Go Back

Mom's Best Apple Cake

Mom's best apple cake is a moist, golden crumb cake with diced apples and chopped walnuts baked at 325°F, then finished with a thick brown butter cream cheese frosting swirl. The batter comes together with oil, eggs, and sour cream for a tender texture and flavorful spice profile.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
cake batter
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.25 cup sour cream
  • 3 cup apples peeled and finely diced
  • 1 cup walnuts or pecans chopped
brown butter cream cheese frosting
  • 4 oz cream cheese softened
  • 4 tbsp butter browned and cooled
  • 2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and make the cake batter
  1. Preheat oven to 325°F, then grease a 9x13 pan or bundt pan with a thin layer of oil or butter so the cake releases cleanly.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until the spices are evenly distributed.
  3. Beat granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and well combined.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  5. Fold in the diced apples and chopped walnuts or pecans so the fruit and nuts are evenly spread through the batter.
Bake
  1. Bake at 325°F for 60-70 minutes, until a toothpick inserted in the center comes out clean and the top looks set and lightly browned.
  2. Cool the cake completely in the pan to help it set before frosting.
Make frosting and finish
  1. Brown the butter and let it cool, then beat browned butter with cream cheese until smooth.
  2. Beat in powdered sugar, milk, and vanilla until thick, spreadable frosting forms.
  3. Frost the cooled cake generously, spreading the frosting into a thick layer over the top and letting it settle slightly before slicing.

Notes

For the best texture, dice the apples very finely so they bake into the crumb instead of pockets of fruit. Store covered in the refrigerator for up to 4 days; freeze unfrosted slices for up to 2 months, thaw overnight in the fridge, then frost. For a lighter option, swap vegetable oil for an equal amount of unsweetened applesauce for part of the fat (use 1/2 cup oil + 1/2 cup applesauce) while keeping bake time similar.