Are your tastebuds ready for the best apple cake? Oh, did I mention this harvest apple cake is topped with a cream cheese frosting? Now I know I have your attention!
Don’t you love the flavors of fall? Cinnamon, spice, pumpkin, apple….oh, they’re all so good! But there’s something extra good about this apple cake-moist, shredded apple throughout, a touch of cinnamon, and that cream cheese frosting! It’s fall in every bite!
It was recently my Mom’s birthday, and do you know what cake she requested? Yep! Harvest Apple Cake! I made cupcakes instead of a traditional 13×9 cake for the birthday celebration. It worked great! I love when I have baking options!
I used Gala apples when I made this for Mom’s birthday, but any good baking apple will do.
While the recipe calls for nuts (optional) I actually like them sprinkled on top of the frosting as opposed to in the cake. Just preference on my part, but thought I’d share!
Harvest Apple Cake with Cream Cheese Frosting
- 2 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 4 cups grated apples, peeled
- 1/2–1 cup nuts
- 1 (8-oz.) package of cream cheese, softened at room temperature
- 3 Tbsp butter, melted
- 1 tsp vanilla
- 1–1/2 cup powdered sugar
- Preheat the oven to 350°F. Grease and flour a 9” x 13” pan or two 8” round cake pans.
- To prepare the cake, beat the eggs and oil until foamy. Add the sugar, flour, vanilla, cinnamon, baking soda, and salt and mix until well combined. It will be very thick and more like dough. Don’t worry, it loosens up once you add the apples. Gently stir in the grated apples and the nuts.
- Pour the batter into a lightly greased and floured pan and bake for 45–60 minutes. (Check regularly while baking to make sure the top doesn’t overcook.) Bake until golden in color and cooked all the way through. A knife should come clean when tested in the center. Allow the cake to cool completely.
- While the cake is cooling, prepare the frosting by adding the cream cheese and butter to a bowl. Cream together by hand or by using a stand mixer. Add in the vanilla and powdered sugar and mix well. Frost the cake when it’s completely cool.
I really think this cake is best if frosted and then refrigerated for a few hours or overnight. It gives the frosting a chance to firm up a bit and lets the flavors and juices in the cake get to know each other a little better. I usually take it out of the fridge and let it sit for 10 minutes before slicing and serving.
Fall is filled with so many wonderful things for around your home. If you’re looking for decor inspiration, be sure to check out my 50 fabulous finds for fall.
I also have an entire collection of fall decor and baking essentials you can check out too.
Please share your comments about the apple cake below! I love to hear from you and it makes me so happy when my family recipes become family favorites for you too.
Happy Fall Y’all!
From my fall kitchen to yours,