Apple Cake
- Author: Hilah Johnson
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup (1/4 pound) butter, softened
- Filling:
- 1/4 cup powdered sugar
- 1 Granny Smith apple, grated (about a cup)
- 1/4 cup sliced almonds
- 1 tablespoon cinnamon
- Cream cheese frosting:
- 4 ounces cool cream cheese, cut into chunks
- 3 tablespoons soft butter
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 2 cups sifted powdered sugar
- Set oven to 350º and grease and flour 2 8 or 9-inch round cake pans. If you have parchment paper, line the bottoms with parchment rounds to make it even easier to get them out.
- Combine the filling ingredients in a small bowl and set aside.
- In a large mixing bowl, combine all dry ingredients with a whisk.
- Add eggs, milk and vanilla and mix on medium speed for about 2 minutes, until smooth and creamy looking.
- Cut the butter into tablespoons and add it to the batter. Beat together on low speed for one minute, scrape the sides, then beat on medium high for 1 1/2 minutes. Scrape the bowl and finish mixing for 30 seconds on low speed.
- Divide dough evenly between the two pans. Spread apple mixture evenly over ONE of the cakes.
- Bake cakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cook in pans 10 minutes, then turn onto racks (right sides up) to finish cooling.
- Make cinnamon cream cheese frosting: Beat cheese, butter, cinnamon and vanilla together on medium speed until well blended. Sift in powdered sugar by the half-cup until the texture is as you like it.
- Stack the plain cake on top of the apple cake so that the apple filling is in the center. Frost with cinnamon cream cheese frosting.
Nutrition
- Calories: 377
- Sugar: 41
- Fat: 16
- Carbohydrates: 56