Traditional Apple Spice Cake: An incredibly moist cake made with two varieties of apples and just the right amount of spice, covered with a homemade light and fluffy brown sugar frosting. The perfect Fall Dessert.

HOW TO GET FLAT APPLE SPICE CAKE LAYERS

To get flat layers that are moist inside and out try using cake strips. You can but a set or make your own from foil and paper towels. I prefer using the strips→Wilton Baking Strips— HOW TO MAKE YOUR OWN CAKE STRIPS: Measure around the pans to figure out how much paper towels you will need. Wet them and then ring them out so they aren’t soaking wet. Measure out foil so that it’s about an inch or so longer on each side then the paper towel and two inches high. Place the paper towel folded to the height of the foil. Fold the foil around the towel. Attach to the side of the pan and crimp the edges together.

Skip the Crumb Coat with these Easy Time Saving Tips

Make the cake a day or more in advance
Freeze layers, wrap each layer in plastic wrap and foil
Label cake layers
Frost the cake while it’s still frozen-this makes handling the cake a lot easier and in most cases without crumbs

KNOW YOUR APPLES

APPLES TO APPLES—Plucking the perfect fruit, either off the tree or even off the grocery store display, can feel like a guessing game. To help you choose which variety best fits your needs, below is a break down of the top eight apples sold in the U.S.
- Ambrosia: Crisp and sweet with a light floral note: try in pies and tarts
- Golden Delicious: Crisp and sweet with a lighter texture use in a variety of baked goods
- Honeycrisp: Crisp, sweet and juicy; perfect for making applesauce and eating raw
- Fuji: Crunchy and sweet; eat fresh or use in baking
- Granny Smith: Classic tart flavor, great for pie because if retains its shape
- Cripps Pink/Pink Lady: Sweet and tangy with a firm texture; perfect for poaching
- Red Delicious: Sweet and milk; doesn’t hold up well when cooked, so use fresh

APPLE RECIPES

CARAMEL APPLE CAKE 2. APPLE PIE CAKE ROLL 3. APPLE PIE DECORATED PRETZELS 4. CARAMEL APPLE PARTY CUPCAKES 5. MINI APPLE CHEESE BITES 6. MASON JAR LID APPLE PIES

HOW TO MAKE AHEAD AND STORE BROWN SUGAR FROSTING

MORE CAKE RECIPES

MOCHA TRES LECHES CAKE 2. CARROT CAKE NO BAKE CHEESECAKE 3. WHITE BIRTHDAY CONFETTI CAKE 4. IRISH CREAM CHOCOLATE CAKE 5. WHITE CHRISTMAS VANILLA SWISS CAKE ROLL 6. FRESH STRAWBERRY CAKE

Traditional Apple Spice Cake with Brown Sugar Frosting

Yield: SERVES 16

An incredibly moist cake made with two varieties of apples and just the right amount of spice, covered with a homemade light and fluffy brown sugar frosting. The perfect Fall Dessert.

Ingredients

For the Apple Spice Cake:

4 medium apples (2 Fuji and 2 Golden Delicious), peeled and cut into 1-inch pieces
2 cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
½ cup buttermilk
1½ cups walnuts, toasted and chopped

For the Brown Sugar Frosting:

1 ( 8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 cup light brown sugar, packed
1½ teaspoons vanilla extract
1 teaspoon pumpkin pie spice

For the Topping:

1 cup walnuts, toasted and chopped

Instructions

For the Apple Spice Cake:

Preheat oven to 350°.
Spray 2 (9-inch) baking pans with non stick cooking spray.
Cut parchment paper to fit the bottom of each pan, place rounds in sprayed pans and spray the parchment paper; set aside.
Place apple pieces in a food processor, pulse until finely chopped; set aside.
In a large mixing bowl, beat together the sugar, oil, eggs and vanilla until well blended.
In another bowl, whisk together the flour, pumpkin pie spice, baking powder and salt.
Add flour mixture to the sugar mixture alternately with the buttermilk.
Stir in apples and walnuts.
Equally divide batter between the two prepared pans (about 1 pound and 15 ounces each).
Bake 35-40 minutes or until a wooden toothpick inserted into the center comes out clean.
Cool in the pans (10 minutes) before removing to wire racks, remove paper. Cool completely. **SEE TIP BELOW IN NOTES**

For the Brown Sugar Frosting:

In a large mixing bowl, beat the cream cheese, butter, vanilla and pumpkin pie spice until light and fluffy (about 3 minutes).
Add sugar one cup at a time making sure the sugar is incorporated before the next addition.
Once all the sugar is added, beat for an additional 3 minutes. This will incorporate air into the frosting for a light and airy frosting.
Spread frosting between layers and over the top and sides of the cake.
Gently press the walnuts into frosting on the top of the cake.
Store cake in the refrigerator, take out 30 minutes before serving.

How to Toast Nuts:

Place chopped nuts in a skillet (do not crowd).
Heat on medium high (watch them, it doesn't take long for them to burn).
Stir occasionally, when the nuts have brown areas and the nutty aroma is present they are done.

Completely worth this extra step!

Notes

Skip the Crumb Coat:

Make the cake a day or more in advance
Freeze layers, wrap each layer in plastic wrap and foil
Label cake layers
Frost the cake while it's still frozen-this makes handling the cake a lot easier and in most cases without crumbs

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Traditional Apple Spice Cake

HOW TO GET FLAT APPLE SPICE CAKE LAYERS