This is my "go to" cake when I'm in a hurry or running behind, like today. I'm suppose to bring a dessert for our Appreciation Lunch on Sunday at church. Whip one of these up and you'll have dessert for the weekend. Everyone loves it.
This cake is so moist! I think its fantastic apple flavor is due to the apples being in larger chunks rather than finely chopped.
Chunky Apple Cake with Cream Cheese Frosting
12-15 servings
print recipe
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith Apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting, recipe following
Chopped walnuts, toasted (optional)
Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13x9-inch pan.
Bake at 350 degrees F. for 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Store in refrigerator.
Cream Cheese Frosting
Makes 1 2/3 cups.
1 (8-ounce) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Saturday, November 13, 2010
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I love apple cake. This one sounds so delicious. I never thought of cream cheese frosting on this type of cake. Yummy!
ReplyDeleteThis sounds really good. Cream cheese frosting is my favorite.
ReplyDeleteThis really has slices? Can you see the slices in the cake kind of like a tart? Very interesting idea and it is so simple, I think I could commit it to memory very quickly. Thankts.
ReplyDeleteWell, I actually made your cake. I had all the ingredients on hand. I'm into my bundt pan just now so I thought of trying to stand up slices and pour the batter around. I don't know how that would have worked but the apples were not very pretty so I cut them in chunks. Of course, I had to cook it longer since it was in the bundt pan. It tastes great. Very moist but crispy around the edges and on the bundt edges, too. I have cream cheese but we haven't felt the need for icing yet and it is 1/3 gone. The first of many recipes I plan to try.
ReplyDeleteShari thanks for making the cake. I think you will be happier using the 9x13-inch pan. I'm posting a Fresh Apple Cake recipe before Christmas that is prefect for you Bundt pan. I'm glad you enjoyed it.
ReplyDelete