Dessertsbluejeanchef
Apple Spice Cake
This apple spice cake is delicious and super moist and the cinnamon cream cheese glaze on top sends it right over the top!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Pre-heat the oven to 350°F. Grease a tube pan (angel food cake pan) or Bundt pan with butter and dust with flour. Shake off the excess flour.
butter (room temperature)2 ounces
2
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
baking powder2 teaspoonssalt1 teaspooncinnamon2 teaspoonsground cinnamon1 teaspoon
3
In a second bowl, combine the eggs, oil, sour cream, granulated sugar, brown sugar, and vanilla. Using an electric mixer, beat until the mixture is smooth. Add the dry ingredients to the wet ingredients and beat until combined. Fold in the apples by hand and pour the batter into the prepared pan.
eggs4granulated sugar1 cupvanilla2 teaspoonsvanilla extract1 teaspoondiced apples (2 to 3 Honey Crisp and Red Delicious or Pink Lady)3 cups
4
Bake at 350°F for 50 to ⏱️ 55 minutes.
5
Transfer the cake to a cooling rack and let it cool for ⏱️ 10 minutes. If using a tube pan, lift the cake out of the pan and allow it to cool for another ⏱️ 30 minutes before unmolding. If using a Bundt pan, cool in the pan for ⏱️ 20 minutes before unmolding by inverting it onto a plate.
6
To make the glaze place the cream cheese and butter in a bowl. Beat with an electric mixer until smooth. Add the cinnamon and powdered sugar, continue to whip until combined. Add 3 tablespoons of milk and vanilla extract and whip into a pourable consistency. Add more milk as needed.
cream cheese (softened)4 ouncesbutter (room temperature)2 ouncescinnamon2 teaspoonsground cinnamon1 teaspoonpowdered sugar1 cupvanilla2 teaspoonsvanilla extract1 teaspoon
7
When cake is completely cooled, pour the glaze over the top of the cake allowing some to drip down the sides. Cut into slices to serve.
8
Store refrigerated for up to 5 days.
Nutrition Facts
calories
446 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
40 g
sodium Content
352 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
80 mg
carbohydrate Content
62 g
saturated Fat Content
7 g
unsaturated Fat Content
12 g
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