This quick and delicious sheet-pan apple cake was a fixture in our grandmother’s kitchen. It’s easy to make and genuinely apple-forward. Many “apple spiced cakes” rely mostly on cinnamon and applesauce; this one is different. Large, bright apple chunks are folded into a cinnamon-scented brown-sugar batter so every bite has juicy apple pieces surrounded by tender cake.
The apples are cut into generous half-inch cubes to keep them juicy after baking. The brown sugar batter bakes up around the apple pieces, creating moist cake with pockets of sweet-tart fruit. While the cake is delicious on its own, a swirl of browned-butter cream cheese icing elevates it—adding toasty, tangy richness that pairs beautifully with cinnamon and bright apples. This sheet-pan version is simple to prepare and perfect for sharing.
The cake: Start by peeling, coring, and dicing apples into roughly ½-inch cubes. In a large bowl combine the diced apples with beaten eggs and vanilla. Stir in sugar, spices, and melted butter, then fold in flour, salt, and baking soda until just combined. The result is a chunky, creamy batter studded with large apple pieces that bake into tender, juicy pockets throughout the cake.
Cinnamon brown sugar topping: Mix brown sugar with cinnamon and chopped walnuts or pecans, if using. Sprinkle the mixture evenly over the batter before baking. The topping caramelizes slightly as it bakes, seeping a touch of sweetness into the cake and adding a pleasant crunch where nuts are included.
Baking: Bake at 350°F (175°C) for about 40–45 minutes, or until a toothpick inserted in the center comes out clean. You’ll have a moist, lightly spiced cake with large, juicy apple chunks throughout. Let the cake cool before adding icing so the topping sets and the texture stays tender.
Browned-butter cinnamon cream cheese icing: Brown a stick of butter in a small saucepan over medium-high heat, stirring until the milk solids turn golden and fragrant. Remove the butter from heat and transfer it to a separate container to cool and solidify (a short time in the freezer speeds this up). Once solid, beat the browned butter with cream cheese until light and fluffy. Add salt, vanilla, and cinnamon, then, on low speed, incorporate powdered sugar ½ cup at a time to avoid a cloud of sugar. Increase the mixer to medium-high and whip until the frosting is smooth and airy. Spread over the cooled cake—use as much or as little as you like.
Apple Cake Notes:
- Apples: Choose varieties with balanced flavor, not overly sweet. Honeycrisp or Pink Crisp (Pink Lady-style) work well because they offer both sweetness and bright acidity.
- Nuts: Adding walnuts or pecans gives a pleasing crunch, but they are optional. Swap or omit according to preference or allergies.
- Browned butter: Browning the butter for the icing is optional but recommended. The toasty, nutty flavor complements the apple and cinnamon, and it makes the frosting especially delicious.
Apple Cake with Brown Butter Cream Cheese Icing
Ingredients
Apple Cake:
- 4 cups apple ~4 large apples peeled, cored, and diced into ½” cubes (don’t use too sweet of an apple—we love pink crisps)
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 ¼ cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon ginger
- ½ cup butter melted
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Cinnamon Walnut Sprinkle:
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup walnuts or pecans optional
Browned Butter Cream Cheese Icing:
- 1 stick browned butter
- 1 stick cream cheese
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 3 cups powdered sugar
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, combine diced apples, vanilla, and beaten eggs. Stir until combined.
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Add sugar, cinnamon, ginger, cardamom, and melted butter. Stir until evenly mixed.
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Fold in flour, salt, and baking soda until just combined.
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Grease a 9×13-inch pan and pour in the batter, spreading it evenly.
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For the topping: mix brown sugar, cinnamon, and chopped walnuts (or pecans) with your fingers or a fork. Sprinkle evenly over the batter.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before adding icing.
Browned butter cream cheese icing:
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In a small saucepan, melt a stick of butter over medium-high heat.
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Stir and watch closely until small golden bits form and the butter becomes fragrant and nutty.
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Remove the butter from the heat and transfer to a separate container to cool and solidify. You can chill briefly to speed this step.
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In a mixer bowl, combine the cooled browned butter and cream cheese.
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Beat on medium-high until fluffy, about 2 minutes.
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Add salt, cinnamon, and vanilla; mix until combined.
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On low speed, add powdered sugar ½ cup at a time to prevent dusting, then increase speed and whip until light and fluffy, about 2 minutes.
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Spread the icing over the cooled sheet cake in an even layer. Use as much or as little as you prefer.
Entertainer’s Note:
Serve this cake at brunch without the icing for a lovely apple coffee cake, or add the browned-butter cream cheese icing for a dessert-worthy treat. It’s easy to slice and share, making it ideal for gatherings and potlucks.