APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING
For cake
1 pound Pippin apples (about 2 medium), peeled, cored, diced
1/4 cup water
2 1/2 cups plus 1 tablespoon all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried currants
1 cup walnuts (about 4 ounces), toasted, chopped
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon brandy
1 1/2 teaspoons vanilla extract
4 large eggs
For frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
2 cups walnuts, toasted, chopped
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake
pans with 1 1/2-inch-high sides. Combine apples and water in small
saucepan. Cover; simmer over medium-low heat until apples are tender,
about 20 minutes. Place in processor; purée until smooth. Cool purée.
Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss
currants with remaining 1 tablespoon flour in small bowl to coat; mix
in walnuts.
Using electric mixer, beat sugar, butter, brandy and vanilla in large
bowl until blended. Beat in eggs 1 at a time. Beat in half of flour
mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-
serve any remaining puree for another use). Stir in currants and
walnuts. Divide batter among prepared pans.
Bake cakes until tester inserted into center comes out clean, about
20 minutes. Cut around pan sides to loosen cakes; turn out onto racks
and cool.
Make frosting:
Using electric mixer, beat butter and sugar in large bowl until
blended. Beat in cream cheese, then maple syrup and flavoring. Chill
until beginning to firm, about 20 minutes.
Assemble cake:
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with
second layer; spread with 3/4 cup frosting. Top with third layer.
Spread 1 cup frosting in thin layer over cake. Chill 15 minutes.
Spread remaining frosting over cake. Press 2 cups walnuts halfway up
sides of cake. Chill until frosting is set, at least 30 minutes. (Can
be made 1 day ahead. Cover; keep chilled. Let stand at room
temperature 1 hour before serving.)
Serves 8 to 10.
Bon Appétit
October 1998
Note: when I tested this cake with a toothpick, it came out clean,
even though it was a bit undercooked. I would recommend pressing on
the center of the cake to see if it springs back instead of the
inserting a tester, which may be deceiving.
This cake is so good. I also chose to chop the apples (I used 3
large) and add 1/4 cup buttermilk instead of the water. The cake
turned out super moist, dense, chock full of apples and delicious! So
far, this is the best apple cake recipe I have found.
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