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Fresh Apple Cake

A delightful cake bursting with sweet apple flavor and topped with creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour (250 g)
  • 1 tsp baking soda (5 g)
  • 1/2 tsp salt (3 g)
  • 1 tsp cinnamon (2 g)
  • 1/2 cup unsalted butter, softened (115 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs
  • 1 tsp vanilla extract (5 ml)
  • 2 cups grated apples (about 2-3 medium apples)
  • 1/2 cup chopped walnuts (optional) (60 g)
For the frosting
  • 8 oz cream cheese, softened (226 g)
  • 1/4 cup unsalted butter, softened (60 g)
  • 2 cups powdered sugar (240 g)
  • 1 tsp vanilla extract (5 ml)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set aside.
  3. In another large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
  6. Gently fold in the grated apples and, if desired, the chopped walnuts.
  7. Pour the batter into the prepared baking pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan on a wire rack while you prepare the frosting.
Frosting
  1. In a separate bowl, beat the cream cheese and softened butter until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined and fluffy.
  3. Once the cake has cooled completely, spread the cream cheese frosting over the top.

Notes

For serving, pair with whipped cream or a scoop of vanilla ice cream. Store in an airtight container in the fridge for a few days or freeze for up to three months before adding frosting.