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Autumn Apple Cake With Cream Cheese Frosting That Delights

Autumn Apple Cake With Cream Cheese Frosting That Delights

A moist, cinnamon-scented apple cake packed with tender chopped apples and finished with smooth cream cheese frosting. This 9-by-13-inch cake makes 12–16 servings and is especially lovely for fall celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Apple Cake
  • 1 cup Unsalted butter, softened
  • 2 cups Granulated sugar
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
  • 3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 4 cups Peeled and chopped firm apples
Optional Additions
  • 1/2 to 1 cup Chopped walnuts or pecans
  • 1/2 teaspoon Ground nutmeg
  • 1 small pinch Ground cloves
Cream Cheese Frosting
  • 8 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 2 cups Confectioners’ sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan, or line it with parchment.
  2. Cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Whisk the flour, baking soda, salt, and cinnamon together in a separate bowl. Gradually add the dry mixture to the butter mixture, mixing only until combined.
  5. Fold in the chopped apples and any optional nuts or spices. The batter will be thick, so spread it evenly in the prepared pan.
  6. Bake for 40–50 minutes, until the top is golden and a toothpick inserted in the center comes out with only a few moist crumbs.
  7. Cool the cake completely in the pan before frosting. Beat the cream cheese and butter until smooth, add the confectioners’ sugar gradually, and beat in the vanilla before spreading over the cooled cake.

Notes

Use firm apples such as Granny Smith, Honeycrisp, or Braeburn, cut into even 1/4- to 1/2-inch pieces. Do not frost the cake while warm. For less-sweet frosting, begin with 1 1/2 cups confectioners’ sugar and add more to taste; refrigerate briefly if the frosting is too soft to spread.