Continuing my homage to the apple, the quintessential harbinger of Autumn I made an apple cake. I have been making this cake for many years and it never fails, I found it years ago while watching an episode of Martha Stewarts show on Food Network. The cake is moist and rustic in texture, loaded with apples and warm autumn spices. Sometimes I use a cream cheese frosting but this time I made the frosting that is featured in the recipe on Martha Stewarts site. The frosting is gently sweet, buttery and has a lovely caramel flavor that comes from using brown sugar instead of granulated.
I really love this cake, it couldn’t be easier to make, no mixer required. The recipe calls for grated and diced apples but I like to use homemade applesauce, I make it in the oven, peel and quarter 4 apples, add a splash of apple cider, cover and bake for about 30 minutes until the apples are soft. Let them cool and mash with a fork. I prefer using applesauce rather than grating apples, the cake has some small pieces of apples and a balanced apple flavor. I think the buttercream is good but I prefer the cream cheese frosting, it’s a bit sweeter but the tangy creaminess from the cream cheese goes so well with this cake. Just saying!!
Recipe from Martha Stewart
2 cups flour
2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp powdered ginger
1 stick (4 oz) unsalted butter melted
2 large eggs
1 cup packed light brown sugar
1 1/2 cup applesauce or 4 apples peeled- 2 grated and 2 diced)
Heat oven to 350 degree’s. Prepare 3 8 inch round baking pans by lining with parchment, butter or grease and dust with flour, set aside.
In medium bowl whisk together the flour, baking soda, baking powder, cinnamon, ginger and salt and set aside. In a large bowl whisk together the melted butter, brown sugar and eggs. Fold in the applesauce or apples. Add the flour mixture and mix with a spatula or wooden spoon just until combined. Divide equally into prepared baking pans and bake for 25-30 minutes until browned and toothpick comes out clean. Remove from oven and allow to cool in the pan for 10 minutes, run butter knife or offset spatula around the edges to loosen and turn out onto cooling racks. Let cool completely before frosting.
Brown Sugar Swiss Meringue Buttercream
Recipe from Martha Stewart
4 egg whites from large eggs
1 cup light brown sugar lightly packed
3 sticks or 12 oz of softened unsalted butter
Set pan with about 2 inches of water on low heat, place the egg whites and brown sugar in mixing bowl and set on top of the simmering water (bowl should not touch the water). Whisk until mixture is warm to the touch and sugar is completely melted. Place on stand mixer with whisk attachment and mix on medium speed until fluffy and completely cooled, approximately 15 minutes. Change to paddle attachment and add the soft butter 1 tbs at a time while the mixer is on med low speed. Once butter is incorporated continue to mix on medium speed for another 3-5 minutes. If it curdles it’s ok, keep mixing it will come together. Frost cake immediately. I piled way too much frosting on top, don’t do like I do and make sure the frosting is evenly spread all over the cake. Thats what happens when you are in a hurry.