Old-fashioned Apple Cake

Serving 15 people

65 min


  • apple 4 cups peeled, cored, chopped apple (I used Fuji)
  • baking soda 2 teaspoons baking soda
  • brown sugar 2/3 cup brown sugar
  • confectioners sugar 3 + 1/2 cups confectioners' sugar
  • confectioners' sugar 2 1/4 cups confectioners' sugar
  • cream cheese 8 ounces cream cheese, room temperature
  • eggs 2 large eggs
  • granulated sugar 1 + 2/3 cups granulated sugar
  • milk 1/4 cup milk
  • pb cups 2 + 1/3 cups all-purpose or white whole wheat flour (like King Arthur)
  • salt 3/4 teaspoon salt
  • unsalted butter 7 tablespoons unsalted butter
  • vanilla extract 1/2 teaspoon vanilla extract
  • walnuts 1 cup chopped walnuts or pecans
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How to make it

  1. Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.In a large bowl or in the bowl of a stand mixer beat all the ingredients except the apples and nuts together on low speed. The dough will be dry and crumbly.
  2. Add the apples and nuts, beat on low speed until the apples release some of their juices and the batter comes together 3
  3. 4 minutes.Spoon into the pan and spread evenly with a wet spatula or your fingers.
  4. Bake about 45 minutes or until a toothpick comes out clean from center or with a few crumbs attached not wet batter.Cool completely in pan on wire rack. Frost with cream cheese frosting or brown butter frosting.Beat the butter and cream cheese together on medium speed until light and fluffy. Beat in the vanilla.
  5. Add the confectioner's sugar, and beat on medium 5
  6. 6 minutes until fluffy.Melt the butter in a small pan over medium heat and stir in the brown sugar and salt. Cook, stirring until the sugar melts then add the milk.Bring to a boil then remove from heat and pour into a mixing bowl. Allow to cool 10 minutes.After ten minutes stir in the confectioners' sugar and vanilla. Beat well
  7. if mixture seems too thin add more confectioners' sugar a little at a time until you reach a spreading consistency.Frost the cake immediately with the warm frosting.