Averie Cooks

Make the Cake
-1 Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
-1 To a large bowl, add the eggs, sugars, oil, sour cream, vanilla, cinnamon, allspice, cloves, nutmeg, salt, and whisk to combine.
-1 Add the flour, baking soda, and stir to combine; batter will be very thick.
-1 Add the apples and stir to combine.
-1 Turn batter out into prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs; start checking at 40 minutes.
-1 Allow cake to cool in pan for about 15 minutes before inverting onto a cake stand or serving platter. Allow cake to cool fully before frosting it.
Make the Frosting
-1 To a large bowl, add the cream cheese, butter, and beat with a handheld electric mixer on high power for about 1 minute, or until smooth and fluffy.
-1 Add the vanilla, 1 1/2 cups confectioners’ sugar, and beat on high power until fluffy and combined. If necessary, add additional sugar to achieve desired frosting consistency.
-1 Evenly turn frosting out over the top of the cake and smooth it gently with a spatula or knife.
-1 Evenly dust with cinnamon before serving.
-1 Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp but if you’re not, store in the fridge noting that cake will be more prone to drying out.