Apple Cake with Maple Frosting

We are wrapping up my annual apple week with a dessert that is full of cozy fall flavor: this Apple Cake with Maple Frosting. Apples and maple are such a natural pairing, and together they make this cake feel especially perfect for the season.

The cake itself is incredibly moist and tender. Buttermilk in the batter helps give it that soft texture, while a warm blend of cinnamon, cloves, and ginger adds plenty of classic fall spice.

There is no shortage of apple flavor here either. Chunks of Granny Smith apples are baked right into the cake, so you get tender, juicy pieces in every bite. Their slight tartness also balances the sweetness of the cake and frosting nicely.

You can also add nuts to the batter if you like a little extra crunch. At our house, I usually sprinkle them over the top instead so anyone who is not a fan of nuts can simply leave them off. It is an easy way to keep everyone happy.

Then comes the maple frosting, which may be my favorite part. It gets its maple flavor from real maple syrup and is made with cream cheese, butter, and brown sugar for a rich, fluffy, sweet finish.

That creamy maple frosting is the perfect complement to the spiced apple cake. If you are looking for a dessert that really captures the flavors of fall, grab some apples and make this cake for the weekend.

And now that apple week has come to an end, pumpkin week will be coming up soon. There are plenty more cozy fall recipes ahead!

Ingredients for Apple Cake with Maple Frosting

• FLOUR – Flour gives the cake its structure. Measure it carefully so the finished cake stays soft and tender instead of becoming dense.
• BAKING POWDER – Baking powder helps the cake rise and gives it a lighter texture.
• CINNAMON – Cinnamon adds warm, classic fall flavor and pairs especially well with the apples and maple frosting.
• CLOVES – Cloves add a deeper, slightly spicy warmth. A little goes a long way, so the small amount in this recipe helps round out the spice blend.
• GINGER – Ginger adds another layer of warm spice and complements the cinnamon and cloves.
• BAKING SODA – Baking soda works with the acidity in the buttermilk to help the cake rise and stay tender.
• SALT – Salt balances the sweetness and enhances the apple, spice, and maple flavors.
• BUTTER – Softened butter adds richness and helps create a tender cake. It is also used in the frosting for flavor and a smooth texture.
• BROWN SUGAR – Brown sugar sweetens the cake and adds a deeper, caramel-like flavor. It also helps keep the cake moist.
• VANILLA – Vanilla adds warmth and rounds out the flavors in the batter.
• EGGS – Eggs provide structure, richness, and moisture. They also help bind the batter together.
• BUTTERMILK – Buttermilk helps make the cake soft and tender while adding a slight tang. It also reacts with the baking soda to help the cake rise.
• GRANNY SMITH APPLES – Granny Smith apples add juicy apple flavor and a pleasant tartness that balances the sweetness of the cake. Dicing them into small pieces helps distribute the apples evenly throughout each slice.
• WALNUTS OR PECANS – Walnuts or pecans add crunch and a rich, nutty flavor. You can mix them into the batter or sprinkle them on top if you want to make them optional for serving.

Frosting:

• BUTTER – Butter adds richness and helps create a smooth, creamy frosting.
• BROWN SUGAR – Brown sugar gives the frosting a deeper sweetness and subtle caramel flavor.
• MAPLE SYRUP – Real maple syrup provides the maple flavor and adds sweetness to the frosting.
• CREAM CHEESE – Cream cheese gives the frosting its creamy texture and slight tang, which balances the sweetness of the brown sugar and maple syrup.

INSTRUCTIONS FOR APPLE CAKE WITH MAPLE FROSTING

Preheat the oven to 350°F. Grease and flour the bottom and sides of a 9-inch square baking pan, or coat it with baking spray that contains flour.

In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1 minute, or until creamy.

Add the brown sugar and continue beating for about 2 minutes, or until the mixture is light and fluffy.

Mix in the vanilla. Add the eggs one at a time, beating well after each addition.

With the mixer on low speed, add the dry ingredients and buttermilk alternately, beginning and ending with the flour mixture. Add about one-third of the flour mixture, then half of the buttermilk, and continue alternating until everything is just combined.

Gently fold in the diced apples and chopped walnuts or pecans, if using.

Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with a few moist crumbs.

Allow the cake to cool completely before frosting.

To make the maple frosting, beat together the butter, brown sugar, and maple syrup for about 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.

Add the room-temperature cream cheese and beat for about 1 1/2 minutes, or until the frosting is smooth and creamy.

Spread the frosting evenly over the cooled cake. Refrigerate for about 45 minutes to allow the frosting to set before slicing. Cut into 9 pieces and serve.

Frequently Asked Questions

Can I use a different kind of apple?
Yes. Granny Smith apples work especially well because their tart flavor balances the sweetness of the cake and frosting, but Honeycrisp, Pink Lady, or Braeburn would also be good choices.

Do I need to peel the apples?
Peeling is recommended for the softest texture, but you can leave the skins on if you prefer a little extra texture.

Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance, let it cool, and keep it covered. Add the frosting the next day, or frost it ahead and refrigerate until ready to serve.

Can I leave out the nuts?
Absolutely. The walnuts or pecans are optional, and the cake will still be delicious without them.

Can I use regular milk instead of buttermilk?
You can, but buttermilk helps make the cake especially tender. If needed, make a quick substitute by adding a little lemon juice or vinegar to regular milk and letting it sit for several minutes.

Why did my cake turn out dense?
The batter may have been overmixed, too much flour may have been added, or the butter and sugar may not have been creamed long enough. Mix only until the ingredients are combined.

How do I know when the cake is done?
The center should look set and no longer jiggle. A toothpick inserted in the middle should come out clean or with just a few moist crumbs.

Why does the cake need to cool before frosting?
If the cake is warm, the cream cheese frosting can melt and slide off. Let it cool completely for the best texture.

Does this cake need to be refrigerated?
Yes. Because the frosting contains cream cheese, store the frosted cake covered in the refrigerator.

Can I freeze this cake?
Yes. For best results, freeze the cake without frosting, then thaw and frost before serving.

Tips and Tricks

• Dice the apples into small, even pieces. Keeping the pieces around the same size helps them soften evenly and gives you apple in every bite.
• Cream the butter and sugar well. Beat them until light and fluffy. This adds air to the batter and helps create a softer cake.
• Don’t overmix after adding the flour. Once the dry ingredients go in, mix only until combined. Overmixing can make the cake tough or dense.
• Use room-temperature ingredients. Softened butter, room-temperature eggs, and cream cheese blend more smoothly and help both the cake and frosting turn out better.
• Chill the frosted cake before slicing. Refrigerating it for about 45 minutes helps the maple cream cheese frosting firm up, which makes the cake easier to cut into neat pieces.

FOR MORE RECIPES LIKE THIS, TRY:

• Apple Pie Pancake Pockets
• Easy Wacky Cake
• Maple Bacon Oven Pancake
• Spiced Pumpkin Chcolate Chip Cake

Recipe adapted from Eggs on Sunday.