Apple Cinnamon Spice Cake with Cream Cheese Frosting

Apple Cinnamon 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!!

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!!

If you’re in need of an easy, one-bowl, no-mixer apple cake recipe, this is the one to make.

It’s loaded with juicy apple chunks in every bite that keep the cake super soft and moist.

The cake is richly spiced with cinnamon, allspice, cloves, and nutmeg because there’s nothing worse than bland cake. Actually dry cake is worse. And thankfully this cake is far from either.

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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!!

The batter is extremely thick and as you’re mixing it you may wonder if you’re making blondies or even cookies. But because the apples release so much juice as they bake, the batter has to start uber thick or you’d have a soupy mess that wouldn’t set up.

The cake has to bake for a long time in order to cook through in the center and it’s inevitable that the edges turn a bit crispier. But never fear because taste and texture-wise, the edges are perfect cinnamon-sugar crumbly sandy bits and they balance the dense and moist cake so incredibly well.

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!!

I used Gala apples but you can use Fuji, Honeycrisp, or your favorite blend of sweet and/or tart apples. The hardest part of the recipe is peeling the apples and I gave them a ‘rough’ peel job. Meaning I got about 80% of the skins off, good enough.

The cake doesn’t need frosting but c’mon all cakes need frosting. The tanginess of the cream cheese frosting complements the apples, cinnamon, brown sugar, and spices so perfectly. You can cheat and use a store bought tub if you’re so inclined. No one will notice.

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!!

Apple Cinnamon Spice Cake with Cream Cheese Frosting

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:

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

Directions:

  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.
  2. To a large bowl, add the eggs, sugars, oil, sour cream, vanilla, cinnamon, allspice, cloves, nutmeg, salt, and whisk to combine.
  3. Add the flour, baking soda, and stir to combine; batter will be very thick.
  4. 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.
  5. 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.
  6. 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.
  7. Evenly turn frosting out over the top of the cake and smooth it gently with a spatula or knife.
  8. 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.

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18 comments on “Apple Cinnamon Spice Cake with Cream Cheese Frosting”

  1. That lusciois, thick layer ofream cheese frosting sounds awesome with this cake and I love the nice sized chunks of apple in it! The texture looks nice too–almost like a quick bread. Yum!!

    • It’s like a dense almost pound-cakey texture but it isn’t dry like poundcake. Instead it’s like the super moistest cake ever – like a super moist carrot cake or pumpkin cake. The big apple chunks were great! They didn’t get lost at all.

  2. Oh. Em. Gee! LOVE that thick layer of cream cheese frosting! I need to make this ASAP!

  3. You are coming up with too many recipes I want to try, too quickly. :) I think I just love cooking/baking in the fall. Food tastes better now. (I know … it isn’t autumn yet … but when I have leaves all over my yard, in my mind, it IS autumn!).

    • Food tastes better everywhere in the fall. Even though it’s still in the high 70s/low 80s in San Diego and there are no brown leaves yet, it’s cooled off enough that apple cakes, and pumpkin breads, and things like that just taste so much better. Glad that I’ve been coming up with some winners for you :)

  4. This cake makes me wish fall weather was already here! It’s still in the 90s here in Florida and cooler weather can’t get here fast enough. Gorgeous cake, Averie!

  5. LOVE it. Apples are one of my favorite seasonal foods and this is a truly lovely use of them. <3

  6. Oooh I love the crispy edges. This cake looks amazing! Perfect for fall!

  7. Baked your cake this afternoon and asked my husband to try it with me. He isn’t a big fan of dessert but he agreed to take a slice. “Excellent!” was the word he used to describe it. He liked how moist it was. It isn’t too sweet either. I used fuji apples and added raisins to it. I told him I’d add pecans or walnuts next time, but he thinks the recipe is perfect the way it is. Thanks for posting it.

  8. Rough peel is where it’s at, ain’t no one got time for a professional cut, ha! I love this cake!

    • I am so with you! When I watch ‘professionals’ slice onions for example, they are perfect dice. Mine…well, they’re diced. However I got there and got it diced, that’s how it got done. Same with peeling or dicing apples!

  9. I made this for my father-in-law’s 94th birthday this past weekend! It was a hit & loved by all!!! Thank you for another delicious dessert recipe Averie!!!

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