King Arthur Flour's Old-Fashioned Apple Cake with Brown Sugar Frosting
Sep 05, 2017 07:21PM ● Published by Melanie Heisinger
Courtesy of Kind Arthur Flour's website
Enjoy King Arthur Flour's Old-Fashioned Apple Cake with Brown Sugar Frosting in this web extra.
Old-Fashioned Apple Cake with Brown Sugar Frosting
Courtesy of King Arthur Flour
Yield: about 2 dozen servings.
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1 2/3 cups granulated sugar
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons apple pie spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
- 2 large eggs
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
- 1 cup diced toasted walnuts or pecans
- 7 tablespoons unsalted butter
- 2/3 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 1/4 cups confectioners' sugar
- 3/4 teaspoon vanilla extract
- Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
- To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
- Beat until well combined; the mixture will be very stiff, and may even be crumbly.
- Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
- Spread the batter in the prepared pan, smoothing it with your wet fingers.
- Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
- Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
- To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
- Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
- After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
- Serving Size 1 (81g)
- Servings Per Batch 24
Amount Per Serving:
- Calories 270
- Calories from Fat 100
- Total Fat 11g
- Saturated Fat 5g
- Trans Fat 0g
- Cholesterol 35mg
- Sodium 210mg
- Total Carbohydrate 42g
- Dietary Fiber 1g
- Sugars 32g
- Protein 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.