This Chai Spice Apple Cake is a warm and cozy treat that’s perfect for sharing. With tender apples and fragrant spices like cinnamon and cardamom, it’s a sweet hug in cake form!
You know a recipe is a winner when the smell of it baking fills your home. I can’t resist a slice with a dollop of whipped cream on top. It just makes everything better! 😊
Key Ingredients & Substitutions
Apples: For this cake, I recommend using crisp apples like Granny Smith or Honeycrisp. They provide a nice balance of tartness. If you don’t have those, Fuji or Gala apples can work too, just keep in mind they are sweeter.
Chai Spice Blend: This blend typically includes cinnamon, ginger, cardamom, cloves, and black pepper. If you can’t find pre-made blend, you can mix your own. You could even use just cinnamon and nutmeg if that’s all you have.
Butter: Unsalted butter is ideal for baking, but if you only have salted, just reduce the added salt in the recipe. You could also substitute with coconut oil or a plant-based butter for a dairy-free option.
Walnuts: I love the crunch that walnuts add to the cake. If you have nut allergies or don’t have them on hand, feel free to omit them or replace them with pumpkin seeds for a similar texture.
Yogurt/Sour Cream: I prefer plain yogurt for moisture, but if you have Greek yogurt, it works too! For a non-dairy option, try a dairy-free yogurt. You can substitute with buttermilk if needed.
How Do You Achieve a Perfectly Moist Cake?
To ensure your Chai Spice Apple Cake comes out moist and fluffy, pay attention to the mixing process and ingredient temperatures. Start by creaming the butter and sugar well; this incorporates air into the batter, contributing to a light texture.
- Use room temperature butter so it mixes smoothly with sugar.
- Combine dry and wet ingredients gently—mix until just combined. Overmixing can lead to a dense cake.
- Don’t skip the yogurt or sour cream! They add moisture and keep the cake tender.
- Adding half the apples into the batter helps with moisture, while keeping some on top creates a lovely presentation.
Chai Spice Apple Cake
Ingredients You’ll Need:
For the Cake:
- 2 large apples (preferably crisp, like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp chai spice blend (a mix of ground cinnamon, ginger, cardamom, cloves, and black pepper)
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream
- ½ cup chopped walnuts (optional)
For Garnish:
- Powdered sugar, for dusting
- Caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This cake comes together quickly! You’ll need about 15 minutes for prep and around 40-50 minutes for baking. After baking, let it cool for about 10 minutes before transferring it to a rack. Total time, including cooling, is around an hour and a half!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). To prevent sticking, generously grease and flour an 8-inch round cake pan. This helps the cake pop out easily once it’s baked!
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, chai spice mix, and salt. This ensures the spices and leavening agents are evenly distributed throughout the cake. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This step is key for a tender cake as it incorporates air.
4. Add the Eggs and Vanilla:
Now, beat in the eggs one at a time, mixing well after each addition to keep the batter smooth. Finally, stir in the vanilla extract—it adds a lovely flavor!
5. Mix in the Dry Ingredients and Yogurt:
Begin adding the dry flour mixture to the creamed butter. Alternate this with adding the yogurt, starting and ending with the dry mixture. Mix just until combined—overmixing can make the cake tough. If you’re using walnuts, gently fold those in now.
6. Fold in the Apples:
Next, take half of the sliced apples and gently fold them into the batter. This will give the cake some delicious apple flavor throughout.
7. Prepare for Baking:
Pour the batter into your prepared cake pan and smooth out the top. Arrange the rest of the apple slices decoratively on top of the batter. This not only looks beautiful but allows those apples to caramelize nicely while baking!
8. Baking the Cake:
Bake in the preheated oven for about 40 to 50 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is done!
9. Cool the Cake:
Once baked, allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This step prevents the bottom from getting soggy.
10. Finishing Touches:
Before serving, dust the top with some powdered sugar for a sweet touch, and if you’re feeling fancy, drizzle some caramel sauce over the top. Serve slices warm with a cup of chai tea or coffee for a delightful treat!
Enjoy this comforting Chai Spice Apple Cake and feel the warmth of its flavors in every bite! 🍏✨
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices for their crispness and tartness, you can use any apple variety you have on hand. Just remember that sweeter apples like Fuji or Gala will make the cake sweeter.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, it can be wrapped tightly and frozen for up to a month. Just thaw it overnight in the fridge before serving.
What Can I Use Instead of Yogurt or Sour Cream?
If you don’t have yogurt or sour cream, you can substitute with buttermilk or a dairy-free yogurt alternative. This will still keep the cake moist and tender. Just make sure the consistency is similar to yogurt.
How Should I Store Leftovers?
Leftover Chai Spice Apple Cake should be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For best results, if you’re adding caramel sauce, drizzle it just before serving to prevent sogginess.
