Soft Apple Cake with Brown Sugar Fudge Frosting
Introduction
This soft, traybake-style apple cake is moist, tender, and full of cinnamon-spiced apple chunks. Topped with a glossy brown sugar fudge frosting, it feels like a cozy cross between apple cake and caramel fudge. Perfect for cutting into squares, packing in lunchboxes, or serving warm with ice cream.
Ingredients
For the Cake:
- 3 medium apples, peeled and diced into small cubes (about 2–2½ cups). Toss with a squeeze of lemon to prevent browning.
- 2 cups all-purpose flour.
- 1½ teaspoons baking powder.
- ½ teaspoon baking soda.
- ½ teaspoon fine salt.
- 1½ teaspoons ground cinnamon.
- Pinch of nutmeg or cloves (optional).
- 2 large eggs.
- 1 cup packed light brown sugar.
- ½ cup granulated sugar.
- ¾ cup neutral oil (or melted butter).
- ½ cup plain yogurt or sour cream.
- 2 teaspoons vanilla extract.
- Optional: ½ cup chopped walnuts or pecans.
For the Brown Sugar Fudge Frosting:
- ½ cup (115 g) unsalted butter.
- 1 cup packed light brown sugar.
- ¼ cup milk or cream.
- Pinch of salt.
- 1 teaspoon vanilla extract.
- 1½–2 cups powdered sugar, sifted, to reach a thick but spreadable consistency.
Method
- Preheat your oven to 175°C / 350°F. Grease and line a 23×33 cm (9×13-inch) baking pan.
- In a large bowl, whisk the eggs, brown sugar, and granulated sugar until slightly thick.
- Add the oil, yogurt (or sour cream), and vanilla extract. Whisk until smooth.
- In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg or cloves.
- Fold the dry ingredients into the wet ingredients until just combined—do not overmix.
- Gently fold in the diced apples and optional nuts.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 30–35 minutes, until golden on top and a skewer comes out with a few moist crumbs. Let cool until just warm.
- For the frosting, melt butter in a small saucepan. Stir in the brown sugar, milk, and a pinch of salt. Bring to a gentle boil and let bubble for 1–2 minutes, stirring, until sugar mostly dissolves.
- Remove from heat, stir in vanilla, then whisk in powdered sugar gradually until smooth and thick but pourable. Adjust consistency with milk or sugar as needed.
- Pour the warm frosting over the slightly warm cake and spread quickly to the edges. It will start to set as it cools.
- Let cake and frosting cool completely, then slice into neat squares and serve.
How to Make
- Use fresh apples for the best flavor and texture.
- Don’t overmix the batter once flour is added; this keeps the cake soft.
- Pour frosting over slightly warm cake to help it spread evenly.
- Slice only when fully cooled to get neat squares.
Variations
- Caramel Apple Twist: Add a swirl of caramel sauce in the batter before baking.
- Spiced Walnut: Use extra cinnamon and add ¾ cup chopped walnuts for crunch.
- Maple Frosting: Replace some of the brown sugar in the frosting with maple syrup for a warm flavor.
- Raisin Apple: Add ½ cup plumped raisins with the apples for a fruity variation.
Tips
- Line the pan with parchment paper to remove the cake easily.
- Use a light hand folding in the apples to avoid breaking them down.
- Frost while cake is slightly warm to achieve a smooth glaze.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Conclusion
This soft apple cake with brown sugar fudge frosting is tender, moist, and decadently sweet. Its comforting flavors and fudgy topping make it a perfect treat for any occasion.
If you want, I can also make a full illustration of this cake with the fudgy brown sugar frosting and apple chunks on top—it would look ready to serve on a dessert table!