Mister Man’s birthday was earlier this month. As is our tradition, he gets to choose whatever he likes to eat for his dinner and cake. That’s how we ended up with pulled pork nachos (that were amazing). He’s come up with all sorts of fun cakes that he wants from peach cake to cherry chocolate chip cake and more. It came as no surprise that this year he requested homemade apple cake. Because who doesn’t want an apple cake for his birthday? Actually, it turned out to be so good that I’m tempted to make apple cake for my own birthday next month.
As luck would have it, he never chooses a simple yellow cake with chocolate frosting, which means it’s always fun to figure out how I’m going to make his requested creation. For the homemade apple cake, I decided to modify my carrot cake recipe and treat it like a spice cake. The frosting was a no-brainer, too. This definitely calls for cream cheese frosting.
Besides, you need something to do with all the apples you picked, right?
Homemade Apple Cake with Cream Cheese Frosting
3/4 c coconut oil (or vegetable oil)
3/4 c granulated sugar
3/4 c brown sugar
2 t cinnamon
1/2 t nutmeg
1 1/2 t salt, divided
1 1/2 t vanilla, divided
1 t baking soda
2 c flour
4 c apples, chopped
6 T butter, room temperature
6 oz cream cheese, room temperature
3 c powdered sugar
Grease a 9×13 pan and preheat your oven to 350 degrees. Pull out your butter and cream cheese to ensure they will be at room temperature when you make the cream cheese frosting.
Chop your apples. I find that I usually need around 3 to 4 apples to get to get to four cups. That extra piece? That’s a bonus for me to nibble on.
I personally like to keep my peels on, but you can peel them if you choose. It’s a lot faster to make this if you leave peels on, however. When I cut them, I slice around the core and cut those sections into cubes. That saves me the step of coring the apple, as well, as it happens naturally while I’m cutting the apple into pieces.
Be sure the coconut oil is soft, so heat it a little bit if needed. Blend it with the sugars, then add the eggs ones at a time. Beat well so that it is light and fluffy.
Add the cinnamon, nutmeg, 1 t of your salt, vanilla, and baking soda. Mix again until thoroughly combined. Add half the flour, mixing on low. Pour in your cut up apples and stir by hand to distribute them. The dough will be a little thick, but by doing this step with only half the flour in, it’s easier to mix the apples. Add the remaining flour and stir in by hand until just incorporated.
The batter is too thick to simply pour into your pan. Instead, use a spatula to scoop up pieces of batter and drop them around the pan until the batter is used up.
Use your spatula to carefully squish together the blobs of batter so that the batter is fairly uniformly distributed and even.
Bake at 350 degrees for 45 to 50 minutes, until the cake tester comes out clean.
Let cool completely before frosting with cream cheese frosting. Go ahead and start the cream cheese frosting while the cake is cooling.
Beat together the butter and cream cheese until they’re uniformly distributed. Reduce the mixer speed to low and add your last 1/2 t salt and the powdered sugar one cup at a time. Once the powdered sugar is completely incorporated, add the remaining vanilla and mix just until combined. You don’t want to overbeat this on high as it will start to separate.
Frost your cake once it has fully cooled, and enjoy!
For the cake:
- 4 c apples, chopped
- 3/4 c coconut oil (or vegetable oil)
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 2 eggs
- 2 t cinnamon
- 1/2 t nutmeg
- 1 t salt
- 1 t vanilla, divided
- 1 t baking soda
- 2 c flour
- 6 T butter, room temperature
- 6 oz cream cheese, room temperature
- 1/2 t salt
- 3 c powdered sugar
- 1/2 t vanilla
- Grease 9x13 pan and preheat oven to 350 degrees. Ensure butter and cream cheese are at room temperature for cream cheese frosting.
- Chop apples.
- Be sure the coconut oil is soft, so heat it a little bit if needed. Blend with the sugars, then add eggs ones at a time. Beat until light and fluffy.
- Add cinnamon, nutmeg, 1 teaspoon salt, 1 teaspoon vanilla, and baking soda. Mix again. Add half the flour, mixing on low. Pour in cut up apples and stir by hand. Add remaining flour and stir until just incorporated.
- Use a spatula to scoop up batter and drop around the pan. Use spatula to carefully distribute.
- Bake at 350 degrees for 45 to 50 minutes, until cake tester comes out clean. Let cool completely before frosting.
- Start cream cheese frosting while cake cools. Beat butter and cream cheese until uniformly distributed. Reduce mixer speed to low and add last 1/2 teaspoon salt and powdered sugar one cup at a time.
- Once the powdered sugar is completely incorporated, add the remaining vanilla and mix just until combined. Frost cake once fully cooled, and enjoy!
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Nutrition Information:Yield: 24 Serving Size: 1 slice
Amount Per Serving:Calories: 270 Total Fat: 13g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 30mg Sodium: 253mg Carbohydrates: 38g Fiber: 1g Sugar: 28g Protein: 2g