Apple Sheet Cake With Cinnamon Cream Cheese Frosting
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing the pan
- 2cups/255 grams all-purpose flour, plus more for preparing the pan
- ¾cup/165 grams light brown sugar
- 2large eggs
- 2cups/480 milliliters unsweetened applesauce
- ¾cup/180 milliliters neutral oil, such as canola or grapeseed
- 2teaspoons ground cinnamon
- 1teaspoon ground cardamom
- 1teaspoon ground ginger
- ¼teaspoon ground cloves
- ¾teaspoon kosher salt
- 1teaspoon baking powder
- 1teaspoon baking soda
- 8ounces/230 grams cream cheese, at room temperature
- ¼cup/65 grams unsalted butter (½ stick), at room temperature
- 1tablespoon ground cinnamon
- 1cup/100 grams confectioners’ sugar
For the Cake
For the Frosting
Nutritional analysis per serving (12 servings)
430 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
- Step 2
In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
- Step 3
Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
- Step 4
Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
- Step 5
When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
- Step 6
Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.
Private Notes
Comments
I wish people would internalize their disapproval of ingredients and just substitute as they see fit for themselves.
Elena-Organic cold-pressed grapeseed and canola oils are readily available where I live. Avocado oil is not considered to be flavor-neutral. Next time maybe don’t be the first to comment with a criticism based solely on personal preference. The notes are meant to be helpful to fellow cooks.
I added a peeled and chopped apple, along with about 3/4 cup chopped walnuts. Made the rest of the cake as written. Divine, and the house smelled heavenly!
love this recipe. fyi for anyone looking at pan conversions, I used about 2/3 of a full batch to make a round, 2 layer six inch cake and baked the rest in a loaf pan, all came out great with about 30 minutes in the oven.
This baked in 25 minutes for me (at 350 with a thermometer in my oven), i feel like 30-40 would be too much so check early.
Easy, easy, easy--and really delicious. The spice in the cake is terrific, and the cinnamon frosting is a nice touch. My partner and I each had two slices and contemplated thirds.
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