Apple Cake With Maple Frosting Recipes

Steps:

• 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
• 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
• 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
• 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
• 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
• 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
• 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
• 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.

Steps:

• Preheat oven to 350.
• Butter the bottom and sides of 9x13 inch baking pan.
• Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
• In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
• Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
• Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
• Transfer to a wire rack and cool for at least 20 minutes.
• To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; purée until smooth. Cool purée. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
• Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.
• Make frosting:
• Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.
• Assemble cake:
• Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)