Ina Garten Fresh Apple Spice Cake

Ina Garten fresh apple spice cake takes 1 hour 5 minutes and diced Granny Smith apples, rum-soaked raisins and toasted pecans to make a moist, spiced sheet cake. It's an easy make ahead dessert for Thanksgiving, fall potlucks, cozy Sunday dinner or holiday parties, and it's baked in one 9x13 pan.

Dice the apples to a true 1/4 inch, because bigger chunks leave wet pockets in the batter. Skip that and the cake bakes unevenly and sags in the center.

Ina Garten says this cake hits every note of apple pie, with tart apples, brown sugar, orange zest and plenty of warm spices. She serves it with vanilla ice cream and warm caramel sauce, and the orange zest and rum raisins set it apart from a plain apple cake.

Source: Make It Ahead (2014)

Ina Garten Fresh Apple Spice Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

520

kcal

A tender, spiced crumb holds tart apple, plump rum raisins and crunchy toasted pecans in every bite. It bakes in one pan until the top is golden and a toothpick comes out clean.

Ingredients

• 1 cup chopped pecans
  

• 1/2 cup dark rum, such as Mount Gay
  

• 1 cup golden raisins
  

• 1 cup granulated sugar
  

• 1 cup dark brown sugar, lightly packed
  

• 3 extra-large eggs, at room temperature
  

• 3/4 cup vegetable oil
  

• 2 teaspoons pure vanilla extract
  

• 2 teaspoons grated orange zest (2 oranges)
  

• 2 1/2 cups all-purpose flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon kosher salt
  

• 2 teaspoons ground cinnamon
  

• 1/2 teaspoon ground nutmeg
  

• 1/2 teaspoon ground ginger
  

• 1/8 teaspoon ground cloves
  

• 1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
  

• Vanilla ice cream, such as Häagen-Dazs
  

• Caramel sauce, such as Fran's, heated
  

Directions

• Prep the pan: Preheat the oven to 350°F. Grease and flour a 9 x 13 x 2-inch baking pan so the cake lifts out cleanly.
• Toast the pecans: Spread 1 cup chopped pecans on a sheet pan and toast for 5 to 10 minutes. Pull them out once they smell nutty and look lightly toasted, then set aside.
• Soak the raisins: Combine 1/2 cup dark rum and 1 cup golden raisins in a small bowl and cover with plastic wrap. Microwave for 60 seconds, then set aside to plump.
• Beat the wet ingredients: Add 1 cup granulated sugar, 1 cup dark brown sugar, 3 eggs, 3/4 cup vegetable oil, 2 teaspoons vanilla and 2 teaspoons orange zest to a stand mixer with the paddle. Beat on medium speed for 3 minutes until smooth and light.
• Add the dry ingredients: Sift 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/8 teaspoon cloves into a bowl. With the mixer on low, add it slowly to the wet mixture just until combined.
• Fold in the mix-ins: Drain the raisins and discard the liquid. Then fold the raisins, pecans and 1 1/2 pounds diced Granny Smith apples into the batter with a rubber spatula.
• Bake the cake: Spread the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• Cool and serve: Let the cake cool completely, then cut it into squares. It tastes great warm or at room temperature, topped with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this apple spice cake ahead of time?

Yes, it's a true make ahead dessert. Bake it and store it at room temperature for up to 24 hours, then add the ice cream and warm caramel sauce right before serving.

What can I use instead of rum for the raisins?

Warm apple juice or orange juice works, since the point is just to plump the raisins. You lose a little of the boozy depth, but the cake stays moist and spiced.

Can I use a different apple?

Granny Smith is the best choice because it stays tart and holds its shape in the oven. Other firm baking apples like Braeburn work too, though the cake will taste a bit sweeter.

Do I need a stand mixer for this cake?

A hand mixer works fine for beating the wet ingredients for 3 minutes. Fold in the flour mixture and add-ins by hand either way.

What's the most common mistake with this cake?

Overmixing the batter once the flour goes in makes the crumb tough. Add the flour on low speed just until combined, then fold in the apples gently.