A warmly-spiced cake with fresh apples and walnuts baked into the batter topped with your choice of a cream cheese or brown sugar frosting. Cinnamon, ginger and nutmeg give the cake it’s delicious dark coloring and along with the apples infuse the flavor of fall into every bite.
I found the method of mixing the batter unique. It’s dry and crumbly until you add the apples. After a few minutes of beating you suddenly find yourself with a batter as the apples release their juices to pull everything together. The result is a cake with the perfect amount of moistness filled with soft apple bits and crunchy walnuts.
Due to my family’s love for cream cheese frosting I used that rather than the brown sugar frosting called for in the recipe. They love the balance of sweet and tangy rather than a frosting that is just sweet. As for me, I love any and all frosting. It’s your choice – I included both frostings in the recipe.
Whatever you top it with I’m certain this is a cake you will love. It begs to be made at least once during the apple season.
Maybe even twice.
A warmly-spiced cake with fresh apples baked into the batter topped with your choice of a cream cheese or brown sugar frosting. Cinnamon, ginger and nutmeg give the cake it's delicious dark coloring and along with the apples infuse the flavor of fall into every bite.
- Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
- In a large bowl or in the bowl of a stand mixer beat all the ingredients except the apples and nuts together on low speed. The dough will be dry and crumbly.
- Add the apples and nuts, beat on low speed until the apples release some of their juices and the batter comes together 3 - 4 minutes.
- Spoon into the pan and spread evenly with a wet spatula or your fingers.
- Bake about 45 minutes or until a toothpick comes out clean from center or with a few crumbs attached not wet batter.
- Cool completely in pan on wire rack. Frost with cream cheese frosting or brown butter frosting.
- Beat the butter and cream cheese together on medium speed until light and fluffy. Beat in the vanilla. Add the confectioner's sugar, and beat on medium 5 - 6 minutes until fluffy.
- Melt the butter in a small pan over medium heat and stir in the brown sugar and salt. Cook, stirring until the sugar melts then add the milk.
- Bring to a boil then remove from heat and pour into a mixing bowl. Allow to cool 10 minutes.
- After ten minutes stir in the confectioners' sugar and vanilla. Beat well - if mixture seems too thin add more confectioners' sugar a little at a time until you reach a spreading consistency.
- Frost the cake immediately with the warm frosting.
Adapted from King Arthur Flour
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved