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Cinnamon Apple Cake

Cinnamon apple cake with tender diced apples and a fluffy cinnamon cream cheese frosting. Baked in two 9-inch layers until a toothpick comes out clean for an easy, sliceable golden cake.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Cake
  • 1 cup unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 2 cup apples, peeled and finely diced
Cinnamon cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla

Equipment

  • 1 stand mixer

Method
 

Preheat and prep pans
  1. Preheat oven to 350F and grease two 9-inch round cake pans so the layers release cleanly.
Mix the spiced dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined and no streaks of spices remain.
Make the cake batter
  1. Beat unsalted butter and brown sugar until very fluffy, scraping the bowl as needed for a lighter texture.
  2. Add eggs one at a time, then mix in vanilla extract until the batter looks smooth and glossy.
  3. Alternate adding the flour mixture and sour cream, folding gently after each addition so the batter stays tender.
  4. Fold in diced apples until they are evenly distributed throughout the batter.
Bake and cool
  1. Divide batter evenly between the two pans and smooth the tops for even rising.
  2. Bake at 350F for 50-55 minutes, until a toothpick comes out clean when inserted in the center and the edges look set.
  3. Cool completely before frosting so the cream cheese frosting stays thick and spreadable.
Frost the cake
  1. Beat cream cheese and butter together until creamy, then mix in powdered sugar, cinnamon, and vanilla until fluffy.
  2. Frost between layers and all over the cake, using a spatula to swirl the top for a decorative finish.

Notes

For the cleanest layers, let the baked cakes cool in the pans for 10 minutes, then move to a rack and cool fully before frosting. Store covered in the refrigerator up to 4 days; freeze frosted cake up to 1 month (thaw overnight in the fridge). For a lighter option, replace half of the sour cream with plain Greek yogurt to keep moisture while reducing fat.