Apple Cake with Cream Cheese Frosting (German)

german-applecakecreamcheesefrosting German Apple Cake has chunks of fresh apple, lots of fall spices, crunchy pecans, and a thick layer of cream cheese frosting. This is one of the most delicious apple desserts you will ever taste so get ready for some fall baking.

3 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
2 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking soda
½ tsp. sea salt
4 cups tart apples, such as Granny Smith, peeled and finely chopped
1 cup pecans, chopped

Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
2 Tbsp. butter, softened
1 tsp. pure vanilla extract
1 Tbsp. half-and-half cream or milk
2 cups Monk Fruit Sweetener with Erythritol (Powdered)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9x13" pan with cooking spray.

In a large bowl, whisk together sugar, eggs, oil, and vanilla extract until completely combined.

In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt.

Add dry ingredients to wet and stir to combine. Fold in apples and pecans. Pour batter into prepared pan.

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool.

Make the Frosting:
Place cream cheese and butter in a large bowl. Beat with electric mixer until smooth.

Add vanilla extract, half-and-half, and confectioners’ sugar and beat until smooth.

Spread on top of cake. Store leftovers in refrigerator.

Cook's Notes: Wrap tightly with plastic wrap and store cake in refrigerator for up to 5 days.