Desserts

twenty six

Apple Cake with Maple Frosting

News flash, another baked good post!

While the most historical information I could find about apple cake were a super brief description of traditional Devon, Somerset, and Dorset Apple Cakes (all coming from those parts of England) with no date given whatsoever and Jewish Apple Cake, based on Apple Kuchen (German for “cake” for any interested parties) with once again no date. Nevertheless, there were a large number of recipes from the 50s! All seven recipes I used to create this one all incidentally had titles somehow involving either “Mom’s”, “Mommy’s” or “Mama’s”……why? I’ll tell you!

 

I don’t know.

 

Cake

– 2 cups all purpose flour

– 1 tsp baking powder

– 1 tsp baking soda

– 1 tsp ground cinnamon

– 1 tsp ground cloves

– 1/2 tsp kosher salt

– 3/4 c unsalted butter, room temp.

–  1 1/2 cups granulated sugar

– 3 eggs

– 1/2 cup buttermilk (as I’ve said in many posts before, I use dry buttermilk in my recipes, so…yeah, check it out. It’s very handy)

– 5 cups peeled and diced apples (I find that apples on the more tart side, like Granny Smith, tend to be the best when baked)

– 1/2 cup walnuts, chopped

Preheat the oven to 350 degrees and grease a 9×13 glass baking dish. Combine flour, baking soda, baking powder, salt, cinnamon, cloves (and if using, dry buttermilk) in a bowl. In an electric mixer cream butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time and mix until combined. Add the dry ingredients in 3 batches, alternating with the buttermilk (or again, if using dry, then the water/recommended liquid) being careful not to overmix. With the last batch of flour add the apples and walnuts as well. Pour batter into pan and bake for 35-40 minutes or until a toothpick comes out clean!

 

Frosting

– 3/4 cup REAL maple syrup (none of this Aunt Jemima or Mrs. Butterworth’s stuff. If you use it I’m coming for you)

– 1 1/2+ cups confectioner’s sugar

– 1/4 cup unsalted butter

– 1/2 tsp vanilla extract

In a medium saucepan on low heat melt the butter, then turn heat to medium and add syrup.  Cook until reduced, about 5 minutes. If the mixture begins to boil, reduce heat until they subside, then turn heat back up.  Take off the heat and pour mixture into a bowl.  Using an electric mixer add the confectioner’s sugar and vanilla and whip until desired consistency is achieved. Allow frosting to cool (HAH!) and then frost the cake and devour!

 

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