Apple Cake with Maple Frosting
A tender, single-layer apple spice snack cake made with applesauce and warm spices, topped with a tangy maple cream cheese frosting and toasted pecans. It captures the cozy fall flavors of the original while keeping things simple and snacking-friendly.
A tender, single-layer apple spice snack cake made with applesauce and warm spices, topped with a tangy maple cream cheese frosting and toasted pecans. It captures the cozy fall flavors of the original while keeping things simple and snacking-friendly.
Ingredients
20 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 23g
- Carbs
- 65g
- Protein
- 5g
Whole recipe (9 servings): 4320 kcal
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup neutral oil
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and finely diced tart apple (such as Granny Smith)
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 3 tablespoons maple syrup
- 1/4 teaspoon maple extract (optional)
- 1/2 cup chopped pecans, toasted
Method
9 steps- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line the bottom with parchment, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly pale. Whisk in the oil, applesauce, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Fold in the diced apple.
- Scrape the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely, about 1 hour.
- For the frosting, beat the cream cheese and butter in a medium bowl until smooth and creamy. Add the powdered sugar, maple syrup, and maple extract if using, and beat until light and fluffy.
- Spread the frosting over the cooled cake. Sprinkle the toasted pecans over the top.
- Slice into 9 squares and serve. Store leftovers covered in the refrigerator for up to 3 days.
Recipe notes
Helpful tips
- For a deeper maple flavor, use dark maple syrup.
- If you prefer a thicker frosting, add an extra 2 tablespoons of powdered sugar.
- Diced apple should be small, about 1/4-inch pieces, so the cake slices cleanly.
Equipment
- 9-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Wire rack
- Electric mixer or hand whisk
- Skillet for toasting pecans
Storage
Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Additional tips
- Ensure the cake is completely cool before frosting to prevent the frosting from melting. Toast pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant.
Recipe inspiration
Inspired by Preppy Kitchen
Estimated nutrition
Per serving: 480 calories
Fat: 23 g · Carbs: 65 g · Protein: 5 g
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