Everybody has their very own Apple Cake recipe that has been passed down generations! Unsurprisingly, my version reminds me of my childhood, especially in late autumn days… This is not a light and fluffy cake! It’s moist and it’s dense! And for me, it’s the best apple cake there is! Made with lots of apples, butter and natural yoghurt, this Apple Cake has everything that autumn in Great Britain has to offer – it’s wet, it’s brown and it’s abundant with late-season apples…
This is my go-to cake when there aren’t many exciting ingredients left in the house. As simple as it may seem, the combination of this moist cinnamon-scented apple cake and sweet honey cream cheese frosting is to die for.
You can make this gorgeous cake in six simple steps: (1) mix wet ingredients, (2) mix dry ingredients, (3) prepare the apples, (4) mix everything together, (5) bake and cool (6) make the frosting.
Start by whisking your eggs and sugar until light and frothy. It’s quicker with an electric whisk, but you can get an extra workout in if you choose to do this by hand.
Melt the butter and let it cool slightly. Then whisk it into the egg mixture. Pouring piping hot butter into your eggs will scramble them. After that, mix in your natural (plain) yogurt.
In a separate bowl, mix flour, baking powder, cinnamon and a pinch of salt. Then fold all of this into your wet ingredients.
Core and peel your apples. I’d recommend an apple variety that is on the sour side. I used Cox’s on this occasion. Slice them thinly. Whilst baking, thin slices almost disintegrate and merge with the batter making the cake extremely moist. Fold them into the cake mix.
Preheat the oven to 180°C Fan. Pour your batter into a greased cake tin and put into the oven to bake for 50 minutes. When it’s done, the inserted wooden skewer will come out clean. If the top is browning too quickly, cover the top of the cake with tin foil towards the end of the baking time.
You will need to cook your cake completely before icing it. But you can prepare the frosting in advance. You will need room temperature butter and cream cheese, so get them out of the fridge in advance.
Cream butter with icing sugar and honey. Then add cream cheese and beat into a smooth frosting. Once the cake has cooled down, slather the frosting on top.
You can serve immediately or wait until the next day – it’s even better then!
If this simple Apple Cake with Honey Cream Cheese Frosting doesn’t tickle your fancy, have a look at our other bakes:
Autumn Apple Cake with Honey Cream Cheese Frosting
- 18cm (7in) springform cake tin
For the Apple Cake:
- 3 eggs
- 120 g brown sugar
- 125 g unsalted butter melted
- 100 ml natural yogurt
- 150 g flour
- 1 tsp baking powder
- a pinch of salt
- 1 tsp ground cinnamon
- 3 apples cored, peeled and thinly sliced
For the Cream Cheese Frosting:
- 35 g unsalted butter room temperature
- 15 g runny honey
- 10 g icing sugar
- 85 g cream cheese room temperature
- Preheat the oven to 180°C Fan.
- Beat the eggs and sugar until light and fluffy.
- Add melted butter and yogurt and beat again.
- In a separate bowl, mix flour, baking powder, cinnamon and a pinch of salt. Fold dry ingredinets into your wet ingredinets until just incorporated. Don;t overmix.
- Fold in thinly spiced apples. Pour the mixture into a greased and lined springform cake tin.
- Bake for 50 minutes. When it's done, inserted wooden skewer will come out clean. If the top is browning top quickly, cover the top of the cake with tin foil towards the end of the baking time.
- Cool the cake completely.
- To make the icing, beat room temperature butter, honey and icing sugar until light and fluffy. Then beat in the cream cheese. Ice the cake and dig in!