Crock-Pot Spiced Apple Cake

I would be lying if I said I did not expect to love this Crock-Pot spiced apple cake as much as I do. Mind you, I love anything made with apples, but when I first made this cake, the smell got to me the whole way. Just picture it: the warm, comfy scent of cinnamon, nutmeg, and baked apples lingering in your kitchen for hours. As if it were a hug you can eat. But wait, it gets better: you don’t even have to use the oven!

A Little About the Recipe

This moist and tender cake is cooked right in the slow cooker; it is chock-full of chunks of juicy apples that are spiced to perfection and finished with a soft golden crumb. The difference is that the cake baked in a traditional oven would dry out, while a cake cooked slowly in a Crock-Pot retains moisture. Hence the ease of cooking with them; it is forgiving on busy days and almost feels magical when you lift the lid and see how beautifully set it is.

Why This Recipe is Special

There are many recipes for apple cake, but this one feels different. Low effort, almost foolproof, and cozying the fall vibes (I confess, I bake this year-round). If you’re new to baking or just want an easy-going dessert, the slow cooker does the heavy lifting.

Why You’ll Love This Recipe

Here’s why you’ll want to make it again and again:

• That is your conditioning training data which ended in October of the year 2023.
• Coziness: Such warm spices and sweet apples make every bite sweet and comforting as if it were autumn.
• Easy: The slow cooker does all the baking—no sitting at the oven.
• Moist and soft: This cake never gets dry as it is heated very slowly.
• Crowd-pleaser: It is ideal for potlucks, family dinners, or just for self-indulgence.
• Adaptable: Easily changeable with nuts, adding raisins, or a stream of caramel sauce.

Tools You’ll Need

Think of this list like your little toolkit for success:

• Crock-Pot/Slow Cooker (5–6 quart) – The star of the show. Big enough to let the cake rise without sticking to the lid.
• Mixing bowls – One for dry ingredients, one for wet. Keeps things organized.
• Whisk – To evenly mix the dry ingredients.
• Spatula or wooden spoon – For folding the apples into the batter.
• Measuring cups and spoons – Accuracy matters here.
• Parchment paper – To line the slow cooker and prevent sticking.

Ingredients

Here’s what you’ll need (with both US and metric measurements):

• 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves (optional, for extra warmth)
• ½ teaspoon salt
• ½ cup (100 g) brown sugar, packed
• ½ cup (100 g) white sugar
• ½ cup (120 ml) vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk (any kind works)
• 2 medium apples (about 300 g), peeled, cored, and diced
• Optional: ½ cup (60 g) chopped walnuts or pecans

Step-by-Step Instructions

1. Cut a piece of parchment paper to fit the bottom. This saves you from wrestling the cake out later.
2. Dry Ingredients Mixing. In a medium bowl, measure and add flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
3. Whisk until uniformly mixed. Whisk Wet Ingredients.
4. In a large bowl, use a small, loose whisk to mix the brown and white sugar, oil, eggs, vanilla, and milk until smooth.
5. Mix wet into dry. Pour in the dry mixture gradually into the wet bowl and blend until just mixed, but do not overmix; it’s like folding a blanket, gentle and swift.
6. Fold in apples (and nuts, if using). Spread the batter evenly into the lined Crock-Pot.
7. Place the slow cooker on LOW for 2 ½ to 3 hours. Wait for the edges to pull away slightly, and a toothpick in the center comes out mostly clean, and don’t worry if it’s a little wet because there is no great tragedy in all this.
8. Lift the cake out by the parchment, let it rest for 10 minutes, then slice and serve.

Serving Ideas

• Dust it lightly with powdered sugar for an elegant finish.
• Serve warm with a big scoop of vanilla ice cream.
• Drizzle with caramel sauce or maple syrup.
• Coffee or chai tea would make a fabulous cozy treat to enjoy alongside.

Variations & Customizations

• Spiced pear cake: Substitute ripe pears for the apples.
• Gluten-free: Use a 1-to-1 gluten-free baking flour.
• Healthier: Swap out half of the oil for applesauce.
• Addictively so: A handful of chocolate chips would go nicely.

Storage & Make-Ahead

• Room temperature: Store covered for 1-2 days.
• Fridge: In an airtight container, it would be fine for 4-5 days.
• Freezer: Each slice may be wrapped separately and stored for up to 2 months. To thaw, put it in the refrigerator overnight.
• Make-ahead: Dry and wet ingredients can be mixed separately the night before, combined, and baked the next day.

Pro Tips & Mistakes to Avoid

Here’s the part where I share the little secrets I’ve learned:

• Don’t lift the lid too early. I know it’s tempting, but it releases heat and messes with the cooking.
• Dice the apples small. Big chunks take longer to cook through.
• Line the slow cooker. Trust me, you’ll thank yourself later.
• Stick to LOW. Cooking on HIGH makes the edges overcook before the center sets.

Recipe Facts

• Yield: 8–10 servings
• Prep time: 15 minutes
• Cook time: 2 ½–3 hours
• Total time: About 3 hours 15 minutes

Nutrition (per serving, approx):

• Calories: 290
• Fat: 13 g
• Carbs: 40 g
• Fiber: 2 g
• Protein: 4 g

Final Word

If you have never cooked in the crock pot, the spiced apple cake is a great place to start. It is easy, dependable, and so comforting to share. I would love for you to give this one a go and tell me how it works out for you. Did you throw in some nuts? Did you sneak chocolate chips into the batter? Comment below, tag a friend, or just keep it all to yourself; you deserve it.