Sweet Potato Apple Cake

This sweet potato apple cake brings together the warm spices and natural sweetness that make autumn gatherings feel cozy and inviting. With mashed sweet potatoes and grated Gala apples folded into a spiced batter, it offers both moisture and a tender crumb. When finished with a light brown sugar glaze, this cake becomes a comforting treat perfect for Thanksgiving, Christmas, or just a crisp fall afternoon.

I first made this cake after a day spent apple picking with family, and since then it has become a beloved seasonal favorite in our house that everyone looks forward to. The blend of sweet potato and apple flavors feels like a gentle hug on a chilly day.

Ingredients

• Two medium sweet potatoes: cooked and mashed, their natural sweetness and creaminess keep the cake moist while adding nutrients
• Two medium Gala apples: peeled, cored, and grated, these bring a delicate sweetness and fresh texture, use firm, crisp apples for best results
• One and a half cups all-purpose flour: provides structure, sift for a lighter crumb
• One teaspoon baking powder: helps the cake rise
• Half teaspoon baking soda: works with the acidic sweet potato and apple for tender crumb
• Half teaspoon salt: balances the sweetness and enhances flavor
• One teaspoon ground cinnamon: adds warm, aromatic spice
• Half teaspoon ground nutmeg: provides a subtle, nutty background
• Quarter teaspoon ground ginger: a touch of warmth and complexity
• Half cup vegetable oil: keeps the cake moist
• One cup packed light brown sugar: for sweetness and a hint of caramel
• Two large eggs: bind ingredients and add richness
• One teaspoon pure vanilla extract: deepens flavor
• Optional glaze: two tablespoons unsalted butter melted and two tablespoons light brown sugar whisked together for a shiny, caramel like finish

Instructions

Prepare the Sweet Potatoes:

Wash and peel the sweet potatoes. Cook them either by boiling for 20 to 30 minutes until very tender or by roasting at 400 degrees Fahrenheit for about 45 minutes. While still warm, mash thoroughly until completely smooth. Measure out one and a half cups to ensure the right moisture balance.

Prep the Apples:

Peel, core, and coarsely grate the Gala apples. Use a food processor or a box grater to get fine shreds that will blend well into the batter. Lightly squeeze the grated apples to remove some excess moisture but keep enough juice for flavor and texture.

Mix Dry Ingredients:

In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure the spices are well distributed for even flavor throughout the cake.

Combine Wet Ingredients:

In a separate bowl, beat together the vegetable oil, brown sugar, eggs, and vanilla extract until the mixture becomes smooth and well blended. Stir in the mashed sweet potato, then gently fold in the grated apples.

Combine Wet and Dry Mixtures:

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, fold everything gently together just until the flour streaks disappear. Do not overmix because that can make the cake dense and tough.

Bake the Cake:

Preheat your oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 inch round or square cake pan. Pour in the batter and smooth the top evenly. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Glaze Optional:

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk melted butter and brown sugar until combined. Brush it over the top of the warm cake for that perfect shiny finish with a caramel hint.

I love how the grated Gala apples gently peek through the cake, adding a fresh bite alongside the warm spices. This recipe always brings back memories of chilly autumn afternoons spent peeling apples with my aunt, making the whole baking experience feel like a shared family ritual.

Storage tips

Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to two months. Thaw overnight in the fridge and warm slightly before serving for best texture.

Ingredient substitutions

Use Honeycrisp or Fuji apples if you want a crisper texture and a slightly more aromatic apple flavor. Whole wheat flour can replace half the all purpose flour for a nuttier taste and added nutrition without sacrificing moisture. Swap vegetable oil with melted coconut oil for a subtle coconut note that pairs beautifully with the sweet potatoes.

Serving suggestions

Serve slices warm with a scoop of vanilla ice cream or a dollop of crème fraîche to highlight the cake’s cozy spices. Dust lightly with powdered sugar or garnish with thin apple slices for a pretty presentation at gatherings.

Let the cake cool completely before glazing for the best texture. It pairs beautifully with vanilla ice cream or a cup of hot tea.

Common Questions About Recipes

→ How can I avoid a dense or gummy texture?

Overmixing develops gluten resulting in a dense crumb. Also, carefully measure and lightly squeeze excess juice from grated apples to prevent added moisture.

→ Can this cake be prepared ahead and stored?

Yes, it keeps well for 2–3 days in an airtight container at room temperature, and flavors often deepen after a day.

→ Is it possible to prepare the glaze in advance?

The butter and brown sugar glaze is best applied warm but can be made ahead and briefly reheated before brushing.

→ Are gluten-free adjustments available?

Substitute all-purpose flour with a gluten-free baking blend, keeping an eye on moisture levels for optimal texture.

→ What enhances the cake’s flavor when using sweet potatoes?

Roasting sweet potatoes caramelizes their sugars, enhancing sweetness and depth compared to boiling or steaming.

→ What are good additions for extra texture?

Try folding in toasted pecans, walnuts, or dried cranberries to add crunch and autumnal flair.