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Cinnamon Apple Cake

Cinnamon apple cake with tender diced-apple crumb and cinnamon cream cheese frosting. Baked in two round layers at 350°F, then frosted generously for a fluffy, tangy center.
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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
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2.5 cup 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 cup butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 2 cup finely diced apples
For 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

Method
 

Bake the cake layers
  1. Preheat oven to 350F, then grease two 9-inch round pans with a light coating so the layers release cleanly (visual cue: pan surfaces look shiny, not dusty).
  2. Beat butter and brown sugar until smooth, then add eggs one at a time and beat in the vanilla (visual cue: mixture looks paler and thicker).
  3. Alternate adding dry ingredients and sour cream, mixing just until combined after each addition (visual cue: batter becomes uniform with no dry streaks).
  4. Fold in finely diced apples until evenly distributed (visual cue: specks of apple are suspended throughout the batter).
  5. Divide batter evenly between the two pans, then bake at 350F for 50-55 minutes (visual cue: tops spring back and a toothpick comes out clean).
Frost and assemble
  1. Cool cake layers completely before frosting (visual cue: layers are fully room-temperature with no warmth at the centers).
  2. Beat frosting ingredients until very fluffy, using a longer beat so it lightens in texture (visual cue: frosting holds soft peaks).
  3. Frost between the layers and then spread frosting over the top and sides (visual cue: smooth, even coverage with a lightly swirled top).

Notes

For best texture, dice the apples small and consistent so they bake through without pockets. Store covered in the refrigerator up to 4 days; freeze unfrosted layers up to 2 months (thaw overnight in the fridge, then frost). For a lighter option, use low-fat cream cheese and low-fat sour cream for a similar tang with slightly less richness.