Can you believe that it is November? It means that tons of apples and pumpkins can be consumed in so many different ways.
This month, as part of the Secret Recipe Club, I was assigned Baking and Boys blog. Katrina loves cooking, baking and taking care of her family. She has four boys and a husband which happens to be A LOT of testosterone!
I applaud her for cooking for a HOUSEHOLD of men since I find it hard cooking with a toddler and a new one about to enter our lives.
Thanks Katrina for posting this recipe on your website. I had been searching for a perfect fall cake that would be perfect for a birthday celebration. While Julianne did not have this cake as her smash cake, I decided to try my hand at two cakes. Julianne had a pumpkin cake that I will be posting later this week and I made this apple spice cake for the adults.
Julianne turned ONE on Friday so I had some quick preparations. I did not do a lot of recipe testing or preparation because I am pretty confident with the recipes I found. The only thing that I was a bit nervous was introducing sweets to my little sweetie. She has not had any processed foods so just giving her sugar and dairy at her birthday party did not sound too exciting.
Luckily the dessert was a light frosting and I knew frosting her cake did not require too much frosting. This spice cake was different. It was for the adults and frosting can never be too much.
This apple spice cake was SO moist and so delicious. I used spelt flour instead of all-purpose and I loved the substitution. Flax seed meal can certainly be subbed for the eggs but I wanted to keep it for added protein.
The cake was a hit with the family but the smash cake was not with the baby. More on that later. We had a tired baby on our hands but we managed to still enjoy the cake.
As Katrina stated in her post, this spice cake will definitely stay in my recipe box because it was a very delicious and satisfying cake. Add some hot apple cider and you are done!
Apple Spice Cake with Maple Cream Cheese Frosting
by original recipe by Paige Vandegrift / adapted by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients (10 slices)
- 2 cups spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup coconut oil, melted
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 4 ounces unsalted butter, at room temperature
- 1 cup plus 2 tablespoons powdered sugar (4 1/2 ounces)
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 8 ounces cream cheese, room temperature
- 4 Tablespoons pure maple syrup
Grease a 9-inch round cake pan and grease the pan. Flour the pan and set aside. Sift the dry ingredients together and set aside.
In a medium bowl, cream the butter and coconut oil with the sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides after each addition. By hand, fold in the dry ingredients alternately with the applesauce (add the vanilla with the first half of the applesauce), beginning and ending with the dry ingredients.
Scrape the batter into the prepared pan and smooth the top. Bake in a preheated 350 degree oven until a toothpick inserted in the center comes out clean—about 40 to 45 minutes. Let the cake cool in the pan for 10 to 15 minutes. Loosen the sides of the cake by running a thin knife around the edge of the pan. Turn the cake out of the pan. Cool the cake on a wire rack. Frost with Maple Cream Cheese Frosting.
Using an immersion blender, beat the butter and cream cheese with the powdered sugar, salt and vanilla until light and fluffy—about 2 to 3 minutes. Scrape down the sides, drizzle in the maple syrup and beat until smooth, about 15 seconds.
Powered by Recipage