I found this apple cake recipe a few weeks ago, but didn’t get around to making the cake until this weekend. I decided to make a cream cheese frosting (found in my America’s Test Kitchen cookbook) instead of the streusel topping, and let me just say it was AWESOME!!!
Also, note that I don’t know why you’d beat the eggs for 15 minutes, but I did it, because several reviews said you needed to… One of the few times I wish I had a stand mixer.
5 apples – peeled, cored and chopped
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons ground cinnamon
4 teaspoons baking powder
2 cups white sugar (can substitute 1/2 cup with brown sugar)
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9×13 inch pan.
- Sift together flour, salt, cinnamon and baking powder. Set aside.
- In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
- Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9×13 inch pan.*
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
*Struesel Topping: Instead of frosting, mix 4 tsp white sugar with 1 tsp ground cinnamon, sprinkle over cake prior to baking.
Cream Cheese Frosting
8 ounces cream cheese softened, but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners’ sugar (4 1/2 ounces)
- When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl (or with electric hand mixer) until combined, about
5 seconds, scraping down bowl with rubber spatula as needed.
- Add confectioners’ sugar and process until smooth, about 10 seconds (longer if using a hand mixer)