Fresh Apple Gooey Cake

Apple season is here and is without a doubt my favorite time of year for cooking. I put it that way because I don’t want summer to get mad at me. I love summer for many other reasons!

Not only do I love apples but I also love pumpkin and all the comfort foods that I get hungry for as the temperatures cool off. We are planning a pretty big variety of wonderful fall foods, soups, meats, side dishes, casseroles, breads and of course our favorite fall desserts.

So get ready, this is the first of the fall recipes that I am posting, Terri has a bunch too. You will notice that Terri and I are taking turns at posting to this blog.

Have you noticed that there are two Pinterest ready pictures located under the recipes?  We are doing this to help you pin an already enhanced pin to your boards, without you having to spend all the time it takes to make a good pin.
Fresh Apple Gooey Cake

There are two layers to this cake. The bottom part is the cake and the top is cheesecake. In this picture you can see both. Around the edges it looks like cake but under the little bit of crust it really is cheesecake. I have made this many times and sometimes the whole top shows the cheesecake and the next time it looks more like this.

Fresh Apple Gooey Cake

Grab some fresh apples and make this cake today and you will be into the fall mood! I used three apples, which were just a medium size. Don’t go overboard but you could even use slightly more than the 1 1/2 cups the recipe calls for.

Fresh Apple Gooey Cake

  • Servings: 12 (maybe)
  • Time: 1 1/2 hours
  • Difficulty: Medium
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Fresh Apple Gooey Cake 3
Ingredients:

For the cake layer:
1 cup unsalted butter, melted
2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ cup buttermilk
1 1/2 cups finally chopped apples
1/2 cup pecans, toasted & chopped

For the cheesecake layer:
3 cups powdered sugar
8 oz cream cheese
2 eggs
¼ cup oatmeal
Mix topping ingredients well.
This topping goes on the cake before baking.

Directions:

Preheat oven to 350°

Grease or spray a 9×13 inch pan.

Melt the butter and pour into a large bowl. Stir in the sugar, eggs, and vanilla. Combine the flour, soda, salt and cinnamon. Add to the sugar mixture, alternately with the buttermilk. Mix well. Fold in the apples and pecans. Spread batter into pan. Set aside while you make the topping. Spread the topping over the cake batter gently but evenly. You want to keep it even and cover the batter completely.

Bake in a 350º oven for 45 minutes.

 

Pinterest Photos ~ the perfect size for your boards

Fresh Apple Gooey Cake Fresh Apple Gooey Cake
Nancy 1

37 thoughts on “Fresh Apple Gooey Cake

  1. Made this as per recipe and it is great! Baked for 55 minutes to perfection. Thanks for sharing the recipe!

  2. I just got done making this and my middle part came out more gooey then a cheesecake. Should I have left it in a little longer. It tasted good but wanted the topping to be a little less gooey.

  3. i just made this and it is in the oven baking, the aroma in my kitchen right now is unbelieveable. if the cake tastes half as good as it smells…. :D

    • Hi Kitty! I’m sorry I did not see this sooner. I hope you cooked it a little more…you wouldn’t want it runny. Not all ovens bake the same, so I hope you used my picture as a guide.

    • Marissa, yes the topping is the cheesecake part. You can expect the edges of the sides to bake onto the cheesecake part some. Try to spread the cheesecake topping out a smoothly as possible all the way to the edge of the pan.

  4. I just made this…had to have a piece before it even cooled…it’s delicious!!! Will be making this again for sure for thanksgiving and Christmas!

  5. I think I’m missing something. What is the topping mixture. I see the apple cake layer and the cheesecake layer but your directions don’t clearly define what it is that makes the topping layer. Is the cheesecake layer the cream cheese sugar and eggs and the oatmeal is the topping or is there something else? The topping in your picture looks kind of like struesel… which I could see if it was oatmeal and butter. Some guidance would be appreciated. I wanna make this for a work event but i always try a recipe out ahead of time. Baker’s 3rd rule… Always eat it before you serve it :)

    • Hi Teresa, no, you are not missing anything. What looks like a topping, is actually some of the bottom. It will vary, depending on your oven. While baking, the sides bake faster than the middle and the bottom mixture bakes before the cream cheese mixture. This results in what looks like a third mixture on part of the top. I was careful to have the cream cheese mixture spread as evenly as possible over the top and touching the sides of the pan. The results were a pretty even band of topping around the whole pan. Yours may come out looking different and your oven may bake different. But I assure you, there was no separate topping put on. It is just the magic of baking!

  6. Excellent! I made it today. I had to cook it a little longer because the center wasn’t set. I will definitely make this again!

  7. Should this be served warm or cold or room temp? I’m having company Sunday and wondering if I should make it Saturday or Sunday for it taste the best.

    • No problem with making it on Saturday, but refrigerate it over night and then take it out on Sunday in time for it to warm to room temp. before serving. One hour would be fine.

  8. Can this be made the day before. I’m having company Sunday but don’t know if this should be served warm or room temp or cold (because of the cream cheese)

  9. Looks delicious! I will try it out Sunday when the kids come over :) Have you ever left the oatmeal out, I am not a big fan of the texture of it.

    • Laura, I’ve always used the oatmeal. You probably could process the dry oatmeal a little in a food processor to change the texture. I would hesitate to leave it out because it’s used as a thickening agent. There really isn’t that much in the recipe and I don’t think you would notice the texture if you left it in. Let me know….

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