Credit to Lick The Bowl Good blog for the recipe and yummy photo, check out her blog for
more delicious recipes and mouth watering pics.
Apple Cake with Maple Frosting adapted from The Cake Book
- 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 unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups Granny Smith apples, peeled and chopped into 1/3-inch pieces
- 1/2 cup coarsely chopped walnuts or pecans
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch square baking pan. Dust the pan with flour, or spray with nonstick baking spray with flour. (I sprayed my pan, lined it with parchment, then sprayed the paper once again).
In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, baking soda, and salt; set aside.
In the bowl of an electric mixer, using the paddle attachment (I used a hand mixer) beat the butter at medium speed until creamy, about 1 minute. Gradually add the sugar and beat at 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 (flour, buttermilk, flour, buttermilk, flour). Stir in the chopped apples and nuts by hand with rubber scraper.
Scrape the batter into the prepared pan and smooth the top. Bake the cake for 25-30 minutes, until it is golden and toothpick inserted into the center of the cake comes out clean. Cool the cake completely in the pan on a wire rack.
Frost the top of the cooled cake with maple frosting (recipe follows). Cut the cake into squares and serve it directly from the pan.
Store in the refrigerator, loosely covered, for up to 3 days. Bring cake up to room temperature before serving.
Maple Spice Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 3 Tbsp. unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon maple flavoring or 1 Tbsp. real maple syrup
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch of freshly ground ginger
- Pinch of salt
- 1 cup powdered sugar, sifted
In a 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, maple, spices and salt. Reduce the speed to low, add the powdered sugar and beat until well blended. Raise the speed to high and beat until light and creamy, about 2 minutes.
Enjoy this with all the juicy apples you will be picking in the next few weeks!