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Cinnamon Apple Cake

Cinnamon Apple Cake with tender diced-apple batter and a cozy cinnamon cream cheese frosting. Baked in two 9-inch layers until golden and toothpick-clean, then frosted between layers and on top for a swirl finish.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 2 cup apples, peeled and finely diced
Cinnamon cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Preheat and prep pans
  1. Preheat the oven to 350F and grease two 9-inch round cake pans for easy release.
  2. Check that the pans are evenly greased and ready by lining them with a light coating if needed.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the cake batter
  1. Beat the softened unsalted butter and packed brown sugar until very fluffy.
  2. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  3. Alternate adding the flour mixture and sour cream, starting and ending with the flour mixture, and mix just until combined.
  4. Fold in the diced apples until evenly distributed.
Bake
  1. Divide the batter evenly between the two prepared pans.
  2. Bake at 350F for 50-55 minutes until a toothpick comes out clean.
Cool and frost
  1. Cool the cake layers completely before frosting to prevent the frosting from melting.
  2. Beat the cinnamon cream cheese frosting ingredients until fluffy, then frost between the layers and all over the top.

Notes

Pro tip: keep the layers fully cool before frosting so the cinnamon cream cheese frosting stays thick and swirls cleanly. Store covered in the refrigerator up to 4 days; freezing is not recommended for frosted cake. For a lighter option, use reduced-fat cream cheese and sour cream, noting the frosting may be slightly softer.