Spice Cake with Cream Cheese Frosting and Caramelized Apple Walnut Topping

I made this cake for my mom’s birthday.

We are both not huge sweet fans, and I usually make carrot cake for her birthday, but this year decided to try something different.

First of all, cream cheese frosting is the best, (probably because it has cheese in it), and I thought it would compliment well with the spice cake and the warm caramelized apple and walnut topping.

This recipe was adapted from this spice cake recipe

Serves 12

For the cake:

-2 2/3 c. all purpose flour
-2 1/2 tsp. baking soda
-1 tsp. salt
-1 T. cinnamon
-1 1/2 tsp. ginger
-1 tsp. nutmeg
-1/2 tsp. cloves
-1 tsp. allspice
-2 tsp. vanilla
-1 tsp. honey
-1 c. whole milk
-1 tsp. vanilla extract
-2 sticks unsalted butter, softened
-3/4 c. granulated sugar
-3/4 c. packed brown sugar
-5 eggs
-1/2 c. sour cream (optional, for a super moist cake)
-1/2 c. raisins (optional as well)

For the icing:

-1 1/2 sticks of unsalted butter, softened
-3 1/4 c. confectioners sugar
-8 oz. cream cheese, softened
-2 tsp. vanilla extract
-1 tsp. salt

For the apple walnut topping:

-5 T. unsalted butter
-3-4 apples, depending on size, peeled and thinly sliced (I used Gala)
-pinch of salt
-3/4 tsp. cinnamon
-1/2 tsp. allspice
-1/4 c. brown sugar
-1 tsp. vanilla extract
-drizzle of honey, about a tablespoon
-1/2 cup chopped walnuts
Preheat oven to 350℉ with the rack in middle position. Butter and flour a 9×13 inch baking pan, then line with parchment paper and butter paper.

Next, combine flour, baking powder, salt, and spices in a large bowl. Stir together milk and vanilla in another small bowl, and sour cream if desired). Beat butter and both sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with milk mixture until just combined. (This is the point in which you’d fold in the raisins if desired).

Spread batter in pan, smoothing top, then rap pan once or twice on counter to eliminate any air bubbles. Bake until pale golden and a wooden pick inserted into center of cake comes out clean, 30 to 35 minutes. Cool completely.

While cake is cooling, make the apple topping. Melt butter in a large nonstick skillet, and sauté apples for 5-7 minutes or until they begin to soften and develop a golden brown color. Then, add the salt, cinnamon, allspice, brown sugar, vanilla, and honey, and sauté for an additional 3-4 minutes. Then, add walnuts, and saute for an additional 1-2 minutes. Let cool while you make the frosting.

Beat together cream cheese and butter with an electric mixer until light and fluffy, then beat in vanilla and a pinch of salt. Beat in confectioners’ sugar, a little at a time, and beat frosting until smooth. Spread over top of the cooled spice cake, and cut into squares to serve. Spoon apple walnut topping over the cake, and vanilla bean ice cream if desired. Enjoy!

Omg the warm drippy apple topping….