Apple Sheet Cake With Cinnamon Cream Cheese Frosting
Updated November 5, 2019
Christopher Testani for The New York Times. Food Stylist: Eugene Jho.
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CAKE
Unsalted butter, for greasing the pan
2 cups/255 grams all-purpose flour, plus more for preparing the pan
¾ cup/165 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
¾ cup/180 milliliters neutral oil, such as canola or grapeseed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
¼ teaspoon ground cloves
¾ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
FOR THE FROSTING
8 ounces/230 grams cream cheese, at room temperature
¼ cup/65 grams unsalted butter (½ stick), at room temperature
1 tablespoon ground cinnamon
1 cup/100 grams confectioners’ sugar
Nutritional analysis per serving (12 servings)
45 grams carbs; 64 milligrams cholesterol; 430 calories; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 2 grams fiber; 312 milligrams sodium; 5 grams protein; 26 grams sugar
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!
Swapped 1/3 cup cookie butter for the cinnamon in the frosting. So good. My cake hating kid ate half of the 9x13 pan. This would probably be great with the cinnamon and cookie butter, I will try that next time.
No actual apples.?
Has anyone subbed sugar for honey into the recipe? I’m curious if that would be better into the cake or the frosting?