Sweet Potato Apple Cake

This sweet potato apple cake combines the rich earthiness of mashed sweet potatoes with the bright fresh flavor of grated apples and a cozy blend of warm spices It’s a perfect dessert to bake when the air turns crisp and the leaves begin to fall Whether shared at a holiday table or enjoyed with a cup of tea this cake offers moist tender crumb and a subtle sweetness that feels like a warm hug Adding the optional brown sugar glaze gives it a glossy caramelized finish that takes the flavor up a notch and makes it hard to resist serving seconds

I first made this cake after a day spent apple picking with family and the memories of crisp air and warm kitchen filled every bite Now it’s become a seasonal tradition that always brings everyone to the table with smiles

Ingredients

• Two medium sweet potatoes: cooked and mashed for natural sweetness and moisture Choose firm potatoes with smooth skin
• Two medium Gala apples: peeled cored and grated to add juicy tartness balanced with sweet spice Using fresh crisp apples is important to keep the cake moist
• One and a half cups allpurpose flour: to form the cake’s structure For a nuttier flavor half the flour can be substituted with whole wheat
• One teaspoon baking powder: for leavening to help the cake rise gently
• Half teaspoon baking soda: to work with the sweet potatoes’ acidity for tenderness
• Half teaspoon salt: to enhance the other flavors
• Spices: one teaspoon ground cinnamon half teaspoon ground nutmeg and a quarter teaspoon ground ginger for warm spiced complexity Choose fresh aromatic spices for the best flavor
• Half cup vegetable oil: for moistness and softness but melted coconut oil can be used to add fragrant richness
• One cup packed light brown sugar: to sweeten and complement the apple and sweet potato flavors with its gentle molasses notes
• Two large eggs: to bind the ingredients and add body
• One teaspoon pure vanilla extract: for depth and warmth
• Optional glaze: two tablespoons melted unsalted butter with two tablespoons light brown sugar to add a glossy caramel finish

Instructions

Prepare the Sweet Potatoes:

Wash and peel your sweet potatoes Cook them thoroughly by boiling for about twenty to thirty minutes or roasting at 400 degrees Fahrenheit (two hundred degrees Celsius) for roughly fortyfive minutes until completely tender Mash them while still warm until perfectly smooth and measure out one and a half cups for the cake batter

Prep the Apples:

Peel and core the Gala apples then grate them finely enough that shreds are discernible yet delicate Squeeze gently to remove some excess moisture but avoid drying them out entirely as their juices nourish the cake’s softness and flavor

Mix Dry Ingredients:

In a large mixing bowl whisk together the flour baking powder baking soda salt cinnamon nutmeg and ginger Ensure the spices are evenly distributed so every bite tastes uniform and delicious

Combine Wet Ingredients:

Beat together the vegetable oil brown sugar eggs and vanilla extract in a separate bowl until the mixture is smooth and well blended Stir the mashed sweet potato into this wet mixture then carefully fold in the grated apples

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry bowl and gently fold together with a spatula or wooden spoon until just combined Avoid overmixing because that activates gluten and risks creating a dense heavy cake rather than a tender one

Bake the Cake:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) Grease and flour a nineinch round or square cake pan Pour the batter in and smooth the top with your spatula Bake for thirtyfive to forty minutes or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs clinging

Cool and Glaze (Optional):

Let the cake cool in the pan for about fifteen minutes before transferring it to a wire rack For the glaze whisk melted butter and brown sugar together then brush over the warm cake for a glossy slightly caramelized finish

One of my favorite moments is watching this cake come out of the oven with its inviting aroma filling the kitchen reminding me of autumns spent with family and friends The blend of tender sweet potatoes and tart apples always brings a smile to my face and makes it a memorable treat

Storage Tips

Store the cake in an airtight container at room temperature for up to three days After that it’s best kept in the fridge where it stays moist and fresh for several more days You can also freeze either the whole cake or individual slices wrapped tightly to preserve freshness for up to three months

Ingredient Substitutions

Honeycrisp or Fuji apples can replace Gala apples for a slightly crisper texture and more aromatic flavor Half the allpurpose flour may be swapped with whole wheat flour for a nuttier taste and added nutrition but be mindful the cake might be denser Melted coconut oil can stand in for vegetable oil to lend a subtle tropical aroma and richness that complements the sweet potatoes well

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche to contrast the cake’s spiced sweetness beautifully A simple dusting of powdered sugar or a few thin apple slices makes a rustic but elegant presentation perfect for gatherings and special occasions

Serve warm for the best flavor It makes a cozy seasonal dessert

Your Recipe Questions Answered

→ Why is my cake dense or gummy?

Overmixing develops excess gluten, resulting in a dense texture. Also, excess moisture from sweet potatoes or apples can affect the crumb—make sure to lightly squeeze grated apples before mixing.

→ Can this cake be made ahead of time?

Yes, storing in an airtight container at room temperature keeps it fresh for 2–3 days. Flavors often deepen after a day.

→ How do I prepare the glaze in advance?

The butter and brown sugar glaze is best applied warm. You can prepare it ahead and briefly rewarm before brushing over the cooled cake.

→ Is a gluten-free version possible?

Substitute the flour with a gluten-free 1:1 baking blend. Be mindful of moisture, as gluten-free versions can sometimes be drier or crumbly.

→ What enhances the cake's texture and flavor?

Roasting sweet potatoes caramelizes sugars for richer taste. Folding in toasted nuts or dried fruit adds texture and autumnal depth.