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A moist and tender apple spice cake featuring Honeycrisp apples and warm fall spices, topped with creamy brown sugar-infused cream cheese frosting and toasted walnuts.

Ingredients

Scale
  • 4 medium Honeycrisp apples, peeled and cut into 1-inch pieces (about 1–1/2 pounds)
  • 2 cups sugar
  • 1/2 cup canola oil
  • 2 large eggs, 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
  • 1–1/2 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
  • 1–1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1–1/2 cups chopped walnuts, toasted (for topping)

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round pans; line bottoms with parchment and grease the parchment.
  2. Peel apples and cut into 1-inch pieces.
  3. Pulse apples in a food processor until finely chopped.
  4. Toast chopped walnuts until fragrant and let cool.
  5. In a large bowl, beat sugar, canola oil, eggs and vanilla extract until well combined.
  6. Whisk together flour, pumpkin pie spice, baking powder and salt in a separate bowl.
  7. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined.
  8. Gently fold in the chopped apples and toasted walnuts into the batter.
  9. Divide the batter evenly between the prepared pans.
  10. Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the cakes cool in their pans for 10 minutes.
  12. Transfer cakes to wire racks, remove parchment and cool completely.
  13. In a large bowl, beat cream cheese, softened butter, confectioners’ sugar, brown sugar, vanilla extract and pumpkin pie spice until smooth and creamy.
  14. Spread frosting between the two layers, then frost the top and sides of the cake.
  15. Press toasted chopped walnuts into the frosting on top.

Notes

For best results, a mix of Honeycrisp and Granny Smith apples can be used to balance sweetness and tartness., Swap walnuts with pecans for a similar crunch or omit for nut-free version., Butter can substitute oil for richer flavor though oil provides more moisture., Sugar can be halved and all-purpose flour replaced with whole wheat for a healthier variation., The cake batter can be baked as cupcakes for 20-25 minutes., Leftovers keep well at room temperature for 3 days and refrigerated for up to a week., Freeze wrapped cake for up to 3 months; thaw overnight in fridge before serving., Reheat slices gently in microwave or oven, allowing chilled cake to reach room temperature for best frosting texture., Alternative frostings: brown sugar buttercream or powdered sugar glaze.

Nutrition

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