Raw Apple Spice Cake With Browned Butter Icing
A moist, spice‑laden apple cake with a buttery, caramelized icing, perfect for fall gatherings or a cozy afternoon snack.
Ingredients
Instructions
- Cream the shortening, sugar, eggs, vanilla, and orange peel until well combined.
- Sift the flour with nutmeg, cinnamon, and soda, then fold into the creamed mixture. Add grated apples, walnuts, and raisins if using.
- Spread the batter into a greased and lightly floured 13 x 9‑inch pan.
- Bake for 35 to 40 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using unsweetened applesauce instead of shortening or butter. You can also substitute half of the sugar with honey or maple syrup for a different sweetness profile. If you're looking for extra flavor, add a pinch of ginger or clove to the spices. To enhance the texture, try using a mix of different apples for complex flavors.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Serve it warm with a drizzle of the browned butter icing for extra richness. It can also be enjoyed alongside a cup of coffee or tea for an afternoon snack. Consider serving it with Garlic Roasted Potato Wedges for a balanced meal.
Storage & Reheating
Store any leftover apple spice cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or until heated through. Avoid overheating to keep the cake moist.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Apple Spice Cake With Browned Butter Icing contains roughly 479 calories, with 10g protein, 71g carbohydrates, and 10g fat. It is an excellent source of iron (22% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this cake?
Absolutely! Different apple varieties can add unique flavors and textures to your cake. Tart apples like Granny Smith work wonderfully, but you can also mix in sweeter varieties like Fuji or Honeycrisp for a balanced taste.
Is it necessary to use raisins in this recipe?
Raisins are optional in this recipe. If you're not a fan or prefer a different texture, you can omit them or substitute with dried cranberries or chopped dates for a similar sweetness.
How can I make the icing for this cake?
To create a simple browned butter icing, melt butter in a saucepan until it turns a golden brown and has a nutty aroma. Remove from heat, let it cool slightly, then whisk in powdered sugar and a splash of milk until smooth. Drizzle over the cooled cake for a decadent finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).