cool, remove from pan and sprinkle with powdered sugar or make a glaze.

EASY APPLE AND SPICE CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 9-inch rounds.
• Place each cake on serving plate. Spread 1 can pie filling on each cake to within 1/2 inch of edge. Frost sides of cakes with frosting. Spoon remaining frosting into decorating bag. Pipe frosting around top edge of each cake. Store tightly covered in refrigerator.

NEVER FAIL APPLESAUCE SPICE CAKE

Steps:

• Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.
• Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

NUTTY APPLE COFFEE CAKE

Steps:

• In a small bowl, combine the sugar, applesauce and egg substitute. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans., Spread into an 8-in. square baking dish coated with cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

SPICED APPLE COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray. In large bowl, beat 1 1/2 cups of the brown sugar and 1/2 cup butter with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. In small bowl, mix 2 cups of the flour, the baking powder, allspice and salt with whisk. On low speed, add flour mixture to butter mixture, beating just until blended; fold in sour cream and apples. Spread batter in pan.
• In small bowl, mix remaining 1/2 cup brown sugar and 1/2 cup flour. Stir in 6 tablespoons butter with fork until mixture looks like fine crumbs. Stir in pecans. Sprinkle crumb topping over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Serve slightly warm.

NUTTY APPLE STREUSEL CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Once the cake mix is in the pan, poke into it thick slices from the 4 peeled and cored small eating apples (Cox's are ideal). Then bake for about 30 mins (half way through baking add the streusel mix on top of one of the cakes, see next step below) until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• Meanwhile, roughly rub together the light muscovado sugar, plain flour and butter. Mix in the roughly chopped blanched hazelnuts. Half-way through baking, sprinkle the streusel mix on top of one of the cakes.
• To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of the sponge that doesn't have the streusel on top and sandwich the two halves of the cake. Keep in an airtight container and eat within 2 days.