Fall Chai Spiced Apple Cake Recipe

Chai Spiced Apple CakeTwo of my boys’ best friends, who happen to be brother and sister, live just a few minutes away, and we spend a lot of time at their house.

When the kids met each other a few years ago, their mom quickly became one of my friends, too.

Their house is so familiar now that my boys just run in, shedding their shoes as they do, hardly greeting any parents they may see en route.

In their wonderful yard, the kids play, the dogs tackle each other, and my friend and I get some time to chat.

Maple and Boomer                                                      Maple and Boomer — also best friends

Their yard is also the place where four, gorgeous Fuji apple trees stand.  At the moment, abundant with beautiful, ripe apples.

Fuji ApplesSome Fujis hang in clusters from the tree like bells, while others cling to a branch.  I absolutely love it!Chai Spiced Apple CakeThis cake is full of fall flavors — the chai spices are warming and comforting, and the fresh apples and moist cake are beyond delicious!

Notice that any grooves in the cake will fill with the chai spiced glaze, that will become almost like caramel.

Chai Spiced Apple CakeIt’s perfect for brunch, dessert after any meal, and might be best shared amongst friends in a lovely yard.Fuji Apples

5.0 from 1 reviews
Fall Chai Spiced Apple Cake Recipe
Prep time
Cook time
Total time
Serves: 12
For the cake:
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • ¾ teaspoon sea salt
  • 1-1/4 teaspoon of each: ground cardamom, cinnamon, cloves, ginger, and black pepper
  • 1 cup, plus 2 teaspoons grape seed oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups peeled and thinly sliced Fuji apples (about 3 apples)
For the glaze:
  • ½ cup unsalted butter
  • ¼ cup water
  • 1-1/2 cups powdered sugar
  • ¾ teaspoon of each: ground cardamom, cinnamon, and cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon sea salt
For the cake:
  1. Preheat the oven to 350 degrees F.
  2. Use a pastry brush to grease a bundt pan with the 2 teaspoons of the grape seed oil.
  3. In a large mixing bowl, add the sugar, flour, baking soda, salt and spices.
  4. Mix the dry ingredients until they are well combined. Make a small well in the center.
  5. Add the 1 cup of grape seed oil, eggs and vanilla directly and fold them into the dry ingredients until the mixture is smooth.
  6. Add the apple slices and mix just to incorporate them evenly. (This is a thick batter, so you might need to use your hands for this part, and many of the apple slices might break -- that's okay!)
  7. Add the batter to the oiled bundt pan and bake in the 350 degree F preheated oven until the cake does not jiggle, is lightly browned, and is beginning to crack on top, about 40 minutes. (If you're not sure if it's done, stick a long wooden skewer in the cake -- if it comes out clean, or almost clean, the cake is done.)
  8. Let the cake cool in the pan for about 20 minutes, then use a large platter to invert it.
For the glaze:
  1. Melt the butter in a small saucepan. Add the water, sugar, spices and salt, and use a whisk to mix until it's smooth.
  2. Drizzle the glaze over the cake while it's still warm -- some will seep into the cake, some will drip down the sides, and some will fall to the bottom of the platter.
I love this with Fuji apples, but Granny Smiths, or another crisp, firm apple would also be great.




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  1. Shara Martin says

    I have to say that I’m one of the lucky ones who’ve had the pleasure of receiving (and eating!) a slice of this cake from Valentina herself. It is absolutely deeelish! My 8 year old son loved it too. I can’t wait to make my own! Thanks Valentina!

    • valentina says

      I like using grapeseed oil for this because it’s essentially flavorless, and I really wanted the spices to shine. Other fats would works as well, though. Enjoy! 🙂

  2. Ellen says

    This is wonderful. I love chai and I made it for our neighborhood eclipse viewing party in the morning. I did have to cook it for 70 minutes. I must have used too many apple slices. Fortunately the top still turned out just right. I’m actually baking a second one and put in fewer apples but it still needs about an hour, I think.

    • valentina says

      You’ve made my day. (And this makes up for me not getting my eclipse glasses and not looking at it.) Thank you for making my cake and sharing it with neighbors — that’s what cooking is all about. Enjoy! XO

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