Skip to: Content
Skip to: Site Navigation
Skip to: Search

Roasted apple layer cake

This cake is moist and packed with plenty of apples and fall flavors. Topped with a cream cheese frosting, it's sure to be the hit of any autumn gathering. 

(Page 2 of 2)

1 tablespoon baking powder

Skip to next paragraph

Mollie Zapata lives in Boston, where she is a graduate student by day and bakes for her friends, roommates, and classmates by night. She balances her decadent baking creations with healthy "real" meals, and loves creative flavor combinations, epic layer cakes, and exploring new ingredients.  Mollie blogs at

Recent posts

1/2 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 cup honey

2-1/4 cups applesauce

3/4 cups (1-1/2 sticks) unsalted butter, at room temperature

1 cup packed dark-brown sugar

3 large eggs

For the frosting

12 ounces cream cheese, at room temperature

3/4 cups (1-1/2 sticks) butter, at room temperature

1 teaspoon vanilla extract

3 cups powdered sugar

Milk, as needed

1. Roast apples: Preheat oven to 375 degrees F. Line a baking sheet or roasting pan with parchment paper. Arrange apple halves face down on paper and roast in a single layer until they feel dry to the touch and look a little browned underneath, about 15 minutes.

2. Make the cake: Preheat the oven to 350 degrees F. Butter or spray three 9-inch round cake pans.

3. In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together applesauce and honey.

4. In a large bowl with an electric mixer, beat the butter and dark brown sugar until very fluffy. Add the eggs, one at a time, scraping down the bowl between every other addition.

5. Add 1/3 of the flour-spice mixture and mix it until just combined.

6. Add 1/2 the applesauce-honey mixture, again mixing it until combined.

7. Add the second 1/3 of the flour-spice mixture, the remaining applesauce-honey mixture, then the remaining flour-spice mixture, stirring between each addition.

8. Chop roasted apples into smallish chunks (1/2 to 2/3-inches) and fold into batter.

9. Divide batter between baking pans. It makes a ton of cake, so I actually made 10 muffins in addition to the three layers of cake.  

10. Bake about 35 minutes. Transfer baking pans to cooling racks and let rest for 10 minutes, before flipping out of the pans onto racks and cooling the cakes right-side-up.

11. Make the frosting: Whip butter and cream cheese together with an electric mixture until light and fluffy. Beat in vanilla extract. Add powdered sugar and beat again until smooth and light. If it's too thick, add milk one splash at a time as necessary.

12. Frost the cake, sprinkle the top with cinnamon if you're feeling fancy, and enjoy!

RECOMMENDED: 13 Halloween treats

Related post on Eat. Run. Read: Caramel Apple Cupcakes

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer


Doing Good


What happens when ordinary people decide to pay it forward? Extraordinary change...

Danny Bent poses at the starting line of the Boston Marathon in Hopkinton, Mass.

After the Boston Marathon bombings, Danny Bent took on a cross-country challenge

The athlete-adventurer co-founded a relay run called One Run for Boston that started in Los Angeles and ended at the marathon finish line to raise funds for victims.

Become a fan! Follow us! Google+ YouTube See our feeds!