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Mom's Best Apple Cake

Mom's best apple cake is a moist American-style bake packed with finely diced apples and chopped walnuts, finished with a thick brown butter cream cheese frosting. Bake until a toothpick comes out clean for a tender golden crumb and generous swirls of frosting.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.25 cup sour cream
  • 3 cup apples peeled and finely diced
  • 1 cup walnuts or pecans chopped
  • 4 oz cream cheese softened
  • 4 tbsp butter browned and cooled
  • 2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the apple cake
  1. Preheat the oven to 325F, then grease a 9x13 pan or bundt pan with a thin coating of oil or spray.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until evenly blended.
  3. Beat granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until the mixture is well combined and smooth.
  4. Fold the flour mixture into the wet ingredients until just combined, stopping as soon as no dry streaks remain.
  5. Fold in the finely diced apples and chopped walnuts or pecans so they’re evenly distributed through the batter.
  6. Bake for 60-70 minutes at 325F, until a toothpick comes out clean when inserted in the center.
  7. Cool the cake completely in the pan before frosting so the frosting stays thick and spreadable.
Brown butter cream cheese frosting & finish
  1. Beat browned butter and softened cream cheese until smooth and fully blended.
  2. Add powdered sugar, then beat again until the frosting is thick and smooth.
  3. Beat in milk and vanilla until the frosting loosens slightly and turns glossy.
  4. Frost the cooled cake generously, spreading in an even layer and adding swirls on top.

Notes

For the best texture, cool the cake fully before frosting—warm cake can melt the cream cheese layer and make it slide. Store covered in the refrigerator up to 5 days; freeze frosted slices up to 2 months and thaw overnight in the fridge. For a lighter option, use a reduced-fat cream cheese in the frosting (texture will be slightly softer but still workable).