Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) baking powder
- ½ tsp (3g) baking soda
- 1 tbsp (8g) ground cinnamon
- ¼ tsp (1g) ground nutmeg
- ½ tsp (3g) salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated white sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 3 cups (450g) peeled and diced Granny Smith or Honeycrisp apples
- 1 tbsp (15ml) lemon juice
- 8 oz (225g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- ¼ tsp (1g) salt
Instructions:
- Toss the diced apples with lemon juice in a small bowl and set aside.
- Cream together the softened butter, white sugar, and brown sugar using a hand mixer on medium-high until pale and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
- Gently fold in the diced apples by hand.
- Pour batter into a greased pan and bake at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Beat the softened cream cheese and butter together until smooth; slowly add powdered sugar, vanilla, and salt.
- Whip on high for 2 minutes until airy and stiff peaks form, then spread generously over the cooled cake.