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Mom's Best Apple Cake

Mom's best apple cake is a moist, golden crumb packed with finely diced apples and walnuts. It’s baked in a 9x13 pan and finished with a rich brown butter cream cheese frosting swirl.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
cake batter
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.25 cup sour cream
  • 3 cup apples, peeled and finely diced
  • 1 cup walnuts or pecans, chopped
brown butter cream cheese frosting
  • 4 oz cream cheese, softened
  • 4 tbsp butter, browned and cooled
  • 2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prepare and mix batter
  1. Preheat the oven to 325F, then grease a 9x13 pan or bundt pan with cooking spray or butter so the cake releases cleanly.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt together until the spices are evenly distributed.
  3. Beat granulated sugar and brown sugar with vegetable oil, eggs, vanilla extract, and sour cream until smooth and well combined.
  4. Fold in the flour mixture just until no dry streaks remain, then fold in the diced apples and chopped walnuts or pecans.
Bake
  1. Bake at 325F for 60-70 minutes, until a toothpick inserted in the center comes out clean and the top looks set and lightly golden.
  2. Cool the cake completely in the pan before frosting so the frosting stays creamy instead of melting.
Make frosting and finish
  1. Beat browned butter and softened cream cheese until smooth, scraping the bowl as needed for an even texture.
  2. Add powdered sugar, milk, and vanilla and beat until thick and spreadable.
  3. Frost the cooled cake generously, swirling the frosting across the top for a thick, polished finish.

Notes

Pro tip: For even bites, dice the apples to a similar size so they bake through at the same rate as the cake. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; the frosted cake can also be frozen for up to 2 months (thaw in the fridge overnight). If you need a nut-free option, swap walnuts/pecans for an equal amount of chopped toasted sunflower seeds or omit and add 1/2 cup extra apples.