Spiced Apple Cake

By foodiva

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 cup sugar
• 1/2 cup unsalted butter, at room temperature
• 2 eggs
• 1 cup Apple Butter
• 1/2 cup Greek yogurt
• 1 1/2 cups confectioner's sugar
• milk for thinning
• 1 tsp fresh grated nutmeg

Details

Servings 1
Adapted from theviewfromgreatisland.com

Preparation

Step 1

on White Lights on Wednesday.  I had to make it mine.

Whisk together the dry ingredients and set aside.

Cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the apple butter.

Add the dry ingredients to the wet ingredients alternately with the yogurt, beginning and ending with the dry. Mix just until combined, don't over beat.

Cool on a rack while you make the glaze.

To make the glaze, mix the confectioner's sugar with enough milk to form a spreadable glaze. Stir in the nutmeg to taste.

I made your bread. Oh it was so good! So simple to make too! It’s light, non greasy, moist, and just yummy!

[…] butter sat on my counter. I immediately used some of this bounty to make a vegan version of this gorgeous spiced apple butter cake from The View from the Great Island. As my house began to smell more and more of warm spices, apples, and fall, I started to feel a bit […]

I really love the fact that you use less sugar than others in this cake. I AM an American but after living in Japan for almost 50 years, I find most American sweets way TOO sweet. I generally use 1/2 cup less. But, I think this one will be perfect as is. I can’t get apple butter here so I will have to make it when apples get cheaper! And no oil or butter, great! Using nutmeg in the frosting is soooo interesting!

I agree with you, so many recipes can get by with less sugar. I’m sorry you can’t find apple butter, but you can easily make your own if you’ve got apples. If all else fails, make the frosting for a plain cake!

We just went Apple picking, so I immediately checked this out as a way to use some of our many apples… But it doesn’t look like there’s fresh apples. Do you think the cake would work out if we added some chunks of apples in there?

This recipe is really great, but the apple part comes from rich apple butter. I don’t see why you couldn’t try adding some chopped apple, but I can’t really guarantee how it will come out. You might be better off searching for another apple cake. I just finished a fresh apple cake today, posting later next week on the blog if you can wait that long :)

I used Musselmanns dark apple butter which has cinnamon and cloves already in it so I cut added spices in 1/2. It was perfect! Super moist and crazy delicious.Thanks Sue!

Thanks Sandra — I do agree, this cake is really special. As a blogger I always try to make new things, but this will be hard not to repeat, often, this season!

It is a beautiful cake – it looks so moist and the flavors can’t be beat. Come on fall!

I like the looks of this cake, too! The addition of apple butter is fabulous!

What can I use in place of the apple butter (a lot of sugar in those that I have seen)?

Well, you could make your own apple butter and leave out the sugar. Just cook it down so it gets thick enough. You could also use pumpkin puree, or banana. You might need a little extra sugar in the batter in those cases, though.

A 9×5 loaf pan, I just added that, thanks, Pat!

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