This Martha Stewart apple spice cake is a moist and warmly spiced dessert, which uses fresh Granny Smith apples and a drizzle of caramel sauce. It’s a classic, foolproof recipe perfect for autumn gatherings.
Martha Stewart Apple Spice Cake Ingredients
- 1 1/3 cups vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 3 large eggs
- 3 to 4 Granny Smith apples, cored and chopped into 1/2-inch pieces (3 cups)
- 1 cup chopped assorted nuts (optional)
- 1 teaspoon pure vanilla extract
- Caramel sauce, for drizzling
- Nonstick cooking spray with flour
How To Make Martha Stewart Apple Spice Cake
- Preheat and prepare the pan: Preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick spray containing flour and set aside.
- Sift dry ingredients: Over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt. Set aside.
- Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs. Beat on high speed until the mixture is lemon yellow.
- Add dry ingredients: Fold the parchment in half lengthwise to create a chute. With mixer on medium speed, gradually add the dry mixture until just incorporated.
- Stir in apples and vanilla: Add chopped apples and optional nuts. Mix to combine. Stir in vanilla extract.
- Bake the cake: Pour batter into prepared pan. Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Cool slightly on a wire rack. Invert onto the rack and cool completely. Drizzle with caramel sauce before serving.
Recipe Tips
- Can I use other apple varieties? Yes, but tart apples like Honeycrisp or Pink Lady also work well.
- How to prevent sticking: Use a nonstick Bundt pan and ensure it’s well-coated with spray that contains flour.
- Don’t overmix: Once the dry ingredients are added, mix only until incorporated for the best texture.
- Serving idea: Add a scoop of vanilla ice cream and extra caramel drizzle.
- Make it ahead: The cake tastes even better the next day after the flavors meld.
What To Serve With Apple Spice Cake
Complement this warm cake with cozy sides:
- Whipped cream or crème anglaise
- Warm caramel or butterscotch sauce
- Apple cider or cinnamon tea
- Toasted pecans
How To Store Apple Spice Cake
Room Temperature: Store tightly wrapped for up to 3 days.
Refrigerate: Wrap in plastic or store in an airtight container for up to 5 days.
Freeze: Freeze slices wrapped tightly for up to 2 months. Thaw before serving.
Apple Spice Cake Nutrition Facts
- Calories: ~420 per serving
- Fat: ~22g
- Carbs: ~55g
- Sugar: ~32g
- Protein: ~4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake this in a regular cake pan?
Yes, but adjust the baking time and check with a toothpick.
How do I know when it’s done?
Insert a tester in the center—if it comes out clean, the cake is ready.
Do I have to use caramel sauce?
No, you can also dust with powdered sugar or use a cinnamon glaze.
Can I make this without nuts?
Yes, just leave them out without adjusting other ingredients.
How long should I cool the cake before serving?
Let it cool completely for best slicing and flavor.
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Martha Stewart Apple Spice Cake
Description
A warmly spiced apple cake made with fresh apples and finished with rich caramel sauce.
Ingredients
Instructions
- Preheat oven to 350°F and spray Bundt pan.
- Sift dry ingredients onto parchment.
- Beat oil, sugar, and eggs until lemon yellow.
- Add dry mix gradually.
- Stir in apples, nuts, and vanilla.
- Pour into pan and bake 75–90 mins.
- Cool slightly, invert, and let cool completely.
- Drizzle with caramel before serving.