Apple-Orange Spice Cake

Apple-Orange Spice Cake Recipe
Photo: Becky Luigart-Stayner
This recipe calls for a tube pan (also known as an angel food cake pan), a round pan with deep sides and a hollow center.


18 servings

Recipe from

Nutritional Information

Calories 253
Caloriesfromfat 27 %
Fat 7.6 g
Satfat 1.5 g
Monofat 2.3 g
Polyfat 3.2 g
Protein 3.8 g
Carbohydrate 43 g
Fiber 1.1 g
Cholesterol 49 mg
Iron 1.3 mg
Sodium 180 mg
Calcium 60 mg


Cooking spray
1 tablespoon all-purpose flour
4 large eggs
1 3/4 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
1/2 cup fresh orange juice (about 3 oranges)
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 cup sugar
2 tablespoons low-fat buttermilk
1/4 teaspoon baking soda


Preheat oven to 375°.

To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.

Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.

Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.

To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack.


November 1999
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