This spiced loaf cake is beautifully moist, richly flavored with warm spices, and finished with a silky cream cheese icing. Apple butter and a touch of molasses keep the loaf tender and add depth, while cinnamon, nutmeg, ginger and a hint of cardamom give it a cozy, aromatic profile. Simple to make and perfect for sharing, this cake is an excellent reason to bake and top with cream cheese icing.
- Spiced Loaf Cake Notes:
- Spiced Loaf Cake Baking Tips:
- Frequently Asked Questions (FAQs):
- Q: Can I use different flour instead of all-purpose flour?
- Q: Can I substitute apple sauce for apple butter?
- Q: How should I store the spiced loaf cake?
- Q: Can I freeze the spiced loaf cake?
Spiced Loaf Cake Notes:
- All-purpose flour: For consistent results, weigh the flour when possible. If you don’t have a scale, spoon the flour into the measuring cup and level it off for accuracy.
- Spices: This recipe uses cinnamon, nutmeg, ginger, and a little cardamom, plus small amounts of clove and allspice for a bold spice profile. Adjust the spice amounts to suit your taste. If you’re missing cardamom, clove, or allspice, the cake will still be delicious without them.
- Apple butter: Choose a thick, high-quality apple butter for concentrated apple flavor. Homemade apple butter works well if it’s cooked down and smooth. Applesauce is not a good substitute because it contains more water and will affect texture.
- Oil: Use a neutral oil like vegetable or canola to keep the cake moist without adding competing flavors. Butter will produce a different texture; oil helps maintain tenderness.
- Sugar: Granulated sugar is used to balance the spices and apple butter.
- Eggs: Room-temperature eggs incorporate more evenly and help create a uniform crumb.
Spiced Loaf Cake Baking Tips:
- Proper mixing: Combine wet and dry ingredients gently and thoroughly. Overmixing can make the cake dense.
- Loaf pan preparation: Grease and line the pan with parchment, leaving an overhang for easy removal.
- Cake testing: Insert a toothpick or cake tester into the center; when it comes out clean with a few crumbs, the cake is done.
- Cooling: Let the loaf rest in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before icing to avoid a soggy topping.
Frequently Asked Questions (FAQs):
Q: Can I use different flour instead of all-purpose flour?
A: Different flours have varying protein levels and will change the cake’s texture. For best results, use all-purpose flour or follow specific substitution guidelines for other flours.
Q: Can I substitute apple sauce for apple butter?
A: Applesauce contains more water and will alter texture and flavor. Apple butter provides a richer, more concentrated apple taste; it’s the recommended choice for this loaf.
Q: How should I store the spiced loaf cake?
A: Keep the cooled cake in an airtight container at room temperature for up to three days. Cover it to prevent drying.
Q: Can I freeze the spiced loaf cake?
A: Yes. Wrap the cooled cake tightly in plastic wrap or foil, place it in an airtight container or freezer bag, and freeze. Thaw at room temperature before serving.
Spiced Loaf Cake with Cream Cheese Icing
Ingredients
- 1 2/3 all-purpose flour 225 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 T cinnamon
- 2 t nutmeg
- 2 t ginger
- 1/2 cardamom
- 1/8 t allspice
- ⅛ t clove
- 1 cup apple butter 240 ml
- 1 cup oil 240 ml
- ⅓ cup water 80 ml
- 1 1/4 sugar 250 g
- 1 teaspoon salt
- 3 eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla
Cream Cheese Icing:
- 1/2 stick butter 56 g or 1/4 cup
- 1/2 stick cream cheese 113 g or 1/2 cup
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract optional
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
Instructions
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Preheat the oven to 325°F (165°C). Grease and line two medium loaf pans (8 x 4 inches) or one 9 x 5-inch pan with parchment, leaving an overhang for easy removal. Set aside.
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Tip: Two smaller loaves often bake more evenly and have softer edges than one large loaf.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and spices until combined. Set aside.
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In a large bowl, combine the oil and sugar until even. Add eggs one at a time, whisking about 2 minutes after all are added. Stir in the apple butter, vanilla, salt, water, and molasses until fully incorporated.
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Fold the dry ingredients into the wet mixture and whisk gently until just combined. Avoid overmixing to keep the crumb tender.
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Divide the batter between the prepared pans and bake: about 50–55 minutes for two medium loaves, or about 1 hour 10 minutes for one 9×5-inch loaf, until a tester inserted in the center comes out clean. Cool in the pan briefly, then transfer to a wire rack.
Cream Cheese Icing:
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In a mixer bowl, beat softened butter and cream cheese together until smooth.
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Beat on medium-high until light and fluffy, about 2 minutes.
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Add salt, almond extract (if using) and vanilla, and mix to combine.
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On low speed, add powdered sugar 1/2 cup at a time until incorporated.
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Increase speed to medium-high and whip until the frosting is light and fluffy, about 2 minutes.
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Spread the icing evenly over the completely cooled loaf.
