Apple Pie Cake with Cinnamon-Infused Cream Cheese Icing

Preheat oven to 350°F. Set out the butter, egg, milk, and cream cheese to become room temperature. Grease and lightly flour a cake pan.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and apple pie spice; set mixture aside.

In a separate bowl, use an electric mixer on medium speed to beat the butter until soft and creamy (about 2 minutes). Add the granulated sugar and beat until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat until completely combined (about 1 minute). Stop to scrape the bowl as needed.

Reduce the mixer speed to low and beat in half of the flour mixture until mostly combined. Pour in the milk and mix until just combined. Add remaining flour mixture and mix until combined. Using a rubber spatula, scrape the sides of the bowl and fold in the shredded apples (along with any accumulated juice).

Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Remove from oven and allow to completely cool before removing from pan.

To start the icing, begin with an electric mixer on medium-high speed to beat the butter until fluffy (about 2-3 minutes).

Add the cream cheese, vanilla, and salt, continuing to beat for an additional 2 minutes and scraping the sides of the bowl as needed.

Reduce the mixer speed to low and gradually add the powdered sugar, mixing until smooth and combined. Scrape the bowl as needed.

Add the apple pie spice and ground cinnamon, mixing until fully incorporated. Increase the mixer speed to medium-high and beat until the mixture is light and fluffy (about 1-2 minutes).

Ice and enjoy your Apple Pie Cake! 🍏