Fuji Apple Spice Cake with Cream Cheese Frosting
From peetabear 15 years ago
- 50 minutes to make
- Serves 12
the recipe suggests either using Fuji or Gala apples because the cake is not overly sweet on it's own .also they write ", it's important to choose an apple variety with a sturdy structure so that it won't break down during baking. Read more Fuji apples fill the bill on both counts". the recipe and photo are courtesy of Bon Appétit | October 2009 by Dorie Greenspan See less
Ingredients
- • 3 cups all purpose flour shopping list
- • 1 3/4 teaspoons ground cinnamon shopping list
- • 1 1/2 teaspoons baking powder shopping list
- • 1/2 teaspoon salt shopping list
- • 1/2 teaspoon ground allspice shopping list
- • 1/4 teaspoon freshly grated nutmeg or ground nutmeg shopping list
- • 1/4 teaspoon baking soda shopping list
- • 1 cup (2 sticks) unsalted butter, room temperature shopping list
- • 1 1/4 cups sugar shopping list
- • 3/4 cup (packed) golden brown sugar shopping list
- • 3 large eggs shopping list
- • 2 teaspoons vanilla extract shopping list
- • 2 tablespoons bourbon, apple brandy, or rum (optional) shopping list
- • 1 1/2 cups unsweetened applesauce shopping list
- • 2 medium Fuji or gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes shopping list
- • 1 1/2 cups finely chopped pecans (about 6 ounces) shopping list
- .................................................................................................................... shopping list
- Frosting: shopping list
- • 1 8-ounce package cream cheese, room temperature shopping list
- • 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- • 1 tablespoon vanilla extract shopping list
- • Pinch of salt shopping list
- • 3 cups powdered sugar (measured, then sifted) shopping list
- • Coarsely chopped toasted pecans (for garnish) shopping list
- ................................................................................................................ shopping list
- • Special equipment: 2 9-inch-diameter cake pans with 2-inch-high sides shopping list
How to make it
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round.
- Whisk first 7 ingredients in medium bowl.
- Using electric mixer, beat 1 cup butter in large bowl until fluffy
- . Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans.
- Divide batter between cake pans; smooth tops.
- Bake cakes until tester inserted into center of each comes out clean, about 50 minutes.
- Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake.
- Cool completely.
- DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
- Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving
The Rating
Reviewed by 5 people-
One thing bad about a day, not enough time to try out all the recipes, and this one i would like to try soon!!.....high 5!
cuzpat
in Sikeston loved it
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This sounds wonderful, Peeta. Fuji are my favorite apples! I will definitely have to make this for sure. Thanks for a great post! Five forks.
mrsc543
in North Reading loved it
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Me and apple get along fine
have to try it
hungrybear
in Miner loved it
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