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Cinnamon Apple Cake

Cinnamon apple cake with warm cinnamon-spiced layers and tender diced apples, baked until golden and set. Finished with cinnamon cream cheese frosting for a thick, fluffy swirl between layers and on top.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2.5 cup 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
  • 1 cup butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 2 cup finely diced apples
For cinnamon cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla

Equipment

  • 2 sheet pan

Method
 

Bake the cinnamon apple cake
  1. Preheat the oven to 350F and grease two 9-inch round pans.
  2. Beat the butter and brown sugar until combined, then add the eggs one at a time and beat in the vanilla.
  3. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. Alternate adding the dry ingredients and sour cream to the batter, mixing until just combined.
  5. Fold in the finely diced apples until evenly distributed.
  6. Divide the batter between the two pans and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the cakes completely before frosting, so the frosting stays thick and spreadable.
Make frosting and assemble
  1. Beat the cream cheese and butter until smooth, then beat in the powdered sugar until very fluffy.
  2. Beat in the cinnamon and vanilla for a fragrant frosting.
  3. Frost between the cake layers and spread frosting over the top and sides until evenly coated.

Notes

For clean slices, let the cakes cool completely (and chill 20–30 minutes if your kitchen is warm) before stacking and frosting. Store covered in the refrigerator up to 4 days; freeze unfrosted layers wrapped tightly up to 2 months. For a lighter option, use reduced-fat cream cheese and reduce butter by 2 tbsp, noting the frosting may be slightly softer.