Apple Spice Cake


Every New Years Eve, we have a party at my house. The party is not, however, held primarily in the spirit of welcoming in the new year. It is to celebrate my dad. For his birthday, we invite a few close friends over, have Valentino’s Take N’ Bake Pizza, and usually remember to celebrate the New York New Year at 9p.m. so that we can head to bed shortly afterward, with full tummies and daunting visions of New Years resolutions dancing in our heads. We savor that last bite of cake, remembering that the next day brings January and high expectations of healthy recovery from the holidays.


My dad loves spice cake. Other than December 31st, we never eat it, so usually the making of his dessert involves an egg, some vegetable oil, and a Betty Crocker box. But this year I wanted to branch out and make him a cake from scratch. I adapted the recipe from Naturally Ella’s Spiced Apple Bundt Cake with Cream Cheese Frosting. The cake is very light and moist, and the frosting is good enough to eat alone. It would also be a great option for an indulgent lazy Sunday breakfast or an afternoon snack with a cup of tea.


  • 1 cup buttermilk
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp vanilla
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup maple syrup
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 1/2 cups A.P. flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 large green apples, peeled and sliced thin

For the frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup of butter at room temperature
  • 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg


1. Preheat the oven to 375°. Lightly grease a bundt pan with butter or oil.

2. In a saucepan, heat the buttermilk, spices and vanilla and bring to a simmer. Cut the butter into pieces and then add to the mixture after it is removed from the heat. Allow to cool, making sure that the butter has been completely incorporated.

3. Combine flour, salt, and soda in a large bowl. In a separate bowl, combine the cooled buttermilk mixture, eggs, sour cream, maple syrup, and sugar. Pour the wet ingredients into the dry and stir well until combined.

4. Peel and core the apples, and slice thinly.


Once the apples are sliced, add 1/3 of the batter to the bundt pan, and then add one layer of sliced apple on the top.


Next, add another third of the batter and the remainder of the apples. Add the last of the batter on top.


Bake for 35-40 minutes until an inserted knife comes out clean.


5. Remove the cake from oven and let cool in the pan. Then loosen the sides of the cake and flip over, removing the cake from the pan.

6. For frosting: Combine all ingredients in a mixer and mix on high for several minutes. Make sure that the cake is completely cool before frosting.


Add a nice thick layer – there will be plenty of frosting! We had a little bit leftover.