Apple Cake Roll With Cream Cheese Filling
This apple cake roll brings together tender cake, cinnamon spice, and a swirl of sweet apple goodness. The layers of whipped cream cheese frosting and sweet apples bursting with fall-time flavor make this dessert irresistible.
Why You’ll Love This Recipe
- Fast and easy to make – whenever I need a last-minute dessert for anything during the holiday season, I make this sourdough pumpkin roll. If you’re not worried about long fermenting it, you can get it made in less than 30 minutes, and once it cools, you can add the filling and it will be ready to serve.
- Looks fancy when it’s not – this sourdough pumpkin roll looks like you went to a lot of work to make it, when it’s actually one of the easiest desserts you can make.
- Healthy – sweetened with maple syrup, which replaces the usual sugar, and sourdough discard.
- Delicious – you’ll absolutely love the combination of the apple and the fluffy cream cheese frosting.
- Easy recipe
Ingredients
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Tools
Favorite Sourdough Recipes:
How to Make This Easy Apple Cake Roll Recipe
The night before you want to bake the apple cake, in a large bowl, combine all of the batter ingredients except for the baking soda.
Cover cake batter with plastic wrap and allow to ferment at room temperature overnight. If you’re in a hurry, you can skip this step but you’ll lose some of the long fermentation benefits of the sourdough.
When you’re ready to bake, heat oven to 375 degrees.
Line a baking sheet with parchment paper, and carefully spread the batter over the parchment paper.
Bake at 375 degrees for 15 minutes.
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Remove from the oven and poke it with a toothpick to make sure it comes out clean. This means your cake is done all the way through.
Roll the cake and the parchment paper up into a roll and allow it to cool while rolled up. (Be careful because it will be hot).
While the cake is cooling, in the bowl of a stand mixer, mix the filling ingredients at medium speed until they are well incorporated.
Once the cake is completely cool, unroll it gently.
Spread the cream cheese filling over the cake evenly and then spread the apple filling on top of that. Then carefully roll it back up, peeling off the parchment paper as you roll it up.
Slice and serve immediately, or store it in the refrigerator in an airtight container until it’s time to serve it.
You can also freeze this sourdough apple cake roll for up to a month. I would suggest that you slice it first, and then plan on thawing it slowly in the refrigerator.
Serve with vanilla ice cream or a hot chai tea.
Tips
- This is the perfect make-ahead dessert for Thanksgiving or any fall gathering.
- In a hurry to make this? Just mix it up and bake it. You don’t have to let it set overnight in order for it to turn out.
- To keep the Apple Pie Roll from cracking, be sure to roll it up when it’s hot out of the oven, and allow it to fully cool on a wire rack before spreading the filling on it.
- You can make this with homemade applesauce.
- Try making a caramel drizzle to put on top for a twist to the recipe.
More Recipes Like This
Apple Cake Roll With Cream Cheese Frosting
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 Baking sheet
- 1 parchment paper
Ingredients
- 1 cup all-purpose flour
- 1/2 cup applesauce
- 1/2 cup maple syrup or honey (brown sugar works too)
- 1/2 cup sourdough starter (active or discard is fine)
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 2 tsp 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1 tsp baking soda
Filling Ingredients
- 6 cups 6 cups apples, peeled and diced
- 1/2 cup 1/2 cup butter
- 1 1/2 cups brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup water
- 1/4 cup cornstarch
- 1/2 cup butter (for spreading on the dough)
Frosting ingredients
- 8 oz cream cheese
- 1/4 cup butter
- 1 tsp vanilla
- 1 cup powdered sugar
Instructions
- The night before you want to bake the apple cake, in a large bowl, combine all of the batter ingredients except for the baking soda.
- Cover cake batter with plastic wrap and allow to ferment at room temperature overnight. If you're in a hurry, you can skip this step but you'll lose some of the long fermentation benefits of the sourdough.
- When you're ready to bake, heat oven to 375 degrees.
- Line a baking sheet with parchment paper, and carefully spread the batter over the parchment paper.
- Bake at 375 degrees for 15 minutes.
- Remove from the oven and poke it with a toothpick to make sure it comes out clean. This means your cake is done all the way through.
- Roll the cake and the parchment paper up into a roll and allow it to cool while rolled up. (Be careful because it will be hot).
- While the cake is cooling, in the bowl of a stand mixer, mix the filling ingredients at medium speed until they are well incorporated.
- Once the cake is completely cool, unroll it gently.
- Spread the cream cheese filling over the cake evenly and then spread the apple filling on topo of that. Then carefully roll it back up, peeling off the parchment paper as you roll it up.
- Slice and serve immediately, or store it in the refrigerator in an airtight container until it's time to serve it.
- You can also freeze this sourdough apple cake roll for up to a month. I would suggest that you slice it first, and then plan on thawing it slowly in the refrigerator.
- Serve with vanilla ice cream or a hot chai tea.
Notes
- This is the perfect make-ahead dessert for Thanksgiving or any fall gathering.
- In a hurry to make this? Just mix it up and bake it. You don’t have to let it set overnight in order for it to turn out.
- To keep the Apple Pie Roll from cracking, be sure to roll it up when it’s hot out of the oven, and allow it to fully cool on a wire rack before spreading the filling on it.
- You can make this with homemade applesauce.
- Try making a caramel drizzle to put on top for a twist to the recipe.
