Description

This Apple Spice Cake with Caramelized Apples and Whipped Cream is a moist, fragrant dessert combining warm autumn spices like cinnamon, nutmeg, and cloves with tender apples. Caramelized apples add a rich buttery flavor, while the light whipped cream topping provides a creamy, airy contrast. Perfect for chilly days, holidays, and gatherings, this cake balances comfort and indulgence in every bite.

Ingredients

Scale

Caramelized Apples

4 medium tart apples (such as Granny Smith), peeled, cored, and sliced
2 tbsp unsalted butter
1 tsp ground cinnamon
1 tbsp lemon juice

Cake Batter

2 ½ cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
½ cup milk or buttermilk (optional, for batter consistency)

Whipped Cream Topping

1 cup heavy cream, chilled
2 tbsp granulated sugar
1 tsp vanilla extract

Instructions

Prepare the Caramelized Apples: Peel, core, and slice the apples into uniform pieces. In a skillet over medium heat, melt the butter. Add the apples, sprinkle with cinnamon, and splash with lemon juice. Cook gently for 8 to 10 minutes until the apples soften and develop a golden caramel color. Set aside to cool slightly.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even distribution of leaveners and spices throughout the cake batter.
Cream Butter and Sugars: Using an electric mixer, beat the softened butter with white and brown sugars until light and fluffy. This is crucial for a tender, airy cake texture.
Incorporate Eggs and Vanilla: Add eggs one at a time to the creamed butter mixture, beating well after each. Stir in the vanilla extract to enhance the cake’s depth and aroma.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with milk or buttermilk if using, mixing gently just until combined. Avoid overmixing to keep the cake moist.
Fold in Caramelized Apples: Carefully fold in the cooled caramelized apples, distributing them evenly while preserving their texture and moisture.
Bake the Cake: Pour the batter into a greased and floured cake pan. Bake at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the whipped cream.
Make the Whipped Cream: In a chilled bowl, beat heavy cream with sugar and vanilla until soft peaks form. The whipped cream will provide a light, creamy contrast to the spicy cake.
Assemble and Serve: Spread the fresh whipped cream over the cooled cake or serve dolloped alongside each slice. Garnish with a few caramelized apple slices on top for an extra touch.

Notes

Use room temperature butter, eggs, and dairy for better mixing and texture.
Avoid overcooking apples during caramelization to keep some bite and prevent mushiness.
Do not overmix the batter to maintain a moist and tender crumb.
Chill the whipped cream bowl for faster stiff, stable peaks.
Test cake doneness by inserting a toothpick in the center, not near the edges.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 350 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 75 mg

Keywords: apple spice cake, caramelized apples, whipped cream, autumn dessert, spiced cake, gluten free dessert, fall baking