I love this recipe because it’s simple, wholesome, and endlessly versatile. The batter comes together quickly, and the grated apples add natural sweetness and moisture that keep the cakes soft even after a day or two. The addition of nuts and dried fruit gives a lovely texture, but they’re just as delicious plain. I also love how the light dusting of powdered sugar makes them look effortlessly beautiful—perfect for sharing with friends or enjoying with a cup of coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon salt ¾ cup unsalted butter, softened 1 cup brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 2 cups finely grated apples (about 2 medium apples, peel on) 1 cup chopped walnuts or pecans (optional) ½ cup raisins or dried cranberries (optional) Powdered sugar for dusting (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing or lining a 9×13-inch baking pan with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures all the dry ingredients are evenly mixed.
In a large mixing bowl, I use an electric mixer to cream the softened butter with the brown and granulated sugars until light and fluffy—this step gives the cakes their tender crumb.
I beat in the eggs one at a time, then add the vanilla extract and apple cider vinegar, mixing until everything is smooth and well combined.
Next, I gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated to avoid overworking the batter.
I fold in the grated apples, nuts, and raisins or cranberries (if I’m using them) to give the cakes extra texture and bursts of flavor.
Once the batter is ready, I pour it into the prepared pan and spread it evenly. The cake bakes for about 30–35 minutes or until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
When it’s cooled, I dust the top with powdered sugar, slice it into squares, and enjoy it warm or at room temperature.
I like to switch things up by adding chopped dates or shredded coconut for a twist. Sometimes, I replace half the butter with applesauce to make them a little lighter. For a different flavor, I drizzle a simple glaze made of powdered sugar and apple juice over the cooled cakes. When I want something festive, I add a bit of orange zest or swap the nuts for toasted almonds. These cakes also make great muffins—just divide the batter into muffin tins and reduce the baking time by about 10 minutes.
Storage/Reheating
I store the cooled snack cakes in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. To reheat, I warm individual pieces in the microwave for about 10–15 seconds or pop them in a 300°F (150°C) oven for a few minutes to refresh their texture. They also freeze beautifully—I wrap them individually in plastic wrap and store them in freezer bags for up to 2 months, thawing at room temperature before serving.
FAQs
Can I use a different type of apple?
Yes, I like using Honeycrisp, Fuji, or Gala apples for sweetness, but Granny Smith works great if I want a more tart flavor.
Can I make these without nuts?
Absolutely, I skip the nuts if I want a smoother texture or if I’m baking for someone with allergies.
Can I replace the butter with oil?
Yes, vegetable or coconut oil works well, though the texture will be slightly denser.
What can I use instead of apple cider vinegar?
I sometimes use lemon juice or white vinegar—they both help balance the sweetness and improve the texture.
How do I keep the cakes moist?
The grated apples naturally keep them moist, but storing them in an airtight container helps retain freshness.
Can I add a frosting or glaze?
Yes, a simple cream cheese frosting or light powdered sugar glaze tastes amazing on top.
Can I make this into cupcakes or muffins?
Yes, I divide the batter into muffin tins and bake for about 20–25 minutes instead of 30–35.
How do I know when the cakes are done?
I insert a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready.
Can I use whole wheat flour?
Yes, I substitute half of the all-purpose flour with whole wheat for a heartier texture.
Can I freeze the cake?
Yes, I wrap portions tightly and freeze for up to 2 months; they thaw beautifully at room temperature.
Conclusion
These Spiced Apple Snack Cakes are a wonderful way to bring warmth and sweetness to any moment. I love how the apples, spices, and tender crumb come together to create a cozy, homemade flavor that’s perfect year-round. Whether I serve them as breakfast, dessert, or a mid-afternoon treat, they never fail to deliver comfort and joy. Simple to make and impossible to resist, they’re a staple in my baking rotation.
These Spiced Apple Snack Cakes are soft, moist, and bursting with cozy fall flavors. Filled with grated apples, warm spices, and optional nuts or dried fruit, they make the perfect treat for breakfast, dessert, or an afternoon snack. Each bite delivers the comforting taste of cinnamon, nutmeg, and apple in a tender crumb that’s simply irresistible.
Author:Amy
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:1 hour
Yield:12 squares
Category:Dessert, Snack
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 cups finely grated apples (about 2 medium apples)
1 cup chopped walnuts or pecans (optional)
1/2 cup raisins or dried cranberries (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat oven: Set oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Cream butter and sugars: In a large mixing bowl, beat softened butter with brown and granulated sugars until light and fluffy.
Add wet ingredients: Beat in eggs one at a time, then add vanilla extract and apple cider vinegar.
Combine mixtures: Gradually add dry ingredients to the wet mixture, mixing until just combined.
Fold in apples and extras: Gently fold in grated apples, nuts, and raisins or cranberries if using.
Bake: Spread batter evenly into prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar, slice, and serve.
Notes
Use sweet apple varieties like Honeycrisp or Fuji for natural sweetness.
Replace half the butter with applesauce for a lighter version.
Add orange zest or shredded coconut for extra flavor.
Turn these into muffins by dividing the batter into muffin tins and baking for 20–25 minutes.
Top with a simple glaze made from powdered sugar and apple juice for a pretty finish.
