Q1: What are the best apples to use for baking a cake?

For a cake like this one, you want to use a firm, tart apple that will hold its shape and whose flavor won't get lost when cooked with sugar and spices. Granny Smith apples are the classic, number one choice for a reason! Other great, firm-tart options include Braeburn, Pink Lady, or Honeycrisp .

Q2: My cream cheese frosting is lumpy. What did I do wrong?

A lumpy cream cheese frosting is almost always caused by using butter and/or cream cheese that was still too cold . It is absolutely essential that both your butter and your block-style cream cheese are fully softened to room temperature . This will allow them to beat together into a perfectly smooth, creamy, and homogenous emulsion.

Q3: Why do you cook the apples down into a paste first?

This is a brilliant professional technique that does two very important things. First, it concentrates the apple flavor . By cooking the apples and reducing the apple cider, you are creating a much more intense apple taste than you would get from just adding raw, chopped apples. Second, it removes excess water , which is the secret to a perfectly moist, but never soggy or watery, final cake.

Q4: Can I make this cake ahead of time?

Yes, this is a great cake to make ahead! The best method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly just before you plan to serve it, which will give you the freshest-tasting result.

Q5: How do I store the finished, frosted cake?

Because the frosting is made with cream cheese, which is a fresh dairy product, the finished, frosted cake must be stored in an airtight container in the refrigerator . It will stay fresh and delicious for up to 5 days. Let it sit out at room temperature for about 20-30 minutes before serving for the best flavor and texture.

The Best Moist & Easy Apple Spice Cake (with Cream Cheese Icing!)

A moist and flavorful apple spice loaf cake filled and topped with a classic cream cheese icing. The cake batter is uniquely made using a coarse puree of fresh Granny Smith apples that have been cooked down with apple cider for an intense apple flavor. The batter is also studded with toasted walnuts and golden raisins. After baking, the loaf is split horizontally and a layer of tangy cream cheese frosting is spread in the middle and on top, leaving the sides bare.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes (includes cooling time)
Yield: 8-10 slices 1x
Category: Dessert
Method: Baking, Sautéing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:
1/2 stick (4 tbsp) butter, plus extra for loaf pan
3 Granny Smith apples, peeled, cored, and diced
1/2 lemon, juiced
1 cup apple cider
1 3/4 cups all-purpose flour, plus extra for loaf pan
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fresh nutmeg (about 3–4 grates)
3/4 cup brown sugar
3/4 cup granulated sugar
Pinch kosher salt
1 egg
1 teaspoon vanilla extract
1/2 cup toasted and chopped walnuts
1/2 cup golden raisins
For the Cream Cheese Icing:
One 8-ounce package cream cheese, at room temperature
1 stick (8 tbsp) butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced

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Instructions

Preheat the oven to 350°F. Butter and flour a standard loaf pan.
Prepare the Apple Puree: Melt 1/2 stick of butter in a large sauté pan over medium heat. Add the diced apples, stir to coat, then add the lemon juice and apple cider. Cook until the apples have softened and the cider has reduced by half.
Transfer the apple mixture to a food processor and pulse until it forms a coarse paste. Set aside.
Make the Cake Batter: In a large mixing bowl, combine the flour, cinnamon, baking soda, nutmeg, both sugars, and a pinch of salt.
Make a well in the center of the dry ingredients. Add the pureed apple mixture, the egg, and the vanilla. Stir to combine.
Fold in the toasted walnuts and raisins.
Pour the batter into the prepared loaf pan.
Bake and Cool: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Make the Icing and Finish: In a stand mixer or with a hand mixer, beat together the cream cheese, butter, powdered sugar, vanilla, and lemon juice until light and fluffy.
Once the cake is completely cool, slice it in half horizontally. Spread half of the icing on the bottom layer.
Replace the top half of the cake and frost the top, leaving the sides bare. Slice and serve.

Notes

Special Equipment: A standard loaf pan is required for this recipe.
Pre-cooking the apples and making a puree is a key step that ensures the cake is very moist and has a concentrated apple flavor.
It is important to let the cake cool completely before attempting to slice it in half and frost it.

Nutrition

Serving Size: 1 slice
Calories: 650-750
Sugar: 70-85 g
Sodium: 350-450 mg
Fat: 35-45 g
Saturated Fat: 20-28 g
Trans Fat: 0 g
Carbohydrates: 80-95 g
Fiber: 3-5 g
Protein: 6-9 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/apple-spice-cake/