An easy, warmly spiced apple cake made for cool autumn afternoons, leisurely cups of tea, and sharing something homemade.
There’s something wonderful about the smell of apples and warming spices drifting through the kitchen on a cool autumn day. This Apple Spice Cake brings together tender pieces of apple, brown sugar, and the fragrant spices in our Ground Chai Spice Blend for a cake that feels right at home on the November table.
Moist, lightly sweet, and full of comforting flavour, it’s delicious served slightly warm or enjoyed at room temperature with a cup of tea. The apples soften as the cake bakes, while the chai spices add warmth and depth without overpowering the fruit.
Whether you’re baking for a weekend gathering, afternoon company, or simply because a grey day calls for something good from the oven, this Apple Chai Spice Cake is the perfect bite!
Apple Chai Spice Cake
Apple Chai Spice Cake
An easy, warmly spiced apple cake made for cool autumn afternoons, leisurely cups of tea, and sharing something homemade.
For a simple presentation, serve each slice on a small plate with a light dusting of icing sugar and a freshly brewed cup of Apple Spice Black Tea. If you’re serving the cake as a dessert, a spoonful of lightly whipped cream or a little vanilla ice cream makes a lovely addition.
The cake is equally at home on a weekend brunch table or served to friends who drop by for an afternoon visit.
INGREDIENTS
For one 9-inch (23 cm) round cake tin – line the bottom with parchment paper. Butter and dust with a sifting of
For the cake:
[ ] 1¾ cups (220 g) all-purpose flour
[ ] 1½ tsp baking powder
[ ] ½ tsp baking soda
[ ] 1½–2 tsp Culinary Blossom Ground Chai Spice
[ ] ¼ tsp salt
[ ] ½ cup (113 g) unsalted butter, softened
[ ] ¾ cup (150 g) packed brown sugar
[ ] 2 large eggs, at room temperature
[ ] 1 tsp pure vanilla extract
[ ] ½ cup (120 g) sour cream or plain full fat Greek yogurt
[ ] 2 tbsp milk
[ ] 2 medium apples, peeled if desired, cored and cut into small cubes (about 2 cups)
Optional topping:
[ ] 1 tbsp brown sugar
[ ] ¼ tsp ground cinnamon
[ ] A light dusting of icing sugar, for serving
MAKE THE CAKE:
1. Prepare the oven and apples.
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the base with parchment paper. Butter and dust with confectioner’s sugar. Core and dice the apples into small, even pieces. Set aside.
2. Combine the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, Ground Chai Spice Blend, and salt until evenly combined.
3. Cream the butter and sugar:
In a large bowl, beat the softened butter and brown sugar for 2–3 minutes, until creamy and slightly fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
4. Make the batter:
Add the dry ingredients in two additions, alternating with the sour cream and milk. Mix on low speed or fold gently by hand, just until combined. The batter will be thick. Avoid over mixing, as this can make the finished cake less tender.
5. Fold in the apples:
Gently fold the diced apples through the batter until evenly distributed. Transfer the batter to the prepared pan and smooth the top. If using the optional topping, mix the brown sugar and ground cinnamon together and sprinkle over the surface.
6. Bake until golden:
Bake for 45–50 minutes. If the top browns too quickly, loosely cover it with foil for the final part of baking.
Bake until the top is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. Avoid testing directly through a large piece of apple.
7. Cool and serve:
Let the cake rest in its pan for 10–15 minutes before carefully turning it out or transferring it to a serving plate. Allow it to cool a little longer before slicing. Dust lightly with icing sugar, if desired, and serve slightly warm
BAKER’S TIPS & EXTRAS:
• Choose the right apples. Honeycrisp, Granny Smith, Braeburn, and Pink Lady apples all work well. A tart apple balances the sweetness, while a firmer variety holds its shape during baking.
• Let the spices shine. Start with 1½ teaspoons of Culinary Blossom Ground Chai Spice Blend for a gentle warmth, or use 2 teaspoons for a more pronounced chai flavour.
• Keep the apples evenly sized. Small cubes distribute more consistently throughout the cake and make slicing easier.
• Don’t overmix. Once the flour goes in, mix only until the ingredients are combined for a softer crumb.
• Make it your own. For a little crunch, fold in ½ cup of chopped walnuts or pecans. You can also add a handful of raisins for extra sweetness.
• Store it well. Keep the cooled cake covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm them gently before serving.
TEA PAIRINGS
Apple Spice Tea: The natural apple and cinnamon notes make this the most fitting pairing. The tea echoes the cake’s flavours without competing with the chai spices, creating a comforting afternoon treat.
A Classic Black Tea: Choose a premium black tea for a balanced pairing. Its robust flavour complements the buttery cake and sweet apples, particularly if you’re serving the cake after lunch. Best for: a simple, traditional afternoon tea.
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