Brownie Mischief

Apple Cake with Cream Cheese Frosting

A soft, moist apple cake with silky cream cheese frosting.

Servings

9servings

Servings

9servings

Ingredients

Apple Cake

1 1/4cups (5 5/8 oz or 159g) all purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2teaspoon fine sea salt
3/4teaspoon ground cinnamon
1/4teaspoon ground ginger
1/4 teaspoon ground nutmeg, preferably freshly ground
3/4cups (5 1/4 oz or 150g) packed brown sugar
1/2cup (3 1/2 oz or 100g) sugar
2large eggs
2/3cup (5 oz or 148ml) vegetable oil or neutral oil of your choice
1tablespoon French vanilla compound or 2 teaspoons vanilla bean pasteI used Amoretti Natural French Vanilla Compound
1 cup (8 oz or 227g) puréed apples

Cream Cheese Frosting

Instructions

Apple Cake

Preheat the oven to 350ºF (177ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large bowl, whisk together the brown sugar, sugar, eggs, vegetable oil, and vanilla until well combined. Stir in the puréed apples until incorporated. Stir in the flour mixture just until combined.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes

Cream Cheese Frosting

In a large bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.

Recipe Notes

*If you’re using applesauce and your applesauce is watery, drain off excess water before measuring.

**To find my favorite 8-inch square cake pan, click here.