Apple Cake

This will be the last of the apple-baking themed posts, I promise. It’s a good one though! I’m officially ‘out’ of apples that I personally picked and I’ve made a vow to just eat the rest in my kitchen as they are. I’m kind of excited to get into other flavors to be honest. Pumpkin anyone?

Apple cake might be even better than apple cupcakes. Why you ask? Well I’ll tell you. Because it is easy. And fast. And so damn delicious. And I’m going to give you two options for it so you can easily serve one version for breakfast and the other for dinner. See? I care enough to make sure you can eat cake for breakfast.

I made the coffee cake version first. It’s a little lighter. Fluffier. More delicate. With a crazy easy crumb topping that I want to put on top of everything, including frosting.

The cake version is denser, slightly darker, sweeter and gooey-er. The coffee cake is the kind of sweet that goes perfectly with, well, coffee. The cake goes perfectly with a giant glass of milk. Or a scoop of ice cream, birthday style.

Over two weeks I made this coffee cake/cake recipe three times.

Apple Cake with Cinnamon Cream Cheese Frosting

2 cups apples, chopped

1/2 lemon

3 eggs

3/4 cup oil

1 1/2 cups brown sugar

1/2 cup milk

2 tablespoons vanilla

2 teaspoons baking soda

1/2 teaspoon baking powder

1 tablespoon cinnamon

1 teaspoon molasses

2 cups flour

Peel, core and chop the apples. 2 large apples or 4-5 medium apples should yield about 2 cups. The measurement does not have to be precise. Squeeze half a lemon over the apples and toss to coat to keep the apples from turning brown.

Combine the apples, oil, eggs, sugar and vanilla. Whisk by hand or with a hand mixer on medium speed.

Add the milk, molassess and dry products. Mix until just combined.

Pour the batter into a greased 9×13 inch pan. Bake at 350º for 30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

Cinnamon Cream Cheese Frosting

2 packages of cream cheese

4 cups powdered sugar

1 tablespoon cinnamon

1 tablespoon meringue powder (optional)

Using softened cream cheese, combine all ingredients in a bowl. Using a hand mixer, blend slowly until the powdered sugar is incorporated into the cream cheese. Once it is, turn the mixer to high until the frosting is smooth and creamy.

Use frosting on a cooled cake. Refrigerate or freeze after decorating to allow the frosting to ‘crust’. This will keep it from sticking to covers, plastic wrap, etc. Meringue powder will also help with crusting but is not absolutely necessary.

Apple Coffee Cake

2 cups apples, chopped

1/2 lemon

2 eggs

3/4 cup oil

1 cup sugar

1/2 cup brown sugar

1 tablespoon vanilla

2 teaspoon baking soda

1/4 cup powder

1 teaspoon cinnamon

2 cups flour

Brown Sugar Crumble

1/2 cup brown sugar

1/2 cup flour

2 tablespoons melted butter

Follow the directions for the Apple Cake above, omitting the milk and molasses.

Instead of using a 9×13 pan, pour the batter into a greased 8×8 pan.

In a separate bowl, mix the flour, brown sugar and melted butter together. Stir until mixed. The mixture will form small clumps. Spread the mixture across the top of the batter so it’s evenly distributed.

Bake at 350º for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes. Serve warm.

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2 Comments on “Apple Cake”

  1. Jessica T says:

    I’m more of a coffee cake fan, I’ll definitely be making this!

  2. A Tablespoon of Liz says:

    These look amazing… I love that thick layer of icing… cream cheese frosting is my favorite!


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