Getting Well Apple Spice Cake
A soul-soothing, spiced apple cake layered with a cinnamon-brown sugar ribbon and drizzled with a warm rum glaze.
This recipe was one of the most popular when I ran my bakery. When it comes to flavors, I love cakes infused with apples and warm spices. These cakes have long held a place in home baking across European and American traditions. Spices like cinnamon and pumpkin pie spice (a fragrant blend of cinnamon, nutmeg, ginger, and cloves) evoke immediate nostalgia, while sour cream in the batter provides the acidity needed to tenderize the gluten, yielding a remarkably soft and moist crumb.
The secret to bringing out deeper, butterscotch-like notes in spiced cakes comes from brown sugar and dark spirits—such as rum, whiskey, or cognac—which add a rich warmth to the glaze.
From Pure Pleasure: Spellbinding Recipes, by Harry Pagancoss, 2011.
Harry's Getting Well Apple Spice Cake
Prep Time: 25 mins | Bake Time: 60 mins | Oven: 350°F (175°C) | Yield: 10–12 servings
Ingredients
Cake Batter
- 3 cups self-rising flour (sifted prior to measuring)
- 4 large eggs
- 2 cups granulated sugar
- 1 cup canola oil (or brown butter for enhanced flavor)
- 2 tbsp melted butter
- 1 cup sour cream
- 4 Golden Delicious apples (peeled & grated)
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- 1 tbsp pumpkin pie spice
Sugary Filling
- 1½ cups light or dark brown sugar
- 2 tbsp ground cinnamon
Cinnamon Rum Glaze
- 1 tsp ground cinnamon
- ½ cup powdered sugar
- 2 tbsp unsalted butter
- 2 tbsp dark rum, whiskey, or cognac
- Pinch fine sea salt
Method
1. Prepare the Filling & Apples
- Combine 1½ cups brown sugar and 2 tbsp ground cinnamon in a small bowl; set aside.
- Peel and grate the 4 Golden Delicious apples. Mix ½ cup of the prepared sugary filling directly into the grated apples. Let sit for a few minutes, then drain excess liquid before incorporating into the cake.
2. Mix the Cake Batter
- Preheat your oven to 350°F (175°C) and generously grease a deep baking pan.
- In a large mixing bowl, whisk together 2 cups granulated sugar and 4 eggs.
- Add 1 cup canola oil (or cooled browned butter), 2 tbsp melted butter, 1 tbsp vanilla extract, 1 tbsp pumpkin pie spice, and ¼ tsp salt. Beat until fully combined.
- Alternating in batches, add the sifted self-rising flour and 1 cup sour cream to the wet mixture until just incorporated.
- Gently fold in the drained grated apples.
3. Layer & Bake
- Pour half of the cake batter into the prepared baking pan.
- Sprinkle a generous layer of the sugary filling over the batter.
- Pour the remaining batter on top and sprinkle with the rest of the sugary filling.
- Bake for 1 hour, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Allow to cool slightly.
4. Glaze & Serve
- In a small saucepan over medium heat, combine 1 tsp cinnamon, ½ cup powdered sugar, 2 tbsp unsalted butter, 2 tbsp dark rum/whiskey, and a pinch of salt.
- Stir continuously until completely melted and smooth.
- Pour the glaze over the cake while it is still warm so it seeps into the top layer.
Variations
Use whiskey, bourbon, or cognac.