Friday, October 28, 2011

Apple Cake with Maple Frosting

This month the Cake Slice bakers began baking with our new book.  This year we are baking our way through "The Cake Book" by Trish Boyle.  I have had the book for about two months and I think I have read every recipe.  It looks likes a great book with lots of yummy cakes.  Despite my lateness in posting I have been very excited to begin baking.  I actually baked this cake two weeks ago and had hoped to bake it again to, because it was so yummy, and to get better pictures.  Hopefully not all of my posts will be as late as this one.

This cake is described as "a moist, unpretentious cake, perfect as a simple fall dessert or snack." and this really is the perfected description.  Simple yet yummy.  A wonderful treat in the afternoon with a cup of tea, or as I enjoyed it as an unhealthy, yet really yummy, breakfast with a cup of coffee.  The spice mixture on this cake was wonderful, the perfect blend of cinnamon, cloves and ginger,  it just screamed of Fall.  To top things off this cake is finished with a wonderful maple cream cheese icing.  I could have eaten the entire bowl on its own.  I didn't have maple flavoring, but I did have something even better, maple cream.  If you have never had maple cream you need to go find some now, it is absolutely magnificent.  I added the maple cream to the butter and cream cheese and creamed all the ingredients together, it was hard to not just spread this mixture on a piece of toast and eat the entire bowl.

Apple Cake with Maple Frosting
from “The Cake Book” by Trish Boyle
Printer Ready

1 ½ c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. baking soda
¼ tsp. salt

½ c. unsalted butter, softened
1 c. firmly packed brown sugar
2 eggs
⅔ c. buttermilk
2 c. peeled and chopped Granny Smith apples (about 2 apples) *
½ c. coarsely chopped apples

*I used Honeycrisp

Preheat oven 350. Grease bottom and sides of 9” cake pan, line bottom with parchment paper.

In medium bowl whisk dry ingredients together, set aside.

In the bowl of an electric mixer beat butter until creamy.  Gradually add the sugar and beat at medium-high speed for about two minutes until light and creamy.  Add the vanilla and eggs, one at a time.  Beat well after each addition, scrapping down sides of bowl as needed.  Reduce speed to low and add flour mixture in three additions, alternating with buttermilk, in two additions.  With each addition blend until just incorporated.  Remove bowl from mixer and stir in chopped apples and walnuts.
Pour mixture into poured pan, smooth top.  Bake cake for 25-30 minutes or until cake tester comes out clean.  Cool cake completely, then top with frosting.  

Maple Cream Cheese Spice Frosting
Printer Ready

6 oz.  cream cheese, softened
3 Tbsp. unsalted butter, softened
2 Tbsp. maple cream

½ tsp. vanilla extract
⅛ tsp. ground cinnamnon
⅛ tsp. ground ginger
1 c. confectioners sugar, sifted

In bowl of electric mixer, at medium speed, beat cream cheese, butter and maple cream together until smooth and fluffy.  Beat in vanilla, cinnamon and ginger.  Reduce speed to low and add confections sugar, beat until blended.  Raise speed to high and beat until light and creamy, about 2 minutes.