Apple Cake with Cinnamon Cream Cheese Frosting

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Fall weather = fall baking. Finally. I saw this recipe from MarthaStewart.com on our Alexa device in our kitchen last week and have been wanting to make it ever since. It is SO good and the perfect cake to make this time of year. The entire house smelled like apples and cinnamon and with the windows and doors open last night while baking it, I was truly living the very thing I daydream about all year.

****SOME NOTES****

The recipe says it makes a three layer cake, and I probably could have stretched the batter, but I think the cakes would have been extremely thin, so I only made two 8 inch round cakes. Next time I make it, though, I will try to get three layers out of it.

Also, I used a separate frosting recipe from this pumpkin olive oil cake I posted last month, not the one on Martha Stewart’s website that goes along this apple cake. I was in the mood for cinnamon cream cheese frosting, and it was the perfect companion for this apple cake.

Overall, everyone loved it, though the kids and PJ had mixed feeling about the diced apples. They weren’t crazy about them being in the cake, but I really enjoyed the texture they brought. Next time I will only use shredded apples in it and I think it’ll be perfect.

Okay here’s what you’re going to need:

Ingredients:

  • 1 stick (½ cup) unsalted butter, melted, plus more for pans

  • 2 cups unbleached all-purpose flour, plus more for pans

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ¾ teaspoon kosher salt

  • 2 cups packed light-brown sugar

  • 2 large eggs

  • 4 Granny Smith apples, peeled, two coarsely grated and two sliced

Cinnamon Cream Cheese Frosting

  • 1/2 cup unsalted butter room temperature

  • 8 ounces cream cheese full fat, room temperature

  • 4 cups powdered sugar sifted

  • 1 tablespoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.

  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.

  3. Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.

  4. Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.

Frosting:

  1. Sift together the powdered sugar and cinnamon. Set aside.

  2. In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.

  3. Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.

It’s delicious as is, but it tastes completely different in the best way heated up in the microwave for 15 seconds, all warm and melty. Enjoy, and happy baking!!

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Thomas