It’s that time of year again – the leaves are turning, the temperature is dropping, and we’ve already dug out the cute scarves and boots from the bottom of the closet! We love all things fall around our house, and that includes fall foods! From twice baked butternut squash to creamy pumpkin ginger soup, we’re looking forward to it all.
Enter in: apple spice cake. Lucky for you, we have the absolute best recipe for this classic fall favorite! The cake is a perfectly soft texture, and did we mention the brown sugar cream cheese frosting? Oh yeah, this is the real deal. Coupled with tender apple pieces and crunchy walnuts, what’s not to love about this masterpiece?
Apple Walnut Spice Cake With Brown Sugar Cream Cheese Frosting
45min to prepare serves 12
- 4 cups Granny Smith Apples, chopped
- 2 cups sugar
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup milk
- 1 cup walnuts, roughly chopped
- 1 (8 oz) package cream cheese frosting, room temperature
- 1/4 cup butter, softened
- 2 teaspoon vanilla
- 1 cup golden brown sugar
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter and flour.
- Combine apples and sugar in a large mixing bowl. Add in oil, eggs, and vanilla. Stir to combine.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add this mixture to the apple mixture, add milk and stir to combine. Mix in walnuts.
- Spread batter into prepared baking dish, and bake for 30 minutes, or until a toothpick comes out clean.
- While waiting for the cake to cool, make the frosting. Beat cream cheese until smooth, and add butter a little at a time while continuing to beat. Mix in vanilla and brown sugar, continue to beat until sugar has dissolved, and frosting is light and fluffy.
- When cake has completely cooled, frost with brown sugar cream cheese. Optional: sprinkle additional chopped walnuts on top for garnish. Refrigerate once frosted.
Recipe adapted from The Recipe Critic.