Cake of the Day: Apple Cinnamon Layer Cake from ‘Brown Eggs and Jam Jars’
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Aimée Wimbush-Bourque shares a fall dessert that celebrates apple season from her cookbook Brown Eggs and Jam Jars.
Photo: Tim and Angela Chin
Apple Cinnamon Layer Cake with Apple Butter Cream Cheese Frosting
Serves 10 to 12
How often do you come across a cake that is better on the second (or even third) day? This naturally sweetened, lighter-than-air cake is just that. It is bursting with apples, which keep it moist while the honey and cinnamon have a chance to meld together. Frequently requested on birthdays, this cake is filled and topped with modest amount of cream cheese frosted flavored with apple butter and a touch of maple syrup. The blend requires its own time to mellow and transforms into a creamy, apple-sweet frosting. While the refrigerator time is important, this layer cake should be served at room temperature to properly showcase its flavors. If you don’t have homemade apple butter, find jars in the organics section of your grocery store or at your natural foods store.
For the cake:
1 cup coconut oil
½ cup maple syrup, room temperature
¾ cup liquid honey
1 teaspoon pure vanilla extract
3 medium eggs, room temperature
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoon cinnamon
1 teaspoon salt
3 cups peeled and chopped apples
For the frosting:
1 – 8oz package cream cheese, room temperature
½ cup unsalted butter, room temperature
3 Tablespoons maple syrup
¼ cup apple butter, room temperature
pinch of salt
Preheat to oven to 325°F and butter two 8-inch round cake pans. Line the bottoms with a round of parchment paper.
In a microwave, warm the coconut oil in a Pyrex measuring cup until it is runny, about 30-40 seconds, then pour it into a large bowl. Use the same cup to measure the maple syrup and the honey into the bowl. Add the vanilla extract and whisk all ingredients together vigorously. Add the eggs, one at a time, and beat into the ingredients.
In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Slowly add the dry ingredients to the wet mixture and combine until smooth but do not over mix. Fold in the apples and combine gently to coat.
Divide batter between the prepared two pans and bake for about 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cake will turn quite dark on the top because of the honey. Cool the cakes for ten minutes on a wire rack, then loosen around the edges of the pan with a knife. Invert cakes onto the cooling rack, peel off the parchment and cool completely.
The Frosting
In the bowl of a stand mixer, combine cream cheese and butter and beat with the whisk attachment until light and fluffy. Add maple syrup and beat again, scraping down the sides of the mixer bowl. Add apple butter and salt. Mix until smooth.
Place one cake round on a cake stand or serving plate and top it with a generous layer of frosting. Place the second cake on top and press down gently. Spread the remaining frosting on the top of the cake and smooth frosting to finish.
Wrap frosted cake loosely with plastic wrap to avoid absorbing odors from the refrigerator. Chill overnight or up to three days. Bring up to room temperature before slicing and serving.
Reprinted with permission from Brown Eggs and Jam Jars by Aimée Wimbush-Bourque (Pin Tail).
More cakes that celebrate fall:
Sticky Date Cake from ‘Rose Water & Orange Blossoms’
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