Description
This Apple Pecan Spice Cake with Brown Sugar Cream Cheese Frosting is a moist and flavorful dessert perfect for fall or any occasion. Made with tart Granny Smith apples, crunchy pecans, and warm spices like cinnamon and nutmeg, it’s topped with a rich, creamy brown sugar cream cheese frosting that adds just the right touch of sweetness.
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°F (175°C). Spray a 9 x 13 x 1-inch baking sheet with nonstick cooking spray and lightly dust it with flour, then tap out the excess flour. Set aside to prepare the batter.
- Combine wet ingredients with apples: In a large mixing bowl, stir together the chopped Granny Smith apples and granulated sugar. Add the vegetable oil, lightly beaten eggs, and vanilla extract, then mix well to combine all wet ingredients with the apples.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Combine wet and dry mixtures: Gradually add the flour mixture to the apple mixture, stirring gently until mostly combined. Pour in the milk and stir until just combined, being careful not to overmix. Finally, fold in the chopped pecans until evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Place in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare the frosting: In a large bowl, use a hand mixer to beat the room temperature cream cheese on high speed until smooth. Add the softened salted butter and continue beating until the mixture is smooth and creamy, scraping down the sides as needed.
- Add remaining frosting ingredients: Mix in the vanilla extract followed by the light brown sugar. Beat on medium-high speed for about 5 minutes, until the frosting becomes light, fluffy, and the sugar has fully dissolved.
- Frost the cake: Once the cake has fully cooled, spread the brown sugar cream cheese frosting evenly over the top. Refrigerate the cake until ready to serve to allow the frosting to set.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting or sliding off.
- You can substitute the pecans with walnuts if preferred.
- Use room temperature cream cheese and butter for the smoothest frosting texture.
- Store the frosted cake covered in the refrigerator and consume within 3-4 days for best freshness.
- If you prefer a less sweet frosting, reduce the brown sugar by ¼ cup.
Nutrition
- Serving Size: 1 slice (1/18th of cake)
- Calories: 310
- Sugar: 28g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
