CINNAMON APPLE CAKE

When December arrives, you can bet fruit cakes will start flooding store shelves like festive confetti. And to be honest? Even seeing one is too much for me. Something about that chewy texture and odd blend of ingredients just doesn’t scream holiday cheer.

So, when this month’s Foodie Extravaganza theme turned out to be—you guessed it—fruit cake, I was tempted to sit it out. But then inspiration struck: what if I could reimagine fruit cake into something I’d actually enjoy eating? That’s exactly what I did. Out went the mystery fruit bits, and in came crisp apples and cozy spices. The end result? A warm, spiced cinnamon apple cake that disappeared almost instantly. (Yes, I shared… but only because my family beat me to it.)

If the thought of classic fruit cake makes you grimace, this aromatic, apple-packed version just might change your mind. Scroll to the bottom for 8 more fresh takes on fruit cake from fellow bakers.

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🍎 Ingredients

Ingredient	Quantity
Softened butter	½ cup
Brown sugar	½ cup
Granulated sugar	½ cup
All-purpose flour	2¼ cups
Oat flour	1 cup
Eggs	2
Salt	1 tsp
Baking soda	1½ tsp
Ground cinnamon	3 Tbsp
Ground ginger	½ tsp
Unsweetened applesauce	2 cups
Diced apples	3 cups
Chopped pecans	1½ cups
Powdered sugar	1 cup
Milk	2 Tbsp
Vanilla extract	1 tsp

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👩‍🍳 Instructions

1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9×13-inch baking dish.
3. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in salt, baking soda, cinnamon, and ginger until fully incorporated.
6. Gradually mix in both flours until you have a smooth batter.
7. Add the applesauce and mix until combined.
8. Fold in the diced apples and chopped pecans gently.
9. Spread the batter evenly into the prepared pan.
10. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
11. While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Add more sugar or milk as needed to reach your desired consistency.
12. Transfer glaze to a piping bag (or zip-top bag with a corner snipped) and drizzle over the cooled cake.
13. Slice and serve—don’t be surprised if it vanishes in minutes!