If you're craving a cozy, old-fashioned dessert that tastes like fall in every bite, this Harvest Cake is for you. Packed with fresh apples, warm spices, and topped with a luscious cream cheese frosting, it's the kind of recipe that's been passed around at potlucks, church gatherings, and family dinners for generations.
This cake is full of autumn flavors, and gets even better after a day in the fridge, which makes it perfect for baking ahead of time.
Ingredients (and Why They Matter)
Cake Ingredients:
- Apples - The star of the show! Fresh apples add moisture, natural sweetness, and texture. I used Gala apples but feel free to use your favorite. Some other recommendations for types of apples when baking in a cake are, Honeycrisp, Granny Smith, and Pink Lady. Of course, there are others as well but these are just a few popular types.
- White Sugar - Not only sweetens the cake, but also helps draw out the juices from the apples when mixed and left to rest. This creates a natural syrup that keeps the cake moist.
- Vegetable Oil - Keeps the cake soft and tender. Oil-based cakes also stay fresher longer than butter-based cakes. You can use a different type of oil if you prefer.
- Eggs - Provide structure and stability while helping the cake rise. They also add richness.
- All-Purpose Flour - The backbone of the cake, giving it structure. Too much flour can make it dense, so careful measuring is key. Make sure to spoon the flour in to your measuring cup so it’s not packed.
- Baking Soda - Works with the acidity of the apples to help the cake rise.
- Salt - Balances the sweetness and enhances the flavor of the spices and apples.
- Cinnamon & Nutmeg - Warm, cozy spices that pair perfectly with apples and make this a true fall dessert.
- Vanilla - Adds depth of flavor and enhances the sweetness of the apples.
- Nuts - Pecans or walnuts add crunch and a nutty flavor that balances the soft, moist cake. Optional, but highly recommended!
Frosting Ingredients:
- Cream Cheese - The tangy base for the frosting, balancing the sweetness of the cake.
- Butter - I used unsalted. This adds creaminess and a rich flavor to the frosting.
- Powdered Sugar - Sweetens the frosting and creates a smooth, fluffy texture.
- Vanilla Extract - Rounds out the flavor in the frosting.
- Heavy Cream (optional) - Helps thin the frosting for easier spreading while keeping it silky.
Instructions
Peel and dice the apples.
Stir the apples with sugar in a large bowl. Let the mixture sit for about an hour so the apples release their juices.
Mix in the oil and eggs.
Then, in a different mixing bowl, add the flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir until combined.
Pour dry mixture in to apple mixture and stir with a mixing spoon, until combined.
Fold in the nuts, if desired.
Spread the batter into a greased 9×13 pan and bake at 350°F until golden brown and a toothpick comes out clean.
Let the cake cool completely before frosting.
How to Make Cream Cheese Frosting for Harvest Cake
Beat cream cheese and butter until smooth, then add vanilla.
Gradually mix in powdered sugar.
If the frosting is too thick for spreading, you can add in a tablespoon or two of heavy cream.
Spread evenly over the cooled cake. Serve, or ideally, refrigerate a few hours or overnight for the best flavor.
Tips & Notes
- Batter will be thick but don't worry, that's normal.
- Tastes even better the next day as the flavors meld.
- Store in the fridge up to 5 days or freeze up to 2 months.
- Pecans are traditional but optional.
- If you’re looking for a smaller, lighter cake, this supper cake is a light cake that’s so great after dinner.
FAQs
This is also traditionally made in a bundt pan and it can be used and baked at 350 degrees F for 45 minutes. However, the frosting may be too much for this type of cake so a powdered sugar drizzle may be more ideal.
Peeling keeps the cake soft, but you can leave skins on if you like texture.
Swap with extra cinnamon or a pinch of pumpkin pie spice.
The cake is sweet and flavorful on its own, but the cream cheese frosting makes it extra special.
Add 1-2 tablespoons of cream or milk until it spreads easily.
Storage & Freezing
Store the cake covered in the refrigerator for up to 5 days. The frosting helps keep it moist, and the flavors deepen as it rests.
To freeze, wrap the cake (whole or in slices) tightly in plastic wrap, then in foil or an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For best results, frost just before serving if freezing without frosting.
Serving Suggestions
- Enjoy with this dirty chai latte or tea.
- Add a drizzle of caramel for a holiday touch.
- Pair with vanilla ice cream for dessert night.
- Serve at brunch alongside savory dishes.
More Vintage Recipes
If you love old-fashioned classic recipes like this one, you’ll also love these:
Recipe
Harvest Cake
Video
Ingredients
- 4 cups diced apples This was about 4-5 gala apples.
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 3 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- 1 cup nuts chopped – I used pecans but walnuts can be used as well
Frosting:
- 16 ounces block cream cheese 2, 8 ounce boxes, softened
- ½ cup unsalted butter 1 stick – softened
- 1 tablespoon pure vanilla extract
- 4 ½ cups powdered sugar
- 1-2 tablespoons heavy whipping cream optional
Instructions
- Preheat oven to 350° degrees F.
- Spray a 9×13 baking pan with non-stick cooking spray.
- Peel and dice apples. Place apples in a large mixing bowl with 2 cups sugar. Stir to combine and allow it to sit for an hour.
- Add in oil and eggs. Stir to combine.
- Then, in a different mixing bowl, add the flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir until combined
- In a separate mixing bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir to combine.
- Pour the dry ingredients in to the apple sugar mixture and stir to combine. Add in nuts, and stir to combine.
- Pour in the prepared greased 9×13 pan, and spread in to an even layer.
- Bake at 350 degrees, for 35-40 minutes, or until the top is golden brown and a toothpick inserted in to the center comes out clean.
- Allow to cool.
Cream Cheese Frosting
- When the cake has cooled, prepare the cream cheese frosting.
- In a large mixing bowl, add the softened cream cheese and softened butter. Add in vanilla extract and mix.
- Next, gradually add in powdered sugar, and mix with a hand mixer or stand mixer.
- You may also want to add 1-2 tablespoons of heavy cream to thin it out if desired, for easier spreading.
- Spread on as an even layer, to the cooled cake.
- This harvest cake can be served right away but it also tastes great if stored in the refrigerator for a few hours or overnight before serving.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
BrendaChance says
We have made this recipe several times hasn’t let us down taking it to Thanksgiving dinner gathering 😋
Jessica says
Oh that makes me so happy and I love that you’ve made it several times! Thank you for sharing!