Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting
Enjoy the comforting flavors of my Mom’s easy apple cake recipe!
Perfectly topped with a rich cream cheese frosting, it’s an irresistible dessert for any occasion.
This caramel-flavored cake is packed with lots of apple pieces, a hint of cinnamon and nutmeg, and topped with a luscious cream cheese frosting.
My Mom used to make this for me every year for my birthday. She would even bake this cake and bring it to me for my birthday when I was in University! If there’s one cake I will continue to make year after year, it’s this apple cake recipe. It has truly stood the test of time.
If you love my apple cinnamon coffee cake recipe, this cake has similar flavors but takes this to the next level!
Why you’ll love this cake recipe
- Easy: No special equipment is needed to mix this cake batter.
- Nostalgic: A family recipe that is reminiscent of my childhood memories; I hope it will become a favourite of yours too!
- Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.
Ingredients needed
For the cake –
Fresh apples: you’ll need 3-4 large Granny smith apples, chopped into 1/2 inch pieces
Dry ingredients: granulated sugar, all purpose flour and baking soda
Wet ingredients: eggs, vanilla extract and vegetable oil (like canola oil or avocado oil)
For the cream cheese frosting –
Brick cream cheese: one brick of cream cheese (250 grams), softened to room temperature
Unsalted butter: softened butter is needed
Icing (confectioners) sugar: a must to make the frosting come together
Vanilla extract: for flavor in the frosting
Key steps to making this apple cake
This apple cake comes together very easily with a few key steps:
Chop the apples: Peel, core and then chop the apples.
Mix the dry ingredients: In a small bowl mix together the flour, salt, baking soda and cinnamon and set aside.
Mix the wet ingredients: In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes. Then add the sugar, vanilla, vegetable oil and ground nutmeg.
Add the dry ingredients: Add the dry ingredients into the egg mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan.
Bake: Bake until a toothpick comes out fairly clean and then let fully cool in the cake pan.
Frost: Once the cake is fully cooled, cream butter with cream cheese, icing sugar, vanilla extract and a pinch of salt to make the frosting. Then, frost the cake!
What are the best apples to use in this cake
Granny smith apples are the best to use in this cake as they hold their shape well and don’t add too much more moisture to this cake.
Honeycrisp, Pink Lady, and Braeburn apples are the best alternatives to Granny Smith in this apple cake recipe because they hold their shape well when baked and have a more tart flavor. I do not recommend using mcintosh apples as they will make the cake too soggy.
Tips & tricks
Hand mix only: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon or spatula to mix.
Apples: Make sure to cut the apples all around the same size, about 1/2 inch pieces, so that they bake evenly.
Springform pan: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches. There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.
Let the cake cool fully: It’s super important to let the cake cool fully in the cake pan before frosting. This will also make it easier if using a non-springform pan to lift the cake up and out of the cake pan.
Frosting: I like to start frosting the cake by placing a large dollop in the middle of the cake and then work my way outwards with a thin layer of frosting spread over the entire cake. Then, continually add the rest of the frosting to the cake until it’s evenly iced.
Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.
Substitutions and variations
Apples: Granny Smith are great in this cake because of their tart flavor. However, a similar apple like Honeycrisp or Pink Lady will also work.
Frosting: While the cream cheese frosting goes so well with this cake, you might prefer something else. One suggestion, once the cake is fully cooled, sprinkle the top of the cake with icing sugar and then serve with vanilla ice cream.
Vanilla extract: You can substitute the vanilla extract with vanilla bean paste in both the cake and frosting if desired.
Can I use a different pan rather than a springform baking pan?
Yes! If you don’t have a springform pan you can use a 9-inch round cake pan with tall enough sides for this cake. Make sure the side of the pan is about 2 1/2 inches. Make sure to line the cake pan with parchment paper or aluminum foil and leave a good length of the paper or foil hanging over the side of the pan so you can lift the cake out once it’s fully cooled.
Do I need to peel the apples?
I always peel the apples for this cake but you definitely don’t have to if that is your preference.
FAQs
You can freeze leftover slices of cake. First, place individual pieces on a baking sheet in the freezer for about 30-60 minutes to firm up. Then, wrap individual pieces of cake in two layers of plastic wrap and one layer of foil. Finally, place individually wrapped pieces in a an airtight, freezer-safe container or ziptop bag and freeze for up to 1 month. Defrost wrapped individual pieces of the cake in the fridge for up to 6-8 hours or overnight.
Yes! If you don’t have a springform pan you can use a 9-inch round cake pan with tall enough sides for this cake. Make sure the side of the pan is about 2 1/2 inches. Make sure to line the cake pan with parchment paper or aluminum foil and leave a good length of the paper or foil hanging over the side of the pan so you can lift the cake out once it’s fully cooled.
I always peel the apples for this cake but you definitely don’t have to if that is your preference.
How to store
Fridge: Once the cake is made, it’s best stored in the fridge or somewhere cool for up to 3 days. Let the cake or pieces of the cake come closer to room temperature before serving.
Freezer: You can freeze leftover slices of cake. First, place individual pieces on a baking sheet in the freezer for about 30-60 minutes to firm up. Then, wrap individual pieces of cake in two layers of plastic wrap and one layer of foil. Finally, place individually wrapped pieces in a an airtight, freezer-safe container or ziptop bag and freeze for up to 1 month. Defrost wrapped individual pieces of the cake in the fridge for up to 6-8 hours or overnight.
More apple recipes to love from the blog
- Apple Cinnamon Crumble Cake
- Baked Brie with Maple Cinnamon Apples and Pecans
- The Best Cinnamon Spiced Apple Pie Blondies Recipe
Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting
Equipment
- 9-inch springform pan
- mixing bowls
- whisk
Ingredients
For the cake
- 4 cups peeled & diced Granny Smith apples, diced in 1/2 inch pieces, about 3-4 large apples
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 2 tsp ground cinnamon
- 2 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 1/2 cup vegetable oil I like to use avocado oil
For the cream cheese frosting
- 250 g full fat brick cream cheese softened
- 6 tbsp unsalted butter softened
- 1 tsp vanilla extract
- pinch of salt
- 3 cups icing sugar
Instructions
- Pre-heat the oven to 350F. Grease a 9-10 inch springform pan, both the bottom and sides of the pan. Take out the cream cheese and butter as well to soften for the frosting.
- Peel the apples and dice into about 1/2 inch pieces and set aside.
- In a small mixing bowl, mix together the flour, salt, baking soda, ground nutmeg and ground cinnamon and set aside.
- Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix the batter.
- In a large mixing bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.
- To your whisked eggs, add sugar, vanilla and vegetable oil. Using a mixing spoon or spatula, mix all ingredients until combined.
- Add the flour mixture into the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan, smoothing out the top of the dough in the pan.
- Bake the cake for 65-75 minutes. Start checking your cake at 65 minute mark. A toothpick inserted in the center of the cake should come out fairly clean when done. Once your cake is done, remove from the oven and let fully cool in the cake pan on a cooling rack.
- Once the cake is fully cooled, it’s time to ice the cake. Gently remove the cake from the cake pan and turn out onto a cake stand or plate.
- Use a hand or stand mixer to make the cream cheese icing: Whip the softened cream cheese and butter together on medium-high speed until smooth and combined, about 2-3 minutes. Add the vanilla extract and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed, scraping down the sides as needed. Add in the rest of the icing sugar and mix for about another minute or so until smooth and fully combined.
- Start icing the cake by placing a large dollop in the middle of the cake and then work your way outwards with a thin layer of icing over the entire cake. Then, continually add the rest of the icing to the cake until it’s evenly iced.