One of my all-time favorite cakes is Apple Spice Cake. I loved when my mom baked them growing up. My favorite two desserts that she made were apple cake and banana pudding. I always requested them and my chances that she’d make them got a lot better when I moved away from home.
Now that the weather is getting cooler and apples are coming into season I found myself craving an apple cake. The recipe my mom uses calls for a lot of vegetable oil and I decided to try a new recipe that featured butter instead. I researched recipes for a while and found this recipe from Cooking Light that sounded great and had received awesome reviews since it was originally printed in 1997. Now, I kind of disagree that this is a light recipe but if they say so…I guess I’ll let myself feel better about it. But how can a cake be light when the recipe includes a stick of butter and cream cheese?
All that matters is that this cake is so good I ended up baking it three times last week. Once for us, once for my sister-in-law (who is expecting her second soon!) and once for my mom. The cake received outstanding reviews from everyone. My sister-in-law texted me the day after it was dropped off and said she’d already had two pieces for dessert and one for breakfast. And she used it as a bargaining tool to get our niece to eat her meals. She said that Emerson loved it so much she would tell her she could have one bite of cake if she ate a bite of her dinner. And I’m very happy to report that my mom approved of the new recipe and even asked for it. So it was a success all around.
The directions call for baking this cake in a springform pan and it gives it a great height that you can’t get from a standard cake pan. I changed the recipe up a bit by changing the mixing method and adding extra cream cheese, nutmeg and chopped pecans. I think the pecans are a must in this cake.
This Apple Cinnamon Cake stays moist for days and is definitely a fall crowd pleaser.I admit that I ate it for breakfast and dessert! It’s delicious served warm with ice cream!
Apple Cinnamon Cake
(Recipe adapted from Cooking Light)
1 1/2 cups sugar, plus extra for cinnamon sugar mixture for pan
8 ounces (1 block) 1/3 less fat cream cheese, softened
1/2 cup butter (1 stick), softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon, plus extra for cinnamon sugar mixture for pan
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups chopped peeled Fuji apples (about 2 large)
1 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Mix together a little bit of cinnamon and sugar (about 1/4 teaspoon cinnamon and 3 tablespoons sugar). Grease a 9-inch springform pan with butter wrapper or cooking spray. Sprinkle with cinnamon sugar mixture and tap sides to evenly distribute. Set aside.
In a medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt. Whisk together well to incorporate. Set aside.
In the bowl of a stand mixer, place 1 1/2 cups sugar, cream cheese, butter and vanilla. Mix on medium high speed until lightened in color and fluffy, about 4-5 minutes. Reduce mixer speed to low and add eggs, 1 at a time, beating well after each addition. Add flour mixture to cream cheese mixture a little at a time, beating at low speed until well blended.
Mix in apples and pecans. Pour batter prepared pan. Bake at 350° for 1 hour or until cake pulls away from the sides of the pan. Cool completely on a wire rack.
Yield: 12 servings