Apple cake with cream cheese frosting.

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.

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  • In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan.

  • Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting.

  • To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. Beat until smooth, then spread on cake.

Nutrition Facts

284 calories; protein 2.6g 5% DV; carbohydrates 35.7g 12% DV; fat 15.2g 23% DV; cholesterol 27.1mg 9% DV; sodium 187mg 8% DV. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2008
Excellent cake. I've made this for years and everyone who tries it loves it. One thing to mention the batter will be VERY thick so it doesn't "pour" very well over the apples. It's best to scoop it out and drop it by spoonfuls and then spread it over the apples. The results are well worth the time. Read More
(62)

Most helpful critical review

Rating: 3 stars
10/15/2008
The cake is definitely beautiful and definitely moist--which is a bit of an understatement. Very rich and dense with apples it is actually too "moist" for my liking. Topping the cake as is with a heavy cream cheese frosting was just too much. This probably would have benefited with the addition of one more egg or maybe just less apples. I would have preferred this more "cakey." Read More
(35)
85 Ratings
  • 5 star values: 62
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/11/2008
Excellent cake. I've made this for years and everyone who tries it loves it. One thing to mention the batter will be VERY thick so it doesn't "pour" very well over the apples. It's best to scoop it out and drop it by spoonfuls and then spread it over the apples. The results are well worth the time. Read More
(62)
Rating: 3 stars
10/14/2008
The cake is definitely beautiful and definitely moist--which is a bit of an understatement. Very rich and dense with apples it is actually too "moist" for my liking. Topping the cake as is with a heavy cream cheese frosting was just too much. This probably would have benefited with the addition of one more egg or maybe just less apples. I would have preferred this more "cakey." Read More
(35)
Rating: 5 stars
01/09/2003
My son had to make a German recipe for his German class. We decided on this recipe because I had most of the ingredients here at home.Not knowing how it would turn out,I followed the recipe and the finished product was SO wonderful. I wished he didn't have to take it to school. This is one of the best recipes I've gotten from this site. Thank-you Michele for submitting it.***Tip*** If you use a Kitchen aide, the mixing process is a piece of cake. LOL Also using 8oz of cream cheese for the frosting gives it alittle more cheese cake like taste. 5 star recipe !!!!!!!! Midge Read More
(32)
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Rating: 5 stars
08/12/2007
This cake was sooo incredibly good! Normally for me if a dessert doesn't have chocolate in it I don't consider it worth my time and effort. I made an exception with this cake to use up some apples and I'm so so glad I did. For those worried about the time consuming nature of chopping dicing and slicing -- I suggest the use of a food processor. I chopped the apples in fairly large chunks and pulsed them in the food processor until they were small but not turned to mush. I did the same with the walnuts. This saved a huge amount of time and still gave the cake all of the "chunkiness" it needed. This cake is very similar in denseness and sweetness to a good carrot cake but even better in my opinion. Definitely take the time to try this! Read More
(11)
Rating: 5 stars
02/06/2007
I had a couple of oops moments as I tried to make this cake. I only had 1/3 cup of oil so I used my son's applesauce cup in addition to. My husband is from Austria and his biggest complaint with american desserts is the amount of sugar we use so I cut that in half. I added a cup extra of apples. At the end of it was a wonderful dessert that everyone loved. I would do this again. Read More
(10)
Rating: 5 stars
04/20/2010
The day I made this it was very good. The next day it was OUTSTANDING! The only change I made was substituting cake flour for all-purpose. I followed another suggestion about pulsing the apples into smaller pieces - great idea! My boyfriend loved it so much it's his new favorite cake. Read More
(9)
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Rating: 5 stars
11/13/2002
I've made this twice and it is a definite "make it again!" dessert. Since I've made it twice I doubled the frosting ingredients to have a thicker frosting on top. Read More
(8)
Rating: 5 stars
09/10/2003
A friend brought this to a party. She asked me if I had tasted it and said it was "to die for." She was right! I hounded her until she sent me the recipe. I have made it several times and everyone loves it! When I was out of town I was delighted to find the recipe on my wonderful Allrecipes site. Thanks for sharing! My friend suggested icing the cake while it was hot. That works well. Read More
(7)
Rating: 5 stars
01/09/2003
This cake is awesome!! I made 4 of these for a luncheon at work. Everyone loved them and I've had sooo many requests for the recipe. And they're just as good without the frosting...in fact one of the cakes was devoured "naked". The most "difficult" thing about this recipe is peeling the apples! Will definitely make this again and again!!!! Read More
(7)
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