FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING
Provided by Dorie Greenspan
Categories Cake Mixer Egg Dessert Bake High Fiber Cream Cheese Apple Pecan Spice Fall Cinnamon Potluck Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- 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.
APPLE SPICE CAKE WITH CREAM CHEESE ICING
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
- In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
- Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
- Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
- Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
- Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.
APPLE SPICE CAKE WITH BROWN SUGAR FROSTING
I am a healthy eater most of the time, but this apple spice cake is worth the splurge! Every year, I treasure the opportunity to make my own birthday cake, and I choose this. You can add a cup of raisins to the batter before baking if you'd like. -Jennifer Owen, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 574 calories, Fat 33g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
APPLE SPICE CAKE WITH CREAM CHEESE ICING
Make and share this Apple Spice Cake With Cream Cheese Icing recipe from Food.com.
Provided by MissTinkJordan
Categories Dessert
Time 45m
Yield 1 cake, 6-10 serving(s)
Number Of Ingredients 8
Steps:
- For the cake mix all ingredients together.
- Pour into a 13 x 9 pan.
- Bake at 350°F for 40 minutes.
- For the icing, combine all the ingredients in a bowl.
- Use a electric mixer and mix till icing like consistency.
- Spread over cooled cake and refrigerate.
Nutrition Facts : Calories 900.7, Fat 50.1, SaturatedFat 26.5, Cholesterol 169.6, Sodium 867.5, Carbohydrate 105.8, Fiber 2.5, Sugar 66.9, Protein 10.2
GERMAN APPLE CAKE WITH CREAM CHEESE FROSTING
This is an excellent cake for potlucks or for any occasion! There are a couple of other German Apple Cake recipes on here, but this one is different. Prep time is approximate.
Provided by keen5
Categories Dessert
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat the eggs, sugar, oil and vanilla.
- Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well.
- Fold in apples and nuts.
- Pour into a greased 13x9x2-inch baking dish.
- Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In a small mixing bowl, beat cream cheese and butter.
- Add confectioners' sugar, beating until smooth.
- Spread over cake.
- Refrigerate leftovers.
Nutrition Facts : Calories 602.3, Fat 31.7, SaturatedFat 7.3, Cholesterol 69, Sodium 287.5, Carbohydrate 77.1, Fiber 2.5, Sugar 58.2, Protein 5.6
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- 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 store at room temperature.
- 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 1 1/2 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.
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