Are your tastebuds ready for the best apple cake? It’s topped with a cream cheese frosting after all… now I know I have your attention!
Cinnamon, spice, pumpkin, apple… they’re all so good! But there’s something extra good about this apple cake.
There’s moist, shredded apple throughout and just a touch of cinnamon. Plus, the cream cheese frosting!
When my Mom’s birthday rolls around, she often requests this cake.
Instead of a traditional 13×9 cake, I made cupcakes for her celebration. It works wonderfully. I love when I have baking options!
I use Gala apples when I made this for Mom’s birthday, but any good baking apple will do. And while the recipe calls for nuts, they’re totally optional.
I actually like them sprinkled on top of the frosting as opposed to in the cake… just a preference, but I thought I’d share!
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!
- 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 to 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°.
- 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 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 to get to know each other a little better.
I typically take it out of the fridge and let it sit for 10 or so minutes before slicing and serving.
This cake is hard to beat… but if apples aren’t your thing, I have plenty of other amazing cake options you can bake. Here are some ideas!
- Hawaiian Sheet Cake
- Creamy and Delicious Baked Cheesecake
- Grasshopper Cake
- Banana Cake with Lemon Buttercream Frosting
- Strawberry Cake
If you have a minute, please share your comments about the apple cake (or any of my cakes) below!
I love to hear from you and it makes me happy when my family recipes become family favorites for you too.
From my kitchen to yours,
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