Spiced Apple Cake with Cinnamon Sugar Buttercream Frosting

It's no secret that I love baking cakes. Of all the cooking and baking I do, cakes are my favorite to create. I'd bake them more often if it didn't mean I'd have to eat it! Cake baking is reserved for special occasions and for when we're having company or going somewhere. That way, I have others to help make it disappear. A few weeks ago, we had family visiting so I took the opportunity to try a new cake and frosting. After much thought, the spiced apple cake with cinnamon sugar buttercream frosting was born. Speaking of born, today is my sister's birthday. Since she lives far away, I'm sharing this recipe today in her honor, as a virtual birthday cake.

My goal was something that was light, appley and spicey, without being too overwhelming, sweet yet not too sweet, and that screamed autumn. What I wanted was in my head so I looked at a few recipes to get an idea of what I wanted to do. Nothing matched what I imagined my cake to be, so I threw various things together and came up with this spiced apple cake. Buttercreams I always create off the top of my head (consulting with a baker friend of mine), using the basic butter/confectioners sugar/milk base. I kept it as a single layer because having a filling would make the cake too sweet and rich. The cinnamon gives the frosting a nice brown color that works well with orange sprinkles to give it the look of fall. When all is said and done, you get a spiced apple cake that isn't too heavy or cloying, has just the right amount of apple, tastes amazing, and a cinnamon sugar buttercream frosting that tops it off beautifully (and could be eaten by the spoonful itself).

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day for a new recipe: easy chicken pot pie, rosemary & garlic pork chops with cranberry quinoa, best-ever apple crisp, and homemade cinnamon applesauce. I'm also sharing a roundup of yummy autumn recipes from other bloggers.

Spiced Apple Cake with Cinnamon Sugar Buttercream Frosting

by The Stay-at-Home Life

Prep Time: 30 minutes, plus decorating

Cook Time: 30 minutes

Keywords: bake apple cinnamon nutmeg Halloween Thanksgiving birthday cake fall winter spring

6075408

Ingredients (15-20 servings)

For the Cake

• 2 large Gala and 2 large Stayman apples, peeled and cored, three diced and one put through a food chopper
• 2 eggs
• 1/2 cup melted unsalted butter
• 2 cups all-purpose flour (not cake or pastry)
• 2 tsp baking soda
• 1/2 tsp baking powder
• 3 tsp ground cinnamon
• 1.5 tsp ground nutmeg
• 3/4 tsp salt
• 2 cups packed light-brown sugar

For the Frosting

• 1 cup unsalted butter, softened (do not use margarine)
• 1/8 tsp salt
• 3 cups confectioners sugar
• 1 tsp milk
• 3 tsp ground cinnamon

Instructions

For the Cake

Preheat oven to 350

In a large bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt

In a second bowl, mix together butter, sugar and eggs on high until well combined

Combine flour mixture to the wet mixture just until combined, don't over mix

Fold in apples

Spray a 9x13 pan and line with parchment paper

Pour batter evenly in the pan

Bake for 20 to 35 minutes, until a toothpick poked into the center of the cake comes out clean

Let cake cool in the pan for 15 minutes, then turn it out onto a cooling rack to let it cool completely

For the Frosting

Combine butter, 2.5 cups of the sugar, 1.5 tsp cinnamon and salt. Beat until creamy.

Add milk

Beat until smooth and creamy, at least 5 minutes

Add the remainder of the sugar and cinnamon bit by bit, tasting as you go. Stop when you reach the sweetness and spice levels you prefer. You may end up needing a bit more of either, depending on your tastes

Frost the cake and enjoy!

The lighting is off on this pic so a new one is coming soon.

To make cakes easier to frost, I love using frosting knives. This set that I got doesn't cost very much and works great.


This post contains affiliate links. For more on affiliate links, view the disclosure and policy page.

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Spiced Apple Cake with Cinnamon Sugar Buttercream Frosting

It's no secret that I love baking cakes. Of all the cooking and baking I do, cakes are my favorite to create. I'd bake them more often if it didn't mean I'd have to eat it! Cake baking is reserved for special occasions and for when we're having company or going somewhere. That way, I have others to help make it disappear. A few weeks ago, we had family visiting so I took the opportunity to try a new cake and frosting. After much thought, the spiced apple cake with cinnamon sugar buttercream frosting was born. Speaking of born, today is my sister's birthday. Since she lives far away, I'm sharing this recipe today in her honor, as a virtual birthday cake.

My goal was something that was light, appley and spicey, without being too overwhelming, sweet yet not too sweet, and that screamed autumn. What I wanted was in my head so I looked at a few recipes to get an idea of what I wanted to do. Nothing matched what I imagined my cake to be, so I threw various things together and came up with this spiced apple cake. Buttercreams I always create off the top of my head (consulting with a baker friend of mine), using the basic butter/confectioners sugar/milk base. I kept it as a single layer because having a filling would make the cake too sweet and rich. The cinnamon gives the frosting a nice brown color that works well with orange sprinkles to give it the look of fall. When all is said and done, you get a spiced apple cake that isn't too heavy or cloying, has just the right amount of apple, tastes amazing, and a cinnamon sugar buttercream frosting that tops it off beautifully (and could be eaten by the spoonful itself).

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day for a new recipe: easy chicken pot pie, rosemary & garlic pork chops with cranberry quinoa, best-ever apple crisp, and homemade cinnamon applesauce. I'm also sharing a roundup of yummy autumn recipes from other bloggers.

Spiced Apple Cake with Cinnamon Sugar Buttercream Frosting

by The Stay-at-Home Life

Prep Time: 30 minutes, plus decorating

Cook Time: 30 minutes

Keywords: bake apple cinnamon nutmeg Halloween Thanksgiving birthday cake fall winter spring

6075408

Ingredients (15-20 servings)

For the Cake

• 2 large Gala and 2 large Stayman apples, peeled and cored, three diced and one put through a food chopper
• 2 eggs
• 1/2 cup melted unsalted butter
• 2 cups all-purpose flour (not cake or pastry)
• 2 tsp baking soda
• 1/2 tsp baking powder
• 3 tsp ground cinnamon
• 1.5 tsp ground nutmeg
• 3/4 tsp salt
• 2 cups packed light-brown sugar

For the Frosting

• 1 cup unsalted butter, softened (do not use margarine)
• 1/8 tsp salt
• 3 cups confectioners sugar
• 1 tsp milk
• 3 tsp ground cinnamon

Instructions

For the Cake

Preheat oven to 350

In a large bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt

In a second bowl, mix together butter, sugar and eggs on high until well combined

Combine flour mixture to the wet mixture just until combined, don't over mix

Fold in apples

Spray a 9x13 pan and line with parchment paper

Pour batter evenly in the pan

Bake for 20 to 35 minutes, until a toothpick poked into the center of the cake comes out clean

Let cake cool in the pan for 15 minutes, then turn it out onto a cooling rack to let it cool completely

For the Frosting

Combine butter, 2.5 cups of the sugar, 1.5 tsp cinnamon and salt. Beat until creamy.

Add milk

Beat until smooth and creamy, at least 5 minutes

Add the remainder of the sugar and cinnamon bit by bit, tasting as you go. Stop when you reach the sweetness and spice levels you prefer. You may end up needing a bit more of either, depending on your tastes

Frost the cake and enjoy!

The lighting is off on this pic so a new one is coming soon.

To make cakes easier to frost, I love using frosting knives. This set that I got doesn't cost very much and works great.


This post contains affiliate links. For more on affiliate links, view the disclosure and policy page.

Affiliate Links

10 Tasty Fall Recipes

As part of Fall Recipe Week, I'm sharing 10 tasty recipes from some of my fellow bloggers. Rounded up from across the web, these recipes look delicious and give you ideas for breakfast, lunch, dinner and dessert!

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day for a new recipe: easy chicken pot pie, rosemary & garlic pork chops with cranberry quinoa, best-ever apple crisp, spiced apple cake with cinnamon sugar buttercream frosting, and homemade cinnamon applesauce.

Coconut Sweet Potato Pie from Chocolate Mama Loves Vanilla

Shredded coconut is added to this sweet potato pie to up the flavor and texture.
 

Apple, Bacon & Gruyere Panini from The Good Mama

Enjoy a fall lunch taken to the next level with gruyere cheese.

Pumpkin Bread with Chocolate Chips from Mama by Fire

Up the yum in pumpkin bread with chocolate chips.

Pumpkin Chocolate Chip Whoopie Pies from Crafty Mama in Me

Pumpkin and chocolate chips in a whoopie pie? Yes, please!

Salted Caramel Hand Pies from Duct Tape and Denim 

Caramel goodness in a pie you can hold. 

Sauerbraten from Broken Teepee

A German dish perfect for a fall dinner.

Perfect Pot Roast from 2 Bees in a Pod 

 A classic beef dish everyone will enjoy.

Sweet Potato and Apple Casserole from Gypsy Road

Two fall favorites come together in this dish.

Orange Glazed Brussels Sprouts & Butternut Squash from HeartBeet Kitchen

A citrusy side dish to go with any dinner. 

 Butternut Squash & Ricotta Stuffed Shells from Rachel Schultz

Pasta gone fall.





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10 Tasty Fall Recipes

As part of Fall Recipe Week, I'm sharing 10 tasty recipes from some of my fellow bloggers. Rounded up from across the web, these recipes look delicious and give you ideas for breakfast, lunch, dinner and dessert!

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day for a new recipe: easy chicken pot pie, rosemary & garlic pork chops with cranberry quinoa, best-ever apple crisp, spiced apple cake with cinnamon sugar buttercream frosting, and homemade cinnamon applesauce.

Coconut Sweet Potato Pie from Chocolate Mama Loves Vanilla

Shredded coconut is added to this sweet potato pie to up the flavor and texture.
 

Apple, Bacon & Gruyere Panini from The Good Mama

Enjoy a fall lunch taken to the next level with gruyere cheese.

Pumpkin Bread with Chocolate Chips from Mama by Fire

Up the yum in pumpkin bread with chocolate chips.

Pumpkin Chocolate Chip Whoopie Pies from Crafty Mama in Me

Pumpkin and chocolate chips in a whoopie pie? Yes, please!

Salted Caramel Hand Pies from Duct Tape and Denim 

Caramel goodness in a pie you can hold. 

Sauerbraten from Broken Teepee

A German dish perfect for a fall dinner.

Perfect Pot Roast from 2 Bees in a Pod 

 A classic beef dish everyone will enjoy.

Sweet Potato and Apple Casserole from Gypsy Road

Two fall favorites come together in this dish.

Orange Glazed Brussels Sprouts & Butternut Squash from HeartBeet Kitchen

A citrusy side dish to go with any dinner. 

 Butternut Squash & Ricotta Stuffed Shells from Rachel Schultz

Pasta gone fall.





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Best-Ever Apple Crisp

Apple crisp is a must-have dessert for fall. The tastiness of the spiced apples, brown sugary, buttery oatmeal crumble goodness on top. Vanilla ice cream plopped on top of a hot slice, melting into the crisp to make it taste even better. Even cold, an apple crisp delights the senses and screams fall. What would Fall Recipe Week be without it?

I have spent years (no joke) perfecting my apple crisp recipe. When the crisp doesn't have enough spices, the topping is to crunchy or browns too much while baking or it is too mushy rather than having the signature crisp the dessert should, it just doesn't taste as good. I want my crumbly topping to be crisp yet chewy with just the right amount of spices. The apples should be soft without being mushy but not too hard either and they need the right blend of sugar and spices so they're not too bland or too over powering. This recipe is the perfect balance -- hence why it is the Best-Ever Apple Crisp. I actually came upon it through accidentally leaving out the flour I usually use. That and the use of ginger along with melting half the butter are my secrets to apple crisp success. It's incredibly easy to make, too!

 

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day for a new recipe: easy chicken pot pie, rosemary & garlic pork chops with cranberry quinoa, spiced apple cake with cinnamon sugar buttercream frosting, and homemade cinnamon applesauce. I'm also sharing a roundup of yummy autumn recipes from other bloggers.

Best-Ever Apple Crisp

by The Stay-at-Home Life

Prep Time: 30 minutes

Cook Time: 30-45 minutes

6075406

Ingredients (12 servings)

For the Apples

• 10 apples, peeled Preferably Macintosh, Ida Red and Staymen. 
• If you don't have those, use a mix of three kinds you like
• 5 Tbsp granulated sugar
• 2.5 tsp ground cinnamon
• 1 3/4 tsp ground nutmeg
• 1 tsp ground ginger

For the Topping

• 1.5 cups quick rolled outs
• 2 cups packed light brown sugar
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup cold salted butter, cubed
• 1/2 cup salted butter, melted

Instructions

For the Apples

Butter bottom of a 9x13 baking dish, preferably glass

Core and cut apples into thin slices, not thin enough to bed or see through

Dump apples evenly in baking dish

Sprinkle sugar evenly over apples (you may need a bit more or less depending on the tartness of the apples)

Sprinkle spices evenly over apples

Stir apples until they are coated evenly

For the Topping

Combine brown sugar, oats and spices in a bowl

Mix until evenly blended

Melt 1/2 cup of salted butter then stir into the oat/sugar/spice mixture

With a pastry cutter or forks, smash 1/2 cup cold, cubed butter into the mixture until everything is even. It will be moist

With your hands, crumble up the mixture and drop evenly over the apples

Bake at 350 degrees for 30-45 minutes, until apples are soft and topping is starting to brown slightly

Serve warm with vanilla ice cream or enjoy cold

A perfect dessert to go with my Easy Chicken Pot Pie or Rosemary & Garlic Pork Chops with Cranberry Quinoa

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Rosemary & Garlic Pork Chops with Cranberry Quinoa

Pork chops are a quick and easy weeknight dinner that tastes even better in the fall with homemade cinnamon applesauce to go on top.The rosemary, garlic and cinnamon compliment each other nicely to bring out each flavor. Rather than going with the traditional rice or potatoes, I like to put quinoa with pork chops. To dress the side dish up for fall and make it extra tasty, I make a cranberry version. (This would be a great Thanksgiving side as well!) A side salad finishes off the meal nicely. When all is said and done, you end up with a dinner that looks and tastes fancier than it really is. Stop back Monday for my homemade cinnamon applesauce recipe to really bring this dish together.

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day so you don't miss out on learning how to make my easy chicken pot pie, best-ever apple crisp, spiced apple cake with cinnamon sugar buttercream frosting, and homemade cinnamon applesauce. I'm also sharing a roundup of yummy autumn recipes from other bloggers.

Rosemary & Garlic Pork Chops

by The Stay-at-Home Life

Prep Time: 5 minutes

Cook Time: 25 minutes

Keywords: bake entree pork rosemary garlic American fall winter

6075388

Ingredients (6 pork chops)

• 6 pork chops
• 1 tsp Crushed rosemary
• 1 tsp Garlic powder
• Cinnamon applesauce (stop by Monday for my homemade recipe)

Instructions

Combine garlic and rosemary

Sprinkle evenly over pork chops, adding more or less according to your taste preference

Bake pork chops at 375 degrees for 25 minutes or until done

Smother with homemade cinnamon applesauce

Serve with cranberry quinoa

Enjoy!

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Cranberry Quinoa

by The Stay-at-Home Life

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: boil side low-sodium vegetarian quinoa cranberries fall winter

6075389

Ingredients (6 servings)

• 2 cups reduced sodium chicken broth
• 1 cup traditional quinoa
• 3/4 cup dried cranberries

Instructions

Combine reduced sodium chicken broth and traditional quinoa in a 2-quart pot

Bring to a boil

Cover and simmer for 10 minutes

Dump in dried cranberries and stir

Replace lid and simmer for an additional 5 minutes, until all water is absorbed

Enjoy!

A great side dish for rosemary & garlic pork chops

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Easy Chicken Pot Pie

Chicken pot pie is one of my favorite fall entrees so it is perfect for the first recipe of Fall Recipe Week here on The SAH Life. It's one of those dishes that bring back memories of childhood and simpler times. I have always loved pot pies. The flaky crust, delicious mix of chicken and vegetables all coated in a yummy gravy. Whenever I make one, I feel like I'm joining June Clever in the kitchen. To me, it's a quintessentially American dish. The Irish have their delicious shepherd's pie (another of my favorites), the English have their meat pasties and over on this side of the pond we have our chicken pot pies.

While it may look complicated to make, it's actually an easy classic meal to make. On brisk, chill autumn evenings or in the cold of winter, this chicken pot pie is sure to warm up the whole family and leave everyone smiling. The Beav might show up for a slice it's so good.

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day so you don't miss out on learning how to make my rosemary and garlic pork chops with cranberry quinoa, best-ever apple crisp, spiced apple cake with cinnamon sugar buttercream frosting, and homemade cinnamon applesauce. I'm also sharing a roundup of yummy autumn recipes.

My chicken pot pie recipe is really incredibly easy to make. I use cubed chicken breasts, refrigerator crusts, cream of chicken soup, veggies, spices and potatoes baked in the microwave. It is pretty quick to throw together, too. The most time is spent with the pot pie baking in the oven until it's crisp and golden.

All together and ready for the top crust.

Crust on and ready to bake.

Ready to eat.

Easy Chicken Pot Pie

by The Stay-at-Home Life

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Keywords: bake entree chicken mixed vegetables potatoes American comfort food fall winter

6075375

Ingredients (8 servings)

• 2 large chicken breasts, cut into cubes
• 1 bag frozen mixed vegetables
• 1/3 cup frozen chopped onion
• 2 cans cream of chicken soup
• 3 medium potatoes
• 2 tsp poultry seasoning
• 1 tsp onion powder
• 1 tsp chives
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp allspice
• Salt to taste
• Pepper to taste
• 2 9" refrigerator pastry crusts

Instructions

Sprinkle poultry seasoning, onion and garlic powders on chicken

Brown chicken in a pan until completely cooked (I use a cast-iron skillet)

Add both cans of soup

Add the other spices, stirring well as you go

Cook mixed veggies and onion then add them to the chicken mixture

Wash potatoes well then bake in microwave until they're a bit firmer than you'd usually have bake potatoes

Cut potatoes into small pieces

Place on crust in the bottom of a pie plate

Put potatoes in the bottom then evenly spread the chicken/soup/veggie mixture over them

Place the top crust on top, crimping the edges and making 4 slits on top in the middle

Cover with foil and bake in the oven at the temperature indicated on the crust boxes

Bake for 20-30 minutes, until crust is starting to turn golden but is still mushy at the center

Remove foil and bake an additional 10 minutes, until crust is golden brown

Enjoy!

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Easy Chicken Pot Pie

Chicken pot pie is one of my favorite fall entrees so it is perfect for the first recipe of Fall Recipe Week here on The SAH Life. It's one of those dishes that bring back memories of childhood and simpler times. I have always loved pot pies. The flaky crust, delicious mix of chicken and vegetables all coated in a yummy gravy. Whenever I make one, I feel like I'm joining June Clever in the kitchen. To me, it's a quintessentially American dish. The Irish have their delicious shepherd's pie (another of my favorites), the English have their meat pasties and over on this side of the pond we have our chicken pot pies.

While it may look complicated to make, it's actually an easy classic meal to make. On brisk, chill autumn evenings or in the cold of winter, this chicken pot pie is sure to warm up the whole family and leave everyone smiling. The Beav might show up for a slice it's so good.

Fall Recipe Week
All week I'm introducing you to easy, tasty recipes that are perfect for fall. Stop by each day so you don't miss out on learning how to make my rosemary and garlic pork chops with cranberry quinoa, best-ever apple crisp, spiced apple cake with cinnamon sugar buttercream frosting, and homemade cinnamon applesauce. I'm also sharing a roundup of yummy autumn recipes.

My chicken pot pie recipe is really incredibly easy to make. I use cubed chicken breasts, refrigerator crusts, cream of chicken soup, veggies, spices and potatoes baked in the microwave. It is pretty quick to throw together, too. The most time is spent with the pot pie baking in the oven until it's crisp and golden.

All together and ready for the top crust.

Crust on and ready to bake.

Ready to eat.

Easy Chicken Pot Pie

by The Stay-at-Home Life

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Keywords: bake entree chicken mixed vegetables potatoes American comfort food fall winter

6075375

Ingredients (8 servings)

• 2 large chicken breasts, cut into cubes
• 1 bag frozen mixed vegetables
• 1/3 cup frozen chopped onion
• 2 cans cream of chicken soup
• 3 medium potatoes
• 2 tsp poultry seasoning
• 1 tsp onion powder
• 1 tsp chives
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp allspice
• Salt to taste
• Pepper to taste
• 2 9" refrigerator pastry crusts

Instructions

Sprinkle poultry seasoning, onion and garlic powders on chicken

Brown chicken in a pan until completely cooked (I use a cast-iron skillet)

Add both cans of soup

Add the other spices, stirring well as you go

Cook mixed veggies and onion then add them to the chicken mixture

Wash potatoes well then bake in microwave until they're a bit firmer than you'd usually have bake potatoes

Cut potatoes into small pieces

Place on crust in the bottom of a pie plate

Put potatoes in the bottom then evenly spread the chicken/soup/veggie mixture over them

Place the top crust on top, crimping the edges and making 4 slits on top in the middle

Cover with foil and bake in the oven at the temperature indicated on the crust boxes

Bake for 20-30 minutes, until crust is starting to turn golden but is still mushy at the center

Remove foil and bake an additional 10 minutes, until crust is golden brown

Enjoy!

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