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Mom's Best Apple Cake

Mom's best apple cake is a tender, moist crumb loaded with diced apples and chopped walnuts, then finished with brown butter cream cheese frosting. Bake in a 9x13 or bundt pan at 325°F for a slice-worthy cake that holds together and stays flavorful.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.25 cup sour cream
  • 3 cup apples, peeled and finely diced
  • 1 cup walnuts or pecans, chopped
Brown butter cream cheese frosting
  • 4 oz cream cheese, softened
  • 4 tbsp butter, browned and cooled
  • 2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the apple cake
  1. Preheat oven to 325°F, then grease a 9x13 pan or bundt pan so the cake releases easily. Use a thick coating so edges don’t stick.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until the spices are evenly distributed. Stop when the mixture looks uniform in color.
  3. Beat granulated sugar and brown sugar with vegetable oil, eggs, vanilla extract, and sour cream until well combined. Scrape the bowl as needed for an even batter.
  4. Fold the flour mixture into the wet ingredients until just combined. Fold gently so you don’t overmix and toughen the crumb.
  5. Fold in diced apples and chopped walnuts or pecans until evenly spread through the batter. You should see fruit and nuts throughout, not just on top.
  6. Bake at 325°F for 60-70 minutes, until a toothpick comes out clean. The top should look set and lightly browned, with no wet batter clinging.
  7. Cool the cake completely before frosting. Let it cool fully so the frosting doesn’t melt or slide off.
Make and frost with brown butter cream cheese frosting
  1. Beat browned butter and cream cheese until smooth. Continue until the mixture looks glossy and free of lumps.
  2. Add powdered sugar, milk, and vanilla, then beat until the frosting is thick and spreadable. Pause to scrape the bowl so everything is fully incorporated.
  3. Frost the cooled cake generously, spreading in an even layer across the surface. Swirl the top lightly if you want more texture.

Notes

Pro tip: cool the cake fully before frosting, and use apples that are peeled and finely diced so they bake into tender pockets instead of hard chunks. Store covered in the refrigerator for up to 4 days (frosting included). Freeze the unfrosted cake for up to 2 months; thaw overnight in the fridge and frost after thawing. For a lighter swap, use low-fat cream cheese and reduce milk slightly as needed for the same thick frosting texture.