Description
A tender, apple-studded sheet cake finished with a smooth cream cheese icing.
Ingredients
- 2 cups plain (all-purpose) flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups apples, coarsely grated and drained if very juicy
- ½ cup chopped walnuts (optional)
For the frosting:
- 8 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 2 cups powdered (confectioners’) sugar, sifted if lumpy
- 1 teaspoon vanilla extract
Instructions
-
Heat the oven to 350°F (175°C). Prepare a 9×13-inch pan by greasing it lightly and dusting with a bit of flour, or line it with parchment.
-
In a medium bowl whisk together the flour, baking soda, salt, and cinnamon until evenly mixed. Set aside.
-
In a separate large bowl, cream the softened butter and sugar with a mixer or wooden spoon until pale and slightly fluffy. Beat in the eggs one at a time, then stir in the vanilla.
-
Fold the dry ingredients into the wet mixture just until there are no streaks of flour. Avoid overmixing. Gently stir in the grated apples and, if using, the walnuts.
-
Spread the batter into the prepared pan, smoothing the top. Bake for about 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
-
Remove the cake from the oven and allow it to cool in the pan on a wire rack until it is completely at room temperature before icing.
Make the frosting
7. Beat the cream cheese and butter together until they form a silky, lump-free mixture. Gradually add the powdered sugar and the vanilla, beating until the icing is smooth and spreadable. If it’s too thick, add a teaspoon of milk; if it’s too thin, add a little more powdered sugar.
8. When the cake has cooled fully, spread the cream cheese frosting evenly over the top. Slice into squares and serve.
Notes
- Because of the cream cheese topping, keep leftovers refrigerated in an airtight container; the cake will stay best for about 3–4 days.
- If your grated apples release a lot of juice, squeeze them lightly in a clean towel before folding into the batter to avoid a soggy crumb.
- The unfrosted cake freezes well: wrap tightly and freeze up to 3 months. Thaw in the fridge and frost just before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg