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New England Apple Cake


For the New England Apple Cake

  • cup all-purpose flour 270g
  • 2 teaspoons pumpkin pie spice
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 3-4 Granny Smith apples peeled and finely grated
  • 4 large eggs room temperature
  • cup canola oil
  • cups granulated sugar 300g
  • cups light brown sugar firmly packed (135g)
  • 1 tablespoon vanilla extract
  • 1 cup walnuts toasted and chopped

For the Cream Cheese Buttercream

  • 24 ounces 3 8-ounce packages cream cheese, room temperature
  • 1 cup 2 sticks, 8 ounces unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 2 pounds powdered sugar sifted
  • Food gel optional if desired to duplicate design


To make the New England Apple Cake

  • Preheat the oven to 350 degrees F. Grease 2 8-inch baking pans. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and spices to combine. Set aside.
  • Line a plate with paper towels. Take the finely grated apples and dry them out on the paper towels, pressing the towels to absorb any excess liquid.
  • Combine the eggs, oil, granulated and light brown sugars, and the vanilla extract. To this wet mixture add the dry ingredients. Fold in the apples and walnuts.
  • Pour the batter into the prepared pans, tapping the pans on the counter to remove any air bubbles.
  • Bake the cake for 25 to 30 minutes, rotating half way.
  • Remove from the oven, let them rest in the pans for 10 minutes before removing them to cool completely.

To make the Cream Cheese Frosting

  • In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on a medium-high speed, scraping down the bowl as needed, until light and fluffy, about 3 to 5 minutes.
  • Add the vanilla then slowly add the sifted powdered sugar.