washington apple cake

washington apple cake

Washington apple cake is one of the most requested birthday desserts in our family. We celebrate a number of fall birthdays and I am already eyeing the apples ripening on the trees. This is a pretty straight forward cake recipe, with apples keeping it moist and the cream cheese icing adding a richness that is hard to pass up. I’ve experimented with cupcakes onboard so you don’t need serving plates. They pack up easily and only require a napkin for sticky fingers.

washington apple cake

Print Recipe
Serves: 12 Cooking Time: 1 hour


  • 5-6 granny smith, honeycrisp, or braeburn apples
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup walnuts, coarsely chopped
  • cream cheese icing:
  • 6 ounces cream cheese
  • 4 tablespoons butter, melted
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • ¼ teaspoon lemon juice



Preheat oven to 350°, grease 9 x 13” rectangular baking pan.


Peel and slice the apples to equal 4 cups. Layer them in the bottom of the pan.


In a medium sized mixing bowl beat the eggs, add sugar and oil and beat until creamy.


In another medium sized bowl, mix together the flour, cinnamon, baking soda and salt and then stir into egg mixture.


Blend in the vanilla and stir in the nuts.


Pour the batter over the sliced apples.


Bake for 1 hour. Cool.


Cream Cheese Icing:


Cream all the ingredients until smooth. Spread over cake after it has cooled completely.


I need to thank my neighbor Dianne Dodson for sharing this recipe with me many years ago.

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