Gooey Apple Cake
This gooey apple cake tastes amazing! The stickiness of the cake, topped with the cream cheese layer, and the crunchiness of the edges makes this one delicious cake. What a great dessert perfect for the fall season.
Look at this delicious layer of cheesecake. The cheesecake layer gets a little crunchy on top but is so creamy underneath as you can see!
This gooey apple cake recipe is from one of my dear friends that I met on Pinterest, Nancy Morton over at Baking Blond. Here is the link to her Fresh Apple Gooey Cake. Make sure to check out her blog for totally homemade recipes from scratch! Nancy has some great recipes that you are sure to love! There are some Apple Orchard Cinnamon Rolls that are to die for too!
Seriously, I am an inside piece of cake kind of gal and the edges of this cake are amazing! The edges are both crunchy and sticky and I found myself eating mostly the edge pieces which I rarely do. Serving this cake cold is best but it’s great served warm too!
This cake is definitely so moist and chewy. I’ve made this gooey apple cake three times in the past three weeks.
Every bite of this gooey apple cake is loaded with pieces of apples and tasty bits of pecans. You could change it up a bit and add walnuts instead of the pecans too.
Try it today
- 1 cup butter melted
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ½ cup buttermilk
- 2 cups apples finely chopped
- 1/2 cup pecans chopped
- 3 cups powdered sugar
- 8 oz cream cheese
- 2 eggs
- ¼ cup oatmeal
- Mix topping ingredients well.
- This topping goes on the cake before baking.
Preheat oven to 350° and spray a 13 x 9 inch baking dish. Set aside.
In a large mixing bowl, add melted butter.
Stir in sugar, eggs and vanilla until combined.
In a medium bowl, whisk together flour, baking soda, salt and cinnamon.
Alternate flour mixture and buttermilk into the sugar mixture, mixing well after each addition.
Fold in apples and pecans.
Add cake batter into prepared baking dish. Set aside.
In a medium bowl, beat cream cheese until well blended, about 2 minutes.
Add eggs and beat on low until combined.
Beat in powdered sugar one cup at a time.
Fold in oatmeal and stir until combined.
Gently spread the cheesecake topping over the cake covering it entirely.
Bake for 50-55 minutes.
Remove from oven and let cool completely before serving (Best served cold, but still delicious warm, especially the edges, yum!).
Recipe from Baking Blond
Here are a couple pics that are the perfect size for pinning to Pinterest!
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