Fresh Apple Cake with Cream Cheese Frosting
Servings 4 people
Ingredients
- 140 grams all-purpose flour
- 165 grams sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- 1 large egg (at room temperature)
- 4 tablespoons unsalted butter (at room temperature)
- 210 grams apples (about 2 apples) (peeled, cored and cut into ¼-inch dices)
Cream Cheese Frosting:
- 4 ounces cream cheese (at room temperature)
- ¼ teaspoon vanilla extract
- ⅓ cup powdered sugar
- ⅓ cup cold heavy cream
Instructions
- Preheat the oven to 325˚F (165˚C). Lightly grease a 6-inch cake pan with unsalted butter and line the bottom with a round parchment paper. Set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, combine all the ingredients except the apples. Mix on low until the mixture looks evenly crumbly. Do not overmix. Add apple dices and mix on low until it looks like a thick batter, about 2 minutes. Transfer batter into the prepared cake pan.
- Bake in the oven for 55 - 65 minutes, covering loosely with a piece of foil after 30 minutes. Test the cake with a toothpick for doneness. The toothpick should come out clean. Remove the cake from oven and place on a cooling rack. After 15 minutes, carefully remove the cake from the pan and cool completely on the rack, at least 1 hour.
- Before serving, get the frosting ready, beat the cream cheese in a large mixing bowl with an electric mixer fitted with a paddle attachment until smooth and fluffy. Add the powdered sugar and vanilla extract at low-speed until combined. Add the heavy cream and whip until the frosting is thick enough to use. Frost and decorate the cake.
Notes
- This cake can serve 5 - 6 people if cutting into smaller slices.
- For the apples, I used 1 granny smith and 1 honeycrisp.
- The cake is dark brown when done, but it remains very moist.
- Frosting is not a must, but it adds a little bit more sweetness, which is a nice addition.
- Cream cheese frosting needs to be refrigerated, so it's best to frost close to serving. The cake can keep at room temperature covered for a couple days. Once the cake is frosted, covered and keep in the fridge. Take the cake out of the fridge for about 30 minutes before serving.