APPLE SPICE SHEET CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
Apple spice cake is delicious and serves a lot of people. Take it to any type of gathering and you won’t bring any home. This apple spice cake is perfect for fall but we love it anytime of the year. Great with coffee for breakfast and good with a tall glass of milk for a snack.
Ingredients for apple spice cake.
4 cups chopped apples, (I use red delicious but you could use about any kind for this recipe. Peel, core and chop pieces a little smaller than a dime.)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 stick butter or 8 tablespoons or 1/2 cup, softened
2 eggs
1 1/2 cups white granulated sugar
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup pecans or walnuts, chopped
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside. Cream butter, sugar and eggs with a mixer. Combine with flour, add buttermilk and vanilla and mix. Fold in chopped apples and nuts with a spoon. Spray or line a 10 x 15 jelly roll pan (this is a regular baking sheet with a lip all the way round it). I usually just line mine with aluminum foil.Spread cake mixture in pan. Bake in a preheated 350 degree oven for 25 to 30 minutes. Let cool and frost with recipe below. Makes 1 sheet cake.
BROWN SUGAR CREAM CHEESE FROSTING:
8 ounces cream cheese, softened
8 tablespoons butter or 1 stick or 1/2 cup, softened
1/2 cup brown sugar
2 cups powdered sugar
1 teaspoon vanilla extract
Mix all ingredients together with mixer. Spread over cooled cake.
Apple Spice Sheet Cake with Brown Sugar Cream Cheese Frosting
Ingredients
- 4 cups chopped apples (I use red delicious but you could use about any kind for this recipe. Peel, core and chop pieces a little smaller than a dime.)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 stick butter or 8 tablespoons or 1/2 cup softened
- 2 eggs
- 1 1/2 cups white granulated sugar
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup pecans or walnuts chopped
BROWN SUGAR CREAM CHEESE FROSTING:
- 8 ounces cream cheese softened
- 8 tablespoons butter or 1 stick or 1/2 cup softened
- 1/2 cup brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
- Cream butter, sugar and eggs with a mixer. Combine with flour, add buttermilk and vanilla and mix. Fold in chopped apples and nuts with a spoon. Spray or line a 10 x 15 jelly roll pan (this is a regular baking sheet with a lip all the way round it)
- I usually just line mine with aluminum foil.Spread cake mixture in pan. Bake in a preheated 350 degree oven for 25 to 30 minutes. Let cool and frost
FROSTING INSTRUCTIONS
- Mix all ingredients together with mixer. Spread over cooled cake.
You might also like our recipe for Italian Cream Cake.
Be sure and PIN this Apple Spice Cake for later:
Click here to follow us on Instagram.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
With apple sauce would you need to cut down on milk? I would love the apple sauce idea my self.
Sorry, I cannot advise you, Joyce, as I have not made it with apple sauce but I think I would just add the sauce and keep the milk the same.
Can you use applesauce I stead of apples?
I have not tried it with applesauce, Michelle, but it may be o.k.
if you used a 9 x 13.. how much time should be added to the baking time since it will be thicker. Eager to try this!!
Try 10 minutes, Kathy, but test the center with a fork after about five minutes to see if it is done.
Could this be made using a 9×13 pan instead of sheet pan size?
Yes, you can do that Phyllis.
looking forward to making the recipe
only heard great reviews
I was able to right click with printing options and then able to select the page wanted to print
worked perfectly
I have made many of your recipes. have never been disappointed ! I know this takes a lot of time and effort and I appreciate all of it ! You have made many people smile giving me the credit for an awesome recipe! Thanks so much for making me look good !
Thank you so much Linda for your wonderful comment. It is people like you that make all the hard work worthwhile. We are so happy you enjoy the recipes and are a part of our community. I have to admit you brought a tear because it is so nice to hear you are appreciated. Thank you so very much and have a wonderful weekend.
Love your website/page!!!!
Thank you Carolyn! Happy you are enjoying it!
Are all of the posted recipes in the cookbooks?
No, they are not. If we put all the recipes in the cookbooks it would be enormous. We have tried to pick the best ones for the books, Joe.
do you use salted or unsalted butter ?
I use unsalted because there is salt in the recipe but I don’t think it would make a big difference.
Thank you Cathy! So glad it worked for you, I checked our stats and over 400 people were able to print yesterday, so no clue what the issue could be. I also use Chrome. Thanks so much! Hope you enjoy the recipe 🙂
This sounds sooooooo good. Is there a downside to using 9×13 pan. I usually prefer that ratio of cake to icing. Thanks as always for your great recipes.
I am sure you could use a 9 x 13 pan with no problem Amy. Happy you enjoy the recipes and happy to have you on the site.