Apple Cake with Cream Cheese Frosting
Makes one 9-inch triple layer cake
My mother was an expert pie and cake baker. Call me prejudice, but her baked goods were the most delicious I ever tasted and most people agreed. This recipe is one of many favorites. Serve apple cake for a family dinner or for a special occasion dessert.
- 3 cups sifted all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 cups finely chopped, peeled, tart baking apples
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon lemon peel
- 2 cups granulated sugar
- 1-1/2 cups canola or vegetable oil
- 2 large eggs, room temperature
- Cream Cheese Frosting (see below)
- Coarsely chopped walnuts for garnish
- One 8-ounce package cream cheese, room temperature (can use reduced fat)
- 1 tablespoon butter, preferably unsalted, room temperature
- 1 teaspoon vanilla
- 1 pound (approximately 4 cups) confectioners' sugar
For the cake, preheat oven to 350° F. Grease and flour three 9-inch round cake pans. Sift together the sifted flour, baking soda and salt. In a small bowl, combine apples, nuts and lemon peel. In a large bowl, combine the sugar, oil and eggs. Beat well with a spoon. Add the mixture of dry ingredients; beat until smooth. Add the apple mixture; stir until well combined. Batter will be thick. Spread evenly into prepared pans. Bake 30-40 minutes or until the tops spring back to the touch or a cake tester inserted in the center comes out dry. Cool in pans on rack for 10 minutes. Remove cakes from pans and return to racks; cool completely.
For the frosting, beat cream cheese, butter and vanilla in a medium bowl at medium speed until light and creamy. Add confectioners' sugar; beat until spreading consistency. Spread very thin between cake layers, sides and top. Press coarsely chopped walnuts on side of cake. If you are not serving for several hours, refrigerate until needed.