I’m not much of a baker. My cooking style tends to be very experimental and that just doesn’t always work well with baking. With a savory dish, I can usually adjust anything to turn it into something tasty, but mess up baking and you’re stuck with an inedible mess. Or, in this case you plan on doing a triple layer cake and drop one of the cake pans leaving you with a double layer cake. In any event, I’ve made this cake twice now – the first time it was three layers (see picture above) but I didn’t like the buttercream I used to ice the cake. So, I found a very interesting recipe (see link below) which claimed to be the best frosting ever. I had to give it a try and the verdicts out on the frosting. The frosting uses flour and is much like whipped cream – I liked it, but it wasn’t the greatest frosting ever. That could be due to something I did in the process however … did I mention I’m not much of a baker? I’m posting this recipe though because the cake itself is very very good. It uses 4 granny smith apples and tastes much like a caramel apple – I now only need to find the perfect frosting. Any suggestions would be appreciated – try this cake with the frosting recipe below or substitute for your favorite frosting!
For the Cake:
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pans
- 2 cups and 4 tbsp. White Lily all-purpose light baking flour (or 2 cups regular all-purpose flour)
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. all spice
- 3/4 tsp. salt
- 2 cups packed light-brown sugar
- 2 large eggs
- 4 Granny Smith apples, peeled, two coarsely grated and two diced
For the icing:
- 5 tbsp. all purpose flour
- 1 cup whole milk
- 1 tsp. vanilla
- 1 cup sugar
- 1 cup butter, softened
- Preheat the oven to 350 degrees. Butter three 8-inch round cake pans; line bottom with parchment paper. Butter, then flour paper and sides, tapping out excess. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, allspice and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
- Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment and cool completely.
- Make icing: In a small saucepan pour the flour into the milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick. Let cool completely. Add the vanilla to the cooled flour mixture. Stir to combine. In a mixing bowl add the sugar and butter. Whip until light and fluffy. Add the flour mixture making sure it is completely cooled. Mix on medium high about 45 minutes until the mixture resembles whipped cream.
- Assemble cake: Place one layer on a serving plate; spread top with icing . Top with another layer; spread top with icing. Top with third layer; spread remaining icing over top and sides of cake.
Recipe source: Cake recipe inspired by a Martha Stewart recipe and Icing recipe found here.
Time: ~2 hours 30 minutes