We’ve shared several favorite fall cakes over the years (including Pumpkin Spice, Caramel Apple Spice, Caramel Vanilla Latte, and more), and this dessert has earned a spot right alongside them at the dessert table.
Fall is filled with what I like to refer to as the cozy flavors. The ones that just make you want to snuggle up with a blanket, a cup of tea, and a slice of spiced goodness. Mmmm….
Apples, walnuts, and maple (along with a hint of cinnamon and nutmeg) are the stars of this dessert, and are sure to satisfy those fall cravings.
After baking our cake layers, I filled and frosted them with a slathering of the most delicious Maple Cream Cheese frosting.
INGREDIENTS
- 1/2 cup (1stick) (113g) unsalted butter, slightly softened
- 2 cups (400g) sugar
- 1/2 cup (107g) vegetable oil - I used Canola oil
- 1 teaspoon vanilla (3g)
- 3 eggs
- 3 cups (342g) all purpose flour ( plain in the UK)
- 1 1/2 teaspoon (6g) baking powder
- 1/2 (3g) baking soda
- 1/2 (3g) teaspoon salt
- 1/2 teaspoon nutmeg
- 1 Tablespoon (7g) cinnamon
- 1 cup (242g) buttermilk - (If you do not have buttermilk, put 2 Tablespoons vinegar in a measuring cup and fill to the one cup mark with milk, stir and allow to sit for 5 minutes.)
- 2 cups (250g) apples, grated - Depending on the size of the apples you will need two or three. I used golden delicious, use the large holes of a box grater to grate the apples
- 1 cup walnuts ( 125g) chopped
MAPLE CREAM CHEESE FROSTING
- 2 sticks (226g) unsalted butter, slightly softened
- 2 8oz packages cream cheese (453 total gram weight) softened very slightly. Use full fat cream cheese. Do not use reduced
- 1 Tablespoon maple syrup (optional)
- 2 teaspoons (8g) maple extract
- 6 to 6 1/2 cups (690g to 747g) powdered sugar, adding more if necessary
INSTRUCTIONS FOR THE CAKE
- Preheat the oven to 350 degrees
- Grease and flour three 8 inch cake pans - Add a circle of waxed paper or parchment paper to the bottom of each pan, cakes with fruit can have a tendency to stick.
- In a separate bowl, add the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk at least 30 seconds to blend. Set aside.
- In the bowl of your mixer, mix the butter until smooth. Add the sugar and mix at medium speed for 3 to 5 minutes or until light and fluffy. Add the the oil and vanilla and mix until blended.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the buttermilk alternately. Begin and end with the dry ingredients ( 3 additions of dry and 2 of wet)
- Mix until just combined, do not mix above medium speed or over mix. By hand, stir in shredded apples and chopped walnuts.
- Pour into prepared pans, smoothing tops with the back of a spoon. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few drums attached. Let cool 10 minutes, then turn out of pans.
- Makes 7 1/2 cups batter
- Works well for cupcakes - bake cupcakes at 350 degrees for 18 to 20 minutes, the cupcakes will have very little dome
INSTRUCTIONS FOR MAPLE CREAM CHEESE FROSTING
- Cut the butter into 1/2 inch slices and add to the bowl of your mixer, mix on medium speed until smooth
- Cut the cream cheese into pieces and add to the butter, mixing on medium speed until well blended.
- Add the maple syrup and maple extract
- Gradually add powdered sugar and mix until well blended. Do not over mix or beat above medium speed . If beaten too long it will become very soft. If this happens, just put in the refrigerator for a short while to firm it up a bit, then frost the cake.
- This frosting will pipe best if used while chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.
- Will frost a 3 layer 8 or 9 inch cake
thanks done share recipes to : https://www.mycakeschool.com/recipes/apple-walnut-cake-with-maple-cream-cheese-frosting/