Apple Cake with Maple Frosting
My boyfriend, as I may have mentioned before, loves him some sweets. Particularly baked goods – cookies, cakes, brownies – that sort of thing. He’ll eat a piece of cheesecake or occasionally a bowl of ice cream, but they aren’t his favorite. No, it’s all about baking for him.
I’ve baked lots and lots of cookies and bars, but for whatever reason, just haven’t collected a lot of good cake recipes. In an attempt to change that, I joined the Cake Slice Bakers! The Cake Slice group chooses one book to cook through the year, votes on a recipe each month, and everyone bakes and reveals their post on the same day (the 20th of each month).
Today’s the day for my first Cake Slice cake!
This year’s book is The Cake Book by Tish Boyle. This is a beautiful book, filled to the brim with delicious cake recipes – everything from simple, homestyle cakes to decadent layer cakes. I’m really glad that I had the excuse of this blogging event to buy it. I’m going to enjoy trying out these recipes over the next year! And let me just say that my boyfriend is pretty happy about it, too.
The recipe for October is Apple Cake with Maple Frosting. This is a rustic, homestyle cake filled with chunks of apple, lovely fall spices and bits of crunchy walnuts. We usually prefer to leave nuts out of baked recipes at my house, but I’m really glad we left them in this time. Those little bits of crunch – not too much, just enough – are perfect in this cake. A square of this cake has been a delicious way to end our meals all this week.
I was unable to find any maple flavoring for the frosting, so just substituted some maple syrup. Of course, that’s not nearly concentrated enough, so our frosting isn’t very maple-y, but it’s delicious nonetheless. I also used Honeycrisp apples instead of Granny Smith, since that’s what the store had available, and they worked out great. This recipe, including the frosting, is easy to make and can stand up to a little tinkering, but is perfectly delicious, as written. This was a very easy cake to make.
The Apple Cake with Maple Frosting is a winner at my house!
- 1 1⁄2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter (1 stick), softened
- 1 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2⁄3 cup buttermilk
- 2 cups (about 2) Granny Smith apple, peeled and chopped (1/3" pieces)
- 1⁄2 cup walnuts, coarsely chopped
- 6 ounces cream cheese, softened
- 3 Tablespoons butter, softened
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon maple flavoring
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground ginger
- 1 pinch nutmeg, freshly grated
- 1 pinch salt
- 1⁄2 cup confectioners' sugar, sifted
Position a rack in the center of the oven and preheat the oven to 350. Grease the bottom and sides of a 9 inch square baking pan. Dust the pan with flour.
In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, ginger, baking soda and salt; set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually add the sugar and beat a medium-high speed until well blended and light, about 2 minutes. Add the vanilla extract, then add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low and add the flour mixture in three additions, alternating it with the buttermilk in two additions and mixing just until blended. Remove the bowl from the mixer stand and stir in the chopped apples and walnuts.
Scrape the batter into the prepared pan and smooth the top. Bake the cake for 25 to 30 minutes, until it is golden and a toothpick inserted into the center of the cake comes out clean. Coo the cake completely in the pan on a wire rack.
Frost the top of the cooled cake with the maple frosting. Cut the cake into squares and serve it directly from the pan.
Store in the refrigerator, loosely covered, for up to 3 days; bring the cake to room temperature before serving.
In the bowl of an electric mixer, using the paddle attachment, beat together the cream cheese and butter at medium speed until smooth. Beat in the vanilla extract, maple flavoring, spices, and salt. Reduce the speed to low, add the sugar and beat until well blended. Raise the speed to high and beat unti. light and creamy, about 2 minutes.
Store in a airtight container in the refrigerator for up to 1 week. Let soften at room temperature before using.
Be sure to check back next month to see the next Cake Slice recipe!