Apple Cake Recipe with Nutmeg and Cinnamon

apple cake recipe

At my local market, near all of the other apple varieties, there is always a flat of apples with a sign on it: pommes à compote, apples for applesauce. The harvest season here in France is nearly over, but the apples have been stored on the farms and orchards for months, and while their skins might be a bit wrinkled, they’re still delicious when cooked. As I picked some of my own apples a few months ago, I have some pommes à compote in my pantry; this apple spice cake recipe is one of my favorite ways to use them. This apple cake recipe is just the thing to make your home smell like warm autumn spices.

Apple Cake Recipe

Yields: 1 12-inch loaf

This “cake” is technically a quick bread, which means there’s no need to feel guilty should you decide to have a slice or two at breakfast. It’s a clever and delicious way to get your healthy apple a day!


2 apples (baking apples or slightly acidic apples)
1/2 cup vegetable oil
1 cup sugar + 2 tbsp. raw sugar
2 eggs
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 pinch nutmeg


Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan.

Grate the apples (skin and all) into a large mixing bowl. Add the oil, cup of sugar, eggs and vanilla and mix well to combine. Without mixing, sift the flour, baking powder, salt, cinnamon and nutmeg over the top. Carefully fold the dry ingredients into the wet, and pour into the prepared loaf pan. Sprinkle the top of the cake with the reserved sugar.

Bake for 40-50 minutes, until a toothpick inserted into the cake comes out clean. Allow to cool fully before slicing.

Related on Organic Authority:

The Lazy Gal’s Breakfast: Make Quick Breads Over the Weekend, Eat All Week!

Eat Your Veggies: 3 Vegetable Quick Breads for the New Year

Go Loaf Crazy: 3 Creative Quick Breads

Image: Emily Monaco

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco