Fresh Apple Cake With Cream Cheese Icing
A moist and tender cake packed with fresh, diced apples and a hint of cinnamon. Topped with a rich and tangy cream cheese icing, this cake is a perfect comforting dessert.
An original recipe by Forkin
- Total time
- 2 hr 20 min
- Serves
- 9
- Difficulty
- Medium
- Per serving
- 717 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 3 pcsapple, peeled, cored, and diced into 1cm cubes
- 200 ggranulated sugar
- 240 mlvegetable oil
- 2 pcslarge egg, lightly beaten
- 1 tspvanilla extract
- 250 gall-purpose flour
- 1 tspbaking soda
- 2 tspground cinnamon
- 0.5 tspsalt
- 100 gwalnut, chopped(optional)
icing
- 115 gcream cheese, softened to room temperature
- 57 gunsalted butter, softened to room temperature
- 180 gpowdered sugar, sifted
- 1 tspvanilla extract
Equipment
20cm square baking pan · spatula · wire rack · large bowl · electric mixer · medium bowl · whisk · sifter · knife
The method
Step by step
- 1
Preheat your oven to 165°C (325°F). Grease and flour a 20cm (8-inch) square baking pan.
About 5 min
- 2
In a large bowl, whisk together the granulated sugar and vegetable oil. Add the lightly beaten eggs and vanilla extract, whisking until smooth.
About 3 min
- 3
Add the diced apples to the wet ingredients and stir with a spatula until they are fully coated.
About 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
About 2 min
- 5
Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Be careful not to overmix the batter.
About 2 min
Cook’s note: A few streaks of flour are okay; this prevents the cake from becoming tough.
- 6
If using, gently fold the chopped walnuts into the batter.
About 1 min
- 7
Pour the batter into the prepared pan. Use your spatula to spread it into an even layer, as the batter will be quite thick.
About 2 min
- 8
Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
About 55 min
- 9
Place the pan on a wire rack and let the cake cool for 20 minutes before carefully inverting it onto the rack to cool completely.
About 1 min
Cook’s note: Allowing the cake to cool completely is essential for the icing to set properly without melting.
- 10
While the cake cools, prepare the icing. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium-high speed until smooth and creamy.
About 3 min
Cook’s note: Ensure your cream cheese and butter are truly at room temperature for a lump-free icing.
- 11
Add the sifted powdered sugar and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for 2 minutes until light and fluffy.
About 3 min
- 12
Once the cake has cooled completely, spread the cream cheese icing evenly over the top.
About 2 min
Per serving
Nutrition
- Calories
- 716.6kcal
- Protein
- 7.1g
- Carbs
- 74.4g
- Fat
- 45.1g
- Fibre
- 3.3g
- Sugar
- 48.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cake in an airtight container in the refrigerator.
Best served chilled or at room temperature; no reheating is necessary.
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