Preheat your oven to 350F. It’s essential to start with a hot oven to ensure even baking. Take a 12-cup Bundt pan and spray it very well with floured cooking spray or grease and flour the pan thoroughly. Set it aside while you prepare the batter.
In a large bowl, crack open 3 large eggs and add 1 ½ cups granulated sugar, ½ cup light brown sugar, ¾ cup vegetable or canola oil, ¼ cup sour cream, 2 to 3 teaspoons vanilla extract, 1 ½ teaspoons ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk everything together until well combined. Look for a smooth mixture with a slightly frothy texture.
Next, add 2 cups all-purpose flour and 1 teaspoon baking soda to the mixture. Stir until just combined, being careful not to overmix. The batter will be thick, and that’s exactly what you want!
Now for the star of the show: fold in the 4 ½ cups small-diced apples. Make sure they're evenly distributed throughout the batter, as they will add moisture and flavor to every bite.
Pour the thick batter into your prepared Bundt pan. Use a spatula to spread it evenly. Bake the cake for approximately 55 minutes. Start checking for doneness at around 40 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
Once the cake is done, remove it from the oven and allow it to cool in the pan for about 15 minutes. After that, carefully invert it onto a cake stand or serving platter. Allow the cake to cool completely before frosting it.
While the cake cools, prepare the frosting. In a large bowl, add 4 ounces brick-style cream cheese and 1 tablespoon unsalted butter. Beat with a handheld electric mixer on high power for about 1 minute until smooth and fluffy. You'll want a light and creamy texture.
Add 1 teaspoon vanilla extract and 1 ½ to 2 cups confectioners’ sugar to the mixture. Beat on high power until everything is well combined and fluffy. If needed, adjust the sugar to achieve your desired frosting consistency.
Gently spread the frosting evenly over the top of the cooled cake using a spatula or knife. Dust the top with ground cinnamon for a lovely finishing touch.
Your Apple Cinnamon Spice Cake is now ready to serve! This cake will keep airtight at room temperature for up to 4 days or in the fridge for up to 1 week. Enjoy!
