Apple Spice Cake with Brown Sugar Frosting
“I am a healthy eater most of the time, but this apple spice cake is worth the splurge! Every year, I treasure the opportunity to make my own birthday cake, and I choose this. You can add a cup of raisins to the batter before baking if you’d like.” —Jennifer Owen, Louisville, Kentucky
| Servings | Prep Time | Cook Time |
| 16servings | 30minutes | 35minutes + cooling |
| Servings | Prep Time |
| 16servings | 30minutes |
| Cook Time |
| 35minutes + cooling |
Ingredients
- 4 medium Honeycrisp apples peeled and cut into 1-inch pieces (about 1-1/2 pounds)
- 2 cups sugar
- 1/2 cup canola oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup buttermilk
- 1-1/2 cups chopped walnuts toasted
- FROSTING:
- 1 package cream cheese softened, 8 ounces
- 1/2 cup butter softened
- 1 cup confectioner's sugar
- 1 cup packed brown sugar
- 1-1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1-1/2 cups chopped walnuts toasted
- 1-1/2 cups chopped walnuts toasted
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
- Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts.
- Transfer to prepared pans. Bake until a toothpick inserted in centre comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.
Recipe Notes
Nutrition Facts
1 slice: 574 calories, 33g fat (9g saturated fat), 53mg cholesterol, 326mg sodium, 67g carbohydrate (51g sugars, 2g fibre), 7g protein.
