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A moist and tender apple spice cake featuring tart Honeycrisp apples, pumpkin pie spice, and a rich brown sugar cream cheese frosting, topped with toasted walnuts. Perfect for fall, adaptable as layers or cupcakes, and freezer-friendly.

Ingredients

Scale
  • 4 medium Honeycrisp apples, peeled and cut into 1-inch chunks (about 1.5 pounds)
  • 2 cups sugar
  • 1/2 cup canola oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 1.5 cups chopped walnuts, toasted
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 cup packed brown sugar
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1.5 cups chopped walnuts, toasted (for topping)

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round cake pans; line bottoms with parchment and grease the parchment.
  2. Put peeled, 1-inch chopped apples into a food processor and pulse until finely chopped but not pureed.
  3. In a large bowl, beat together sugar, canola oil, eggs and vanilla until smooth and well combined.
  4. In a separate bowl, whisk together flour, pumpkin pie spice, baking powder and salt.
  5. Add the dry mixture to the sugar mixture alternately with the buttermilk, beating gently and stopping when just combined.
  6. Stir in the finely chopped apples and toasted walnuts until evenly distributed.
  7. Divide the batter evenly between the prepared pans.
  8. Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in the pans for 10 minutes, then transfer to wire racks, remove the parchment and cool completely before frosting.
  10. Beat cream cheese, butter, confectioners’ sugar, brown sugar, vanilla and pumpkin pie spice until smooth and creamy.
  11. Spread frosting between the cake layers and over the top and sides, then press the toasted walnuts into the frosting on top.

Notes

For best apple flavor, mix Granny Smith and Honeycrisp apples: Granny Smith for tartness and Honeycrisp for sweetness and texture., To make cupcakes, pour batter into lined muffin pans and bake 20-25 minutes., Add a cinnamon sugar topping by sprinkling cinnamon and sugar over batter before baking for a crunchy top layer., Mix in ½ cup raisins or dried cranberries to the batter for added sweetness and texture., Store leftovers in an airtight container at room temperature for 3 days or in the fridge for about a week., Freeze wrapped cake tightly in plastic wrap and foil for up to 3 months; thaw overnight in fridge before serving., Reheat slices in microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes for a freshly baked taste.

Nutrition

Find it online: https://margorecipes.com/apple-spice-cake-2/