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Mom's Best Apple Cake

Mom's best apple cake is a moist, golden American dessert loaded with finely diced apples and chopped walnuts, then baked in a 9x13 pan until toothpick-clean. It’s finished with a rich brown butter cream cheese frosting swirl that clings to every crumb.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Apple cake base
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 0.25 cup sour cream
  • 3 cup apples, peeled and finely diced
  • 1 cup walnuts or pecans, chopped
For brown butter cream cheese frosting
  • 4 oz cream cheese, softened
  • 4 tbsp butter, browned and cooled
  • 2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the apple cake
  1. Preheat the oven to 325F and grease a 9x13 pan or bundt pan (set it up for easy release).
  2. In a mixing bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined (no visible spice clumps).
  3. In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until well combined and glossy (about 1-2 minutes).
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain (stop as soon as it comes together).
  5. Fold in the finely diced apples and chopped walnuts or pecans so they’re evenly distributed (you should see apple pieces throughout).
  6. Bake at 325F for 60-70 minutes, until a toothpick inserted in the center comes out clean (the top should look set and lightly golden).
  7. Cool the cake completely in the pan before frosting (frosting will slide off if it’s warm).
Make and apply the frosting
  1. Brown the butter in a skillet and let it cool completely to room temperature (it should smell nutty and turn golden-brown).
  2. Beat the browned butter and softened cream cheese until smooth (no lumps).
  3. Add powdered sugar and beat until thick and spreadable (scrape the bowl once).
  4. Beat in milk and vanilla until the frosting is silky enough to swirl (adjust with an extra teaspoon of milk only if needed).
  5. Frost the cooled cake generously, spreading and swirling the top for an even coating (cover the center and edges).

Notes

For the best texture, dice the apples finely and keep the cake fully cooled before frosting so the cream cheese topping doesn’t melt or thin out. Store covered in the refrigerator up to 4 days; freeze unfrosted cake slices up to 2 months (thaw overnight in the fridge, then frost if desired). If you prefer a lighter option, use reduced-fat cream cheese in the frosting—flavor stays close, though the frosting will be slightly softer.