Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (12g) brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) vegetable oil
  • 1 cup (245g) pure pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Melt the butter in a sauté pan over medium heat.
  2. Add diced apples, brown sugar, and cinnamon to the pan.
  3. Cook for 5-7 minutes until the apples are tender and smelling nutty, but not mushy. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
  5. In a large bowl, beat the granulated sugar, oil, pumpkin puree, eggs, and vanilla until the mixture is smooth and velvety.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stop as soon as no flour streaks remain.
  7. Gently stir the sautéed apples into the batter.
  8. Pour the batter into a greased and parchment-lined 9x9 inch square baking pan.
  9. Bake at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Beat softened cream cheese, softened butter, powdered sugar, and vanilla until smooth. Frost the cooled cake.