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Irresistible Fresh Apple Cake with Cream Cheese Frosting Recipe - Featured Image

Irresistible Fresh Apple Cake with Cream Cheese Frosting Recipe

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Learn how to make delicious Fresh Apple Cake with Cream Cheese Frosting. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups all-purpose flour (can substitute with whole wheat pastry flour for a nuttier flavor)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional, but adds warmth)
  • ½ teaspoon salt
  • 1 cup granulated sugar (or ¾ cup coconut sugar for a deeper sweetness)
  • ½ cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or Greek yogurt as a substitute for tanginess and moisture)
  • 2 large apples, peeled, cored, and chopped into small pieces (I love using Granny Smith or Honeycrisp for the best balance of tartness and sweetness)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (to adjust consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This little prep step always saves me from cake sticking heartbreaks!
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I like to mix these dry ingredients first to ensure even distribution of spices and leavening agents.
  3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy—about 3 to 4 minutes. This step is key for a tender crumb.
  4. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. I find adding eggs slowly keeps the batter from curdling and helps everything blend smoothly.
  5. Alternately add the dry ingredients and sour cream into the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; overmixing is a common pitfall that can make cakes tough.
  6. Fold in the chopped apples gently with a spatula, making sure they’re evenly distributed without breaking them down too much. These little apple pieces are what make the cake fresh and juicy.
  7. Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Patience here is a virtue—I know it’s tempting to dive in while warm, but the frosting sticks best to a fully cooled cake.
  9. While the cake cools, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth and creamy, about 2-3 minutes.
  10. Add the powdered sugar gradually, mixing well after each addition. Stir in vanilla extract. If the frosting is too thick, add 1 tablespoon of milk or cream at a time until desired spreadability is reached.
  11. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For extra fun, I sometimes sprinkle a little cinnamon or finely chopped nuts on top for crunch and contrast.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://recipechic.com/fresh-apple-cake-with-cream-cheese-frosting/