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Cinnamon Apple Cake

Cinnamon apple cake with a tender crumb studded with finely diced apples, baked until a toothpick comes out clean. Finished with cinnamon cream cheese frosting for a fluffy, spiced layer-cake style slice.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cup brown sugar packed
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 2 cup apples peeled and finely diced
Cinnamon cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla extract

Equipment

  • 2 sheet pan

Method
 

Prep and bake the cake layers
  1. Preheat the oven to 350F, then grease two 9-inch round cake pans.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
  3. Beat unsalted butter and brown sugar until very fluffy, then beat in eggs one at a time and mix in vanilla extract.
  4. Alternate adding the flour mixture and sour cream, mixing just until incorporated, then fold in the finely diced apples.
  5. Divide the batter between the pans, then bake 50-55 minutes at 350F until a toothpick comes out clean.
Cool and frost
  1. Cool the cakes completely before frosting.
  2. Beat cream cheese and butter until smooth, then beat in powdered sugar, cinnamon, and vanilla extract until fluffy.
  3. Frost between the layers and all over the cake.

Notes

For the best texture, dice the apples finely so they bake evenly without pockets of raw fruit. Store covered in the refrigerator up to 4 days; bring slices to room temperature for easier slicing. Freezing is not recommended for the finished frosted cake, but you can freeze unfrosted baked layers for up to 2 months. For a lighter option, use light cream cheese and reduced-fat butter in the frosting while keeping the same powdered sugar amount for structure.