Apple Cake with Cream Cheese Frosting
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Cuisine
American, Vegetarian
Apple Cake with Cream Cheese Frosting
Description
Apple Cake with Cream Cheese Frosting begins with a batter that combines all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt with granulated sugar, oil, eggs, and vanilla extract. Chopped apples are incorporated last, giving the cake its signature moist texture and fresh fruit sweetness. The batter is baked until golden and set, then cooled completely before adding the cream cheese frosting.
The frosting blends softened cream cheese and unsalted butter with vanilla and powdered sugar, whipped until smooth and spreadable. This topping provides a creamy and slightly tangy layer that balances the sweet and spiced cake beneath.
This apple cake is best served at room temperature and can function as a holiday dessert or a comforting treat. The cooling step before frosting is essential to prevent melting. The frosted cake can be stored refrigerated in an airtight container for several days to maintain freshness.
Ingredients
For the Apple Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup canola oil or vegetable oil
- 2 egg large
- 2 teaspoons vanilla extract
- 4 cups apple we use Granny Smith and Gala, peeled and chopped
For the Cream Cheese Frosting:
- 8 oz. cream cheese at room temperature
- 4 tablespoons butter at room temperature, unsalted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray and flour a 9x13 pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and allspice. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Slowly stir in the flour mixture. The batter will be thick. Stir in the apples until cake batter moistens.
- Pour batter into prepared pan and bake for 45 minutes or until the cake is golden brown and set. Remove from oven and cool completely on a wire cooling rack.
- While the cake is cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. Add the butter and beat until combined. Add the vanilla and powdered sugar and beat until smooth, about 1 minute.
- Frost the cooled the cake with cream cheese frosting. Cut into pieces and serve.
- Note-The frosted cake can be keet, refrigerated and tightly covered, for up to 3 days. I like the cake chilled or at room temperature.
User Reviews
Overall Rating
4.5
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