There’s something about baking that slows time down just enough to notice the little things. Like the smell of cinnamon and nutmeg swirling through the kitchen, or the faint crunch of fresh apples folding gently into the batter. This apple cake with cream cheese frosting isn’t just dessert; it’s the kind of recipe that invites you to pause, maybe pull up a chair, and savor a slice alongside a warm cup of tea. I remember once, while the cake was baking, I got distracted by a phone call and almost missed the moment when the whole house filled with that inviting aroma. It’s funny how a little distraction can make the final bite feel even sweeter.
Why you’ll love it:
- The balance between tender cake and the smooth cream cheese frosting feels indulgent but not over the top.
- It’s simple — and that’s kind of the point. No fancy techniques, just honest flavors.
- The warm spices and fresh apples bring a cozy, homey vibe that’s perfect for afternoon tea or a casual dessert.
- It keeps well, but honestly, it’s best enjoyed within a day or two, when that frosting is still fresh and creamy.
If you’re ever nervous about cream cheese frosting, don’t be — it’s forgiving and smooths out beautifully with just a little patience and softened ingredients.
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Apple Cake with Cream Cheese Frosting
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
Description
A moist and flavorful apple cake made with fresh apples and warm spices, topped with a smooth and tangy cream cheese frosting. Perfect for dessert or afternoon tea.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups peeled, cored, and chopped apples (about 2 medium apples)
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped apples gently with a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla extract and beat on medium speed until smooth and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice and serve.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Kitchen Notes: You don’t need any special equipment here — a mixer or even a sturdy whisk will do. Serving this with a cup of spiced chai or a simple black tea really brings out those autumnal flavors. Sometimes, I’ve swapped sour cream for yogurt to lighten the crumb, but I can’t say it’s a guaranteed improvement — just something to try if you’re curious. Adding a handful of chopped walnuts or pecans can bring a nice crunch, though I usually leave it out to keep things smooth. If you want to play with the frosting, a touch of lemon zest adds a fresh twist that’s surprisingly good.
FAQ:
Can I make this cake ahead of time? Yes, it holds up well in the fridge for a few days, but bring it to room temperature before serving so the frosting softens.
What if I don’t have fresh apples? I haven’t tested it with dried apples, but fresh really makes a difference in moisture and texture.
Is this cake gluten-free? Not as written, but you might experiment with a gluten-free blend if you’re game.
Give this apple cake a try next time you want something comforting but not fussy. It’s one of those recipes that feels like a warm hug you can slice and share.