This fruit-filled sheet cake is packed with Granny Smith apple slices and toasted walnuts and covered with a thick, rich cream cheese frosting.

Chunky Apple Cake with Cream Cheese Frosting

butter, melted

sugar

eggs

vanilla extract

all-purpose flour

baking soda

salt

cinnamon

Granny Smith apples,

walnuts,

Cream Cheese Frosting

Chopped walnuts, toasted (optional)

Stir together first 4 ingredients in a large bowl until blended.


Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan.


Bake at 350&deg; for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.


The reason your cake was dry is probably because you are using a standard cup measure rather than weighing the flour.  The flour should be 4.5 ounces (or 128 grams) per cup.  When you invest in a weight scale, it's not uncommon for people to find that they have been adding  an extra 1-2 tablespoons of flour per cup, which drastically changes the hydration level of the recipe.  

I've made this delicious cake several times and every time there were raves and requests for the recipe.  Nice for dessert or morning coffee.  I cut the apples into chunks instead of slices.  While the dough is very dense, it yields a very moist cake.  Better backed the night before.

Good flavor.  The other reviewers are right about the batter being thick, like cookie batter (wait, should I try making cookies?).  Also, I'd chunk the apples instead of slicing, or slice the slices in half cross-wise.  I used my hands to mix the apples &amp; walnuts into the dough/batter, it's far too thick for stirring.  I'd also cut back on the cooking time, maybe mine was a little overdone because the pan was dark nonstick.  Finally, the cake is very sweet, so I'd skip the frosting as it is absolutely NOT needed.

Excellent!   Must be kept in pan, though, so you can't make a pretty presentation of it.   Made it for a potluck at work and everyone loved it!

Touted as the "best apple cake recipe" in Southern Living and they are right.  I have made this twice and both times, my son and husband fight over it.  Once with the cream cheese frosting and once with a basic white frosting--they said it was great either way.  Will definitely make a again and  again.

This cake is wonderful and is always requested!

This is a very moist cake.   I made one to share in a 8x8 pan and the other in a bread pan.  I did not add the nuts.
I love the frosting it is not overly sweet.  Will make this again very soon.

This was horribly dry and I was VERY disappointed that I not only wasted apples but my time. I will never make this again.

Wonderful recipe.  I used Gala apples and cut into small chunks instead of slices.  I will definitely make this again.

This cake is way too sweet...I had one piece to taste and ending up throwing it out....it should have a sugar warning!!

Knowing that the batter was going to be so dry I used a 21 oz can of Kroger Apple Pie Filling instead of GS Apples.  Cooked an extra 20 minutes @ 325. Perfectly moist and delicious!  Used 8 oz honey instead of sugar in cream cheese topping - fantastic cake.

This cake is indeed AWESOME. It really doesn't even need the frosting, making it a great snack cake.  A couple of issues with the instructions in the recipe though...even as a seasoned baker, I was a bit confused. First, the recipe says, "SLICED" apples. This signifies to me that they would be wedges or circles once cored and if so, how thick are they supposed to be...anyway that just didn't make sense to me, so I "CHOPPED" them up instead. It would've also been nice, if the recipe had mentioned "TOASTING" the nuts as the first step (I forgot about toasting them until it was already time to put them in) and then instructions on how to toast them (I already knew how, but for someone who didn't it would be nice to have that information). The batter IS VERY THICK, much like cookie dough, and for me, hand stirring just didn't do the trick...once I added the apples it was too hard to stir and it was spilling out of the bowl, so  I ended up pouring the whole thing into my mixer to get it all mixed up. Oh, and since I don't like Granny Smith apples, I substituted Galas. I also substituted pecans for the walnuts.

I baked the cake as exactly described in recipe.  My office loved it!

Made this dessert the other night and it was absolutely delicious.  Very easy and not time consuming at all.  The cream cheese frosting was simple to make and a great addition to the cake.  I didn't add any walnuts into the cake, just toasted them and sprinkled on top of frosting.  I did however cut the cake and put in a serving plate prior to frosting.  Made a very nice presentation on the dessert table.  Will definatley make again!

I never write reviews for recipes, but this was so good I registered just to tell everyone how delicious and easy this cake is. All other reviews were helpful regarding the thickness of the batter. A wonderful Autumn desert, it will play front and center on the desert table for Thanksgiving 2009!

Love this recipe always turns out moist and DELISH.  I always have left over apples from the kids school lunches, so i use those.  

This is great for parties, or just a cake to have around the house for whenever.

This is my AbsoLUTe faVoRIte cake!

PS - i don't use the frosting-why mess with perfection?

I have made this many times as written and it always gets rave reviews.  I did think I did something wrong the first time because the batter was thick but it turned out perfectly!  I always use homemade whipped cream for icing--it adds a lightness and freshness.  I agree this recipe wouldn't work for cupcakes!

chunky apple cake with cream cheese frosting

Servings: 13.5

Author : MyRecipes

Ingredients

Instructions

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