Harvest Cake with Cream Cheese Glaze

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Harvest Cake with Cream Cheese Glaze

Fall is in every bite of this delicious harvest cake, packed with fresh apples, plump raisins, and crunchy walnuts. The cream cheese glaze adds an additional sweet touch that takes this scrumptious cake to the next level. This easy-to-make recipe is perfect for breakfast or dessert, or even just a cozy afternoon.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American

Keyword: cream cheese frosting, cream cheese glaze, harvest apple cake, harvest cake

Servings:

Calories: 718kcal

Author: Viana Boenzli

Ingredients

Harvest Cake

1 cup granulated sugar
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
2 Tablespoons dark or gold rum
2 large eggs
½ cup light brown sugar, packed
2 cups all purpose flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
⅛ teaspoon cloves
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
½ teaspoon salt
2 apples, peeled, cored, and chopped
½ cup raisins
½ cup chopped nuts
Shortening and flour for pan

Cream Cheese Glaze

2 cups powdered sugar
2 ounces cream cheese, at room temperature
3 Tablespoons milk
½ teaspoon vanilla extract

Instructions

First, grease and flour a tube pan.
Shortening and flour for pan
Preheat the oven to 325°F.
In a large bowl, beat together the sugar, vegetable oil, vanilla extract, rum, eggs, and brown sugar.
1 cup granulated sugar, 1 ½ cups vegetable oil, 1 ½ teaspoons vanilla extract, 2 Tablespoons dark or gold rum, 2 large eggs, ½ cup light brown sugar, packed
Using a separate bowl, stir together the dry ingredients of flour, baking soda, cinnamon, cloves, nutmeg, ginger, allspice, and salt.
2 cups all purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ⅛ teaspoon cloves, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice, ½ teaspoon salt
Add the dry ingredients to the wet ingredients and mix together just until all ingredients are combined.
Finally, fold in the chopped apples, raisins, and nuts.
2 apples, peeled, cored, and chopped, ½ cup raisins, ½ cup chopped nuts
As the cake batter is quite thick, I found that the best way to transfer the batter to the tube pan is with a large spoon. Slowly spoon the batter into the pan until you have a level amount all the way around.
Bake on the middle rack of the oven for about 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
While the cake is cooling, we can make the glaze.
Using either a handheld electric mixer or a stand mixer with a paddle attachment, beat together the powdered sugar, milk, vanilla extract, and cream cheese until it's smooth.
2 cups powdered sugar, 3 Tablespoons milk, ½ teaspoon vanilla extract, 2 ounces cream cheese, at room temperature
Once the cake has completely cooled, remove it from the tube pan and drizzle the glaze over the top.
Serve and enjoy!

Notes

😃 Suggestion: If you enjoyed this, you're gonna love Mom's Jewish Apple Cake!

Nutrition