Apple Cinnamon Spice Cake with Cream Cheese Frosting

By peridot728

Apple Cinnamon Spice Cake with Cream Cheese Frosting – An EASY, one-bowl, no-mixer apple cake that’s to-die-for!! Loaded with juicy apples in every bite, perfectly spiced, and topped with tangy cream cheese frosting! So DELISH!!

Ingredients

• YIELD: ONE 12-CUP BUNDT CAKE TOTAL TIME: ABOUT 2 HOURS, FOR COOLING PREP TIME: ABOUT 15 MINUTES COOK TIME: ABOUT 55 MINUTES
• Cake
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup vegetable or canola oil oil
• 1/4 cup sour cream or Greek yogurt
• 2 to 3 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt, or to taste
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 1/2 cups small-diced apples (from about 4 medium/large apples), peeled (I used Gala; substitute with Fuji, Honeycrisp, or your favorite apples)
• Frosting
• One 14-ounce tub store bought whipped cream cheese frosting
• OR
• 4 ounces brick-style cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups confectioners’ sugar, sifted if desired
• ground cinnamon, for dusting

Preparation

Step 1

Cake:

Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugars, oil, sour cream, vanilla, cinnamon, allspice, cloves, nutmeg, salt, and whisk to combine.

Add the flour, baking soda, and stir to combine; batter will be very thick.
Add the apples and stir to combine. Turn batter out into prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs; start checking at 40 minutes. Allow cake to cool in pan for about 15 minutes before inverting onto a cake stand or serving platter. Allow cake to cool fully before frosting it.

Frosting:

Use store bought frosting and skip to step 7, OR to a large bowl, add the cream cheese, butter, and beat with a handheld electric mixer on high power for about 1 minute, or until smooth and fluffy.

Add the vanilla, 1 1/2 cups confectioners’ sugar, and beat on high power until fluffy and combined. If necessary, add additional sugar to achieve desired frosting consistency.

Evenly turn frosting out over the top of the cake and smooth it gently with a spatula or knife.

Evenly dust with cinnamon before serving. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp but if you’re not, store in the fridge noting that cake will be more prone to drying out.

RECIPE NOTES AND TIPS:

Because all climates, baking pans, apples and their juiciness levels vary, bake the cake as long as necessary. It’s a very moist cake and I wouldn’t be surprised if in some climates it could take 60+ minutes to bake.