Apple Spice Cake




Apple spice cake-What makes this cake so exceptional, is the penuche topping that covers the apple spice cake. A brown sugar frosting that creates a smooth and creamy hard shell with just a tiny hint of salty goodness.

Be yourself; everyone else is already taken. ― Oscar Wilde

I believe every once in awhile a decadent treat is called for. When eating a slice of this apple spice cake I am taken back to my carefree childhood days of autumn when life was simple and the only thing that mattered was having a big slice of apple spice cake encased in penuche frosting and washed down with a tall frosty glass of milk.


Apple Spice Cake
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  1. 1 cups Unbleached All-Purpose Flour
  2. 1 1/3 cups White Whole Wheat Flour
  3. 1 2/3 cups granulated sugar
  4. 2 teaspoons baking soda
  5. 3/4 teaspoon salt
  6. 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
  7. 2 large eggs
  8. 1/2 cup (8 tablespoons) unsalted butter, softened
  9. 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
To make the Penuche frosting
  1. 1/2 cup butter
  2. 1 cup brown sugar
  3. 1/4 cup hot milk
  4. 1/2 tsp salt
  5. powdered sugar (about 3 cups)
  1. Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
To make the cake
  1. Mix all of the ingredients except the apples in a large bowl.
  2. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  3. Add the apples, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, Don't get discouraged and be tempted to add milk. Keep mixing, the apples will eventually release their juice and the batter will become wet. This may take a few minutes.
  4. Spread the batter in the prepared pan, smoothing it with your wet fingers. You will have chunks of apple throughout the batter.
  5. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  6. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
To make the Penuche frosting
  1. Melt butter in a large saucepan.
  2. Add brown sugar, salt and allow sugar to dissolve, stirring constantly. Once sugar has dissolved continue to stir for 1 minute. Butter will not be completely incorporated. Remove from heat.
  3. Let set 15 minutes. Stirring once or twice.
  4. Once cool, mix in hot milk. stir well.
  5. Add powdered sugar 1 cup at a time, stirring constantly until penuche is at desired consistency.
  6. Spread immediately on cooled apple spice cake.
  1. A little thinner penuche is better than too thick for spreading onto the apple spice cake. Once frosting cools completely, slight crust will develop.
  2. Serve with tall frosty glass of milk.
Adapted from,
Adapted from,
Pure Grace Farms


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