Chunky Apple Cake with Cream Cheese Frosting


  This recipe for Chunky Apple Cake is from the Southern Living Christmas Cookbook.
It turned out quite well. I did feel that it needs to bake longer than the time called for, that could however be my oven. It is moist and the apples stayed in pieces so that you get the chunky  texture. Next time, I think I will leave the frosting off. We thought it would be very good on its own. Maybe a dusting of powdered sugar instead of frosting.
  Chunky Apple Cake with Cream Cheese Frosting
½ cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith (or other tart baking) apples peeled and sliced
1 cup chopped nuts, toasted
 Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup nuts. Batter will be thick. Spread into greased 13 x 9 inch pan.
  Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with Cream Cheese Frosting. Stir leftovers in refrigerator.
Cream Cheese Frosting
1 (8oz.) package cream cheese softened
3 Tablespoons butter softened
1 ½ cups powdered sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
  Beat cream cheese and butter until creamy. Slowly add the powdered sugar and salt; beating until blended. Stir in vanilla.

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