Description
This Apple Pecan Spice Cake with Brown Sugar Cream Cheese Frosting is a moist and flavorful dessert perfect for fall or any cozy occasion. Packed with tart Granny Smith apples, crunchy pecans, and warm spices like cinnamon and nutmeg, this cake offers a delightful combination of textures and tastes. Topped with a rich and creamy brown sugar cream cheese frosting, it’s a crowd-pleasing treat that balances sweetness with a hint of spice.
Ingredients
Scale
Apple Pecan Spice Cake:
- 4 cups chopped Granny Smith apples
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 lightly beaten eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ cup milk
- 1 cup roughly chopped pecans
Brown Sugar Cream Cheese Frosting:
- 8 ounces room temperature cream cheese
- ¼ cup softened salted butter
- 2 teaspoon vanilla extract
- 1 cup light brown sugar
Instructions
- Prepare the baking pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 1-inch baking sheet with nonstick cooking spray, lightly dust it with flour, then tap out the excess flour. Set the pan aside.
- Mix wet ingredients with apples: In a large bowl, combine 4 cups chopped Granny Smith apples and 2 cups granulated sugar. Stir in ½ cup vegetable oil, 2 lightly beaten eggs, and 1 teaspoon vanilla extract until well combined.
- Combine dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and 1 teaspoon salt to evenly distribute the leavening agents and spices.
- Mix batter: Gradually add the dry flour mixture to the apple mixture and stir until combined. Pour in ½ cup milk and mix just until incorporated. Fold in 1 cup roughly chopped pecans evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely in the pan.
- Make the frosting: In a large bowl, beat 8 ounces of room temperature cream cheese with a hand mixer on high speed until smooth. Add ¼ cup softened salted butter and continue beating until fully incorporated, scraping down the bowl sides as needed.
- Add flavor and sugar to frosting: Mix in 2 teaspoons vanilla extract and 1 cup light brown sugar. Beat on medium-high speed for 5 minutes until the frosting is light, fluffy, and the sugar has dissolved.
- Frost the cake: Spread the brown sugar cream cheese frosting evenly over the cooled cake. Refrigerate the cake until ready to serve to allow the frosting to set.
Notes
- Use Granny Smith apples for a perfect balance of tartness and sweetness.
- Ensure cream cheese and butter are softened to avoid lumps in the frosting.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Store the frosted cake refrigerated; serve at room temperature for best flavor.
- To make ahead, bake the cake a day before and frost just before serving.
Nutrition
- Serving Size: 1 slice (1/18th of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
