Apple Spice Layer Cake with Brown Sugar Maple Frosting
This is fall all wrapped in a cake.
Apple Spice Layer Cake with Brown Sugar Maple Frosting
Yield: 8-12
Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M
If faller were a layer cake, this would be it.
Ingredients
Instructions
- Preheat the oven to 350°F. Butter and flour 2 (8 inch) circular cake pans. Set aside.
- On a large piece of parchment paper, sift the flour, cinnamon, baking soda, baking powder and salt. Set aside
- In a large mixing bowl, whisk together the sugars and oil. Add the eggs and continue whisking until the mixture becomes paler. Add the grated apple, apple sauce and vanilla whisk to combine.
- Sprinkle the dry ingredients over the batter and use a rubber spatula or wooden spoon to blend.
- Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes until the cake springs back when lightly touched and a wooden skewer inserted in the center of a cake comes out clean.
- Remove the cakes from the oven and allow them to cool slightly in th pans before inverting them onto wire racks to cool compellety. You mean need to run a shape knife around the edges of the pan if the cakes do not easily fall when first inverted.
- Meanwhile, prepare the Brown Sugar Maple Frosting.
- Transfer the cakes to a coating cake stand and use a large serrated knife to cut each cake in half on the horizontal to create four layers.
- Place your first layer on a cake stand or plate. Use a large offset spatula to spread a generous helping of frosting across the cake layer. Place the second ayer on top and repeat the process until al the layers are frosted.
- Continue to use your offset spatula to ice the top and sides of the cake. There's no need to make it super smooth as this particular frosting looks great with a few ups, downs and swirl-arounds!
Brown Sugar Maple Frosting
This is a fun take on a traditional boiled icing that normally calls for white sugar and a little corn syrup. I have switched dit up using some dark brown sugar and maple syrup, which gives it a wonderful depth of flavour and turns it the loveliest, softest shade of brown.
Ingredients
Instructions
- In a small pot over medium heat, combine the brown sugar, water and maple syrup. Stir until the sugar has dissolved. Clip the sand thermometer to the side of the pot, turn the heat to high and bring the mixture to a boil.
- Wash down the sides of the pan with a wet pastry brush to remove any sugar cystals that form. Measure the temperature with the candy thermometer and continue to boil until it reaches 230°F.
- In a stand mixer fitter with a whisk attachment, beat the egg whites on high speed until soft peaks form. Turn the mixer speed to medium and gradually add the granulate sugar 1 tablespoon at a time.
- Turn the mixer speed to low and slowly add the hot sugar mixture, pouring it in a steady stream down the sides of the bowl. Let the mixer run until the foresting is cool and thick and shiny.
Notes
*This icing is best used right away as it won't spread as nicely once it has cooled.