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Apple Cake with Cream Cheese Icing recipe

Apple Cake with Cream Cheese Icing recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This delicious apple cake is a cinch to make. It's moist, packed full of apples, spiced with cinnamon, dotted with walnuts and topped with a cream cheese icing.

74 people made this

IngredientsMakes: 1 20x30cm cake

  • For the Cake
  • 250g plain flour
  • 400g caster sugar
  • 2 eggs
  • 115g butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 120g chopped walnuts
  • 1 1/2 (395g) tins apple fruit filling, such as Hartley's
  • For the Icing
  • 240g icing sugar
  • 115g butter, softened
  • 1 teaspoon vanilla extract
  • 85g cream cheese

MethodPrep:30min ›Cook:1hr ›Extra time:3hr cooling › Ready in:4hr30min

  1. Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm or similar sized cake tin.
  2. Place flour, caster sugar, eggs, 115g butter, salt, bicarbonate of soda, cinnamon, 1 teaspoon vanilla, walnuts and apple filling into a bowl and stir. Pour batter into prepared tin.
  3. Bake in preheated oven for 1 hour. Let cool.
  4. Meanwhile, make the icing. Beat together icing sugar, 115g butter, vanilla and cream cheese until fluffy. Spread icing on top of cooled cake.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(73)

Reviews in English (59)

ive made this once and it was lovely. i was wondering if i could use ground almonds instead of flour for this recipe?-24 Feb 2012

by SUNSHINE13

This was a very easy recipe to make and tastey as well. I took the advice of others and doubled the apples, which made it very thick, but good. Almost bread like. I omitted the nuts as no one at my house likes nuts. Was moist and the icing was good, not too sweet, as canned icing can be. Next time I would add more cinnamon and maybe more vanilla next time for extra flavor, but I would make again.-01 Jul 2002

by AUTUMNANNE

This was really tasty- but I wish someone would have mentioned how QUICKLY the cake browns on top. I kept taking it out because I thought it was going to burn on top, but apparently it's normal, because it tasted great. I will try it again, now that I know I don't have to watch it so closely.-13 May 2004


Applesauce Cake with Cream Cheese & Honey Frosting

In her latest book, Now & Again , the ever-relatable and always dependable Julia Turshen delivers once again. The focus is on seasonal menus that come together in a breeze, with tips on how to retool the recipes for leftovers that won't make you wish you'd ordered a pizza instead.

This one-bowl, one-pan cake is an obvious choice for a Rosh Hashanah dessert, but it's a good back-pocket recipe to have year-round. You can bake the cake a day ahead of time and leave it wrapped in plastic at room temperature&mdashthen frost it a few hours before you're ready to serve.


Apple Spice Cake with Cinnamon Cream Cheese Frosting

We all know I&rsquoll tell anyone who will listen how much I adore fall. And we are getting to the really good parts of the season right now. The leaves are just starting to change, there&rsquos a chill in the air, and this girl is all kinds of happy.

To celebrate my favorite season, let me introduce you to fall in a cake. This beauty has all kinds of good fall-like things going on, from apples to a whole slew of fall spices. That frosting doesn&rsquot hurt, either.

I used a combination of some of my favorite spices for flavoring the cake. If you have a different ratio or blend that you like to use, then go right ahead and switch it up a bit to suit your tastes.

I freely admit that frosting cakes is not one of my best skills. I also tend to like a lower frosting to cake ratio than some people. Those two facts combined mean that I tend to do really simple frostings on cakes. If you&rsquod prefer to frost the entire cake, just increase the frosting ingredients by 50%, and you should have plenty of frosting to cover the entire cake.

This Apple Spice Cake is an incredibly moist and delicious cake. And those flavors are just exactly what I crave this time of year. It&rsquos just the thing for serving at your fall celebrations!

Fall is the perfect baking season! Find more of Bake or Break&rsquos favorite fall recipes by clicking here.


Apple Spice Cake with Cinnamon Cream Cheese Frosting

We all know I&rsquoll tell anyone who will listen how much I adore fall. And we are getting to the really good parts of the season right now. The leaves are just starting to change, there&rsquos a chill in the air, and this girl is all kinds of happy.

To celebrate my favorite season, let me introduce you to fall in a cake. This beauty has all kinds of good fall-like things going on, from apples to a whole slew of fall spices. That frosting doesn&rsquot hurt, either.

I used a combination of some of my favorite spices for flavoring the cake. If you have a different ratio or blend that you like to use, then go right ahead and switch it up a bit to suit your tastes.

I freely admit that frosting cakes is not one of my best skills. I also tend to like a lower frosting to cake ratio than some people. Those two facts combined mean that I tend to do really simple frostings on cakes. If you&rsquod prefer to frost the entire cake, just increase the frosting ingredients by 50%, and you should have plenty of frosting to cover the entire cake.

This Apple Spice Cake is an incredibly moist and delicious cake. And those flavors are just exactly what I crave this time of year. It&rsquos just the thing for serving at your fall celebrations!

Fall is the perfect baking season! Find more of Bake or Break&rsquos favorite fall recipes by clicking here.


In a mixing bowl, beat together sugar, eggs, and oil.

Add in flour, baking soda, cinnamon and salt.

Spread batter evenly into a baking dish sprayed with non stick spray. Bake and cool completely.

For the frosting, beat together cream cheese, melted butter, and powdered sugar. Spread evenly onto cooled cake.


How to slice cinnamon roll

We are using 12.4 oz can of refrigerated cinnamon roll. Simply cut up one refrigerated cinnamon roll dough by splitting it into two stacks (4 rolls in each) and cutting each stack twice across and twice lengthwise.

On the picture below you can see the knife indentations on the uncut portion to make it easier to see how it was cut. You can also see the resulting sizes of the pieces.


Preparation

For the cake:

Place an oven rack in the center of the oven. Preheat the oven to 350°F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts.

Pour the mixture into the prepared pan and bake for 55 to 60 minutes until a cake tester or skewer inserted into the cake comes out clean. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing:

In a food processor, combine the confectioners' sugar, cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.


Fuji Apple Spice Cake with Cream Cheese Frosting

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans smooth tops.

Step 2

Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

FROSTING

Step 3

Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.

Step 4

Using long serrated knife, trim off rounded tops of cakes to make level brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 1 1/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.


Apple Bundt Cake

What makes this cake THE BEST?! It gets double apple flavor from:

Apple Butter: This cake contains a whole cup of apple butter. The apple butter imparts moisture, natural sweetness and a deep apple flavor.

Grated Apples: Two cups of grated apples also add to the flavor of this cake. Using grated apples (rather than chopped), allows the apple pieces to almost melt into the cake, imparting fresh apple flavor into every single bite.

Cream cheese frosting:

I chose to top this cake with cream cheese frosting because I love the balance of sweet spiced cake with the slightly tangy frosting. Making the cream cheese frosting on the thinner side allows to drip just slightly down the sides of the cake.

If you’re not a fan of cream cheese frosting, you can just leave it off. Or, if you’d prefer you can also top the cake with the brown sugar glaze that is in this recipe: Banana Bundt Cake.

I find that this cake tastes even better the day after it is baked it stays moist and the apple flavor intensifies. And you know what that means? This cake can be dessert tonight and breakfast tomorrow. Grab a cup of coffee or tea and cozy up with a slice. Happy fall baking!

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Recipe Summary

  • 4 large egg whites
  • 1 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pans
  • 2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 cups packed light-brown sugar
  • 2 large eggs
  • 4 Granny Smith apples, peeled, two coarsely grated and two diced

Preheat oven to 350 degrees. Butter three 8-inch-round cake pans line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess) set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined fold in grated and diced apples. Add flour mixture mix just until combined. Divide batter among prepared pans smooth tops.

Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks peel off parchment. Invert cakes again, and let cool completely on racks.

Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high beat until stiff peaks form. Reduce to medium-low gradually add butter, beating until fully incorporated, about 3 to 5 minutes.

Assemble cake: Place one layer on a serving plate spread top with buttercream. Top with another layer spread top with buttercream. Top with third layer spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature slice with a serrated knife.


1. For the caramelised walnuts, line a small tray with baking paper and set aside. Sprinkle sugar evenly over the bottom of a small saucepan and place over medium heat. Without stirring, allow the sugar to melt, swirling the pan gently so that it doesn't catch and burn. Continue to cook until it turns a dark amber colour, then add the walnuts. Stir gently to coat in the caramel, then quickly pour onto the lined tray. Sprinkle a pinch of sea salt on top, and allow to set. When hardened, roughly chop the caramelised walnuts and keep in a small container until needed.

2. Preheat the oven to 195C (175C fan-forced). Grease and line the base and sides of a 23cm round cake tin with parchment paper and set aside.

3. Sift the flours, ground aniseeds, bicarb and salt together in a large bowl and set aside.

4. Place the sugars, olive oil, zest and vanilla seeds in the bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed for about 1 minute. Add the eggs, one at a time, beating well after each addition. Pour the wet mix over the sifted dry ingredients and fold with a large rubber spatula. When almost combined, fold in the chopped apples and mix gently. Scrape the mixture into the prepared cake tin and into the oven for 50 to 55 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and cool in the pan.

5. For the icing, place the butter, brown sugar and maple syrup in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and airy. Add the cream cheese, a few pieces at a time, and continue to beat until smooth and thick, about 2 minutes. Keep chilled in the fridge until ready to ice the cake.

6. When the cake is completely cool, remove it from the tin and transfer to a cake plate. Spread the maple cream cheese icing on top and sprinkle with the chopped caramelised walnuts.

*Tip: I like to use a mix of apples for contrast, pink lady for their sweet effervescent flavour and granny smith for a sharper tang and soft texture when cooked.