Try this Apple Cake with Cream Cheese Frosting recipe.
- Carbohydrate 102.12202984375 g
- Cholesterol 143.7540234375 mg
- Fat 18.912594296875 g
- Fiber 2.76317503905296 g
- Protein 7.516231640625 g
- Saturated Fat 4.7989869375 g
- Serving Size 1 1 Serving (250g)
- Sodium 156.23721875 mg
- Sugar 99.358854804697 g
- Trans Fat 1.447626015625 g
- Calories 592 calories
Step-by-step
- Beat eggs until light & fluffy.
- Gradually add in sugar, oil & vanilla.
- Sift together flour, salt, soda, cinnamon & nutmeg (I dont sift, just mix); add to first mixture.
- Stir in apples & walnuts.
- Place in greased 9x13" pan.
- Bake in 350 deg. oven for 45 min. or until center springs back when touched.
- Allow to cool in pan on a rack for 15 min; spread with Cream Cheese Frosting (recipe follows).
- CREAM CHEESE FROSTING: Beat cream cheese and butter together.
- Add vanilla and beat.
- Gradually beat in powdered sugar until smooth.
Unlike a delicate sponge cake built on whipped egg foams, heavily fruited apple cakes rely on a dense, oil-based batter to support massive quantities of raw fruit. The inclusion of five diced medium apples introduces a tremendous amount of free water into the pan, which changes the physics of how the crumb sets. Many home bakers fail because they do not account for this internal moisture, cutting into the pastry too early while the center is still steaming and fragile. Allow the baked cake to sit in its greased 9x13-inch metal pan on a wire cooling rack for exactly fifteen minutes before attempting any garnish. This resting window allows starches to retrograde slightly, providing the structural integrity needed to hold a heavy layer of cream cheese and butter spread. When beating the frosting, incorporate the powdered sugar gradually rather than dumping it all at once to prevent lumps and maintain a spreadable emulsion. The high sugar content in both the batter and the icing acts as a natural humectant, drawing moisture from the air and keeping the crumb tender for days without drying out. If storing the baked slab for later consumption, both the cake and the finished frosting freeze successfully when wrapped tightly in plastic wrap to prevent freezer burn. Dice the apples uniformly so they distribute evenly throughout the batter instead of sinking to the bottom, and fold the chopped walnuts in gently alongside the fruit to maintain pockets of air in the heavy flour mixture. Bake the pastry in a preheated 350-degree oven, watching for the visual cue of the center springing back cleanly under light fingertip pressure rather than relying solely on a timer.
