Apple Sheet Cake With Cinnamon Cream Cheese Frosting Recipe (2024)

I wish people would internalize their disapproval of ingredients and just substitute as they see fit for themselves.

Elena-Organic cold-pressed grapeseed and canola oils are readily available where I live. Avocado oil is not considered to be flavor-neutral. Next time maybe don’t be the first to comment with a criticism based solely on personal preference. The notes are meant to be helpful to fellow cooks.

I added a peeled and chopped apple, along with about 3/4 cup chopped walnuts. Made the rest of the cake as written. Divine, and the house smelled heavenly!

"I wish people would internalize their disapproval of ingredients and just substitute as they see fit for themselves." ...Preach

Made this and brought to work and the reviews are in: Everyone loved it. It's so easy to make, full of apple flavor and deliciously moist. I doubled the frosting recipe and had about 1/3 leftover, which I put in the freezer for another bake. Perfect autumnal flavors and took no time at all. I'll definitely make this again. Not sure why all the hubbub below...haters gonna even hate on cake, I guess.

I adore applesauce cake and I'm always trying different recipes. I love the texture of this cake - moist, firm and tender. Frosting is an equally excellent recipe. I did not have fresh spices (I usually replenish them annually right before Thanksgiving). My cinnamon was rather dead so I added orange peel in the frosting. I might kick it up a bit more with the spices, but this is a keeper recipe. Easy and delicious!

I’ve made this cake twice now.The first time was for a thanksgiving dessert—received positive reviews. The second time I brought it to the restaurant I work at—chefs enjoyed it. I also followed some other tips to add a peeled and chopped apple in the batter. As well as adding a teaspoon of nutmeg. One additional thing I did, just as an experiment, was add honey to the batter. Myself and others thought the batter and frosting were both delectable.This is definitely a recipe I’ll keep stored

I halve the cake recipe and bake it in an 8" pan instead of doubling the frosting and it is a perfect ratio.

This cake is out of this world - better than my mom's old recipe :0The frosting is different and really nice. Glossy, not too sweet. I lucked out and found some Northern Spy apples - so easy to make applesauce (wash 3 medium sized apples well; put them in a heavy bottomed pan - no need to cut them up or peel them - along with just enough water to keep them from burning about 1/4 cup; cover tightly and cook until they fall apart (about 1/2 hr); put the whole business through a Foley food mill)

So true. I see this on every site.

I made this one half whole wheat flour and added (along with a pint of home canned applesauce) 2 cups chopped apples, 1 cup raisins and 1 cup chopped walnuts. It was wonderful. I found a single batch of icing to be just perfect, but I may have added a bit more confectioners sugar than called for. I’ll be making it again.

Curious that some readers found the cake bland, while others were overwhelmed by cardamom. Perhaps this is due to the age/freshness of the spices used? NYT food editors, could you suggest a window for freshness? Thanks.

Solid fall dessert; I made it ‘jelly roll’ style with these mods:- Made my own apple sauce; Used Lucy Glo variety (4 apples made 2 cups)- Placed batter into parchment lined sheet pan: baked for 15 min- Rolled warm cake after dusting with powdered sugar, using ‘tea towel’ method- While cake cools, made cinnamon frosting, used full stick of butter, 150g of powdered sugar, Vanilla- After cake cooled completely, frosted, and re-rolled-Chill in fridge to set frosting. Dust with powdered sugar

This was a big hit for my boyfriend’s birthday. Delicious! As for the frosting, I made about 50 percent more than called for in the recipe. However, I served the cake straight from the pan and when I put the frosting on top, I could see that it was almost as thick as the cake. (After pondering whether this was indeed a problem, I removed a big slab of the frosting.) So, if you’re planning to serve the cake right from the pan, the recipe as-is makes sufficient frosting.

Novice baker here and this looks pretty easy once I replenish some spices (thinking the dramatically different flavors ppl are getting is due to the age of their spices and my whole cardamom is ancient) anyway my question is will I be able to make this frosting with just a regular hand held mixer? I think I have one.

Quick and easy. I used spelt flour for half the total volume of flour. Baked it in 2 8” square pans- one to freeze. It is moist and ferry enough without frosting.

So easy to make vegan (and low-fat btw) by using EnerG egg replacer, flax egg, chia, or aquafaba instead of eggs, and by using plant-based butter and cream cheez like Melt or Miyoko brands.Easy to make gluten free by using GF flours such as half buckwheat and half oat flour.Also easy to cut recipe in half which makes a cute little round cake pan w/plenty o’ frosting. I cut sugars in half too and was plenty sweet!

Dump all the frosting ingredients into the stand mixer and then turn it on as though that's going to work. Who would do such a silly thing? Yeah. But it's still delicious, so other than looking a little bit underwhelming, evidently an idiot proof recipe.

This recipe came together quickly. It is a very moist, dense cake but we were underwhelmed by its blandness. Only the icing defined this cake as a dessert.

If making in a Bundt pan how would the cooking time differ? Or would it? Thanks!

This cake is amazing, so moist and flavorful. I made my own applesauce with a cinnamon stick a little sugar. Followed the cake recipe but upped the cardamom as it'smy fav. Frosting, followed recipe plus added zest of one large orange and juice of 1/4 orange.

Substitute ground flaxseed, vegan cream cheese and vegan butter for a vegan version and it’s perfect!

Easy to make. Light in texture with a fine crumb. Delightful.

Yossi never lets me down! Easy and yummy cake. Didn’t make the frosting but I wish I had - tried a lackluster glaze from another times recipe.

Used2 tsp cinnamon in frosting. Seemed a good amount

The cake is delicious. I upped the spices and added a chopped apple. I didn’t love the frosting. To my taste, it was sweet enough or creamy enough. I’d make again with a different frosting

This is a lovely moist cake with delightful frosting. Neither the cake nor the frosting are overly sweet. My husband hates frosting but loves this one. I’ve made it with store-bought applesauce and homemade fresh applesauce. The homemade applesauce takes the cake up a notch in flavor. I’ve served this to many guests and they have all raved about its delicious flavor and texture.

Made this recipe with homemade pear sauce instead of apple. That's what I had. To get the apple flavor I added 2 shredded gala apples to the batter. I didn't have ground cloves unfortunately but did add some vanilla. The batter tasted amazing and it smells amazing in the oven. I will stretch the icing by adding more butter and icing sugar, as I don't have enough cream cheese on hand. With the weather looking like fall this seemed appropriate,we're excited to indulge in this after supper tonight.

This is a hit! We prefer ours with a coffee cake topping, but no one was mad to have this with the cream cheese frosting instead. Added a chopped apple or two both times.

Made as cupcakes for a potluck…just great. Cooked 20 minutes at 350. Doubled the frosting, which was a little too much.