Best Apple Frosting Recipes

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APPLE LAYER CAKE WITH CREAM-CHEESE FROSTING



Apple Layer Cake with Cream-Cheese Frosting image

Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

1 stick (1/2 cup) unsalted butter, melted, plus more for pans
2 cups unbleached all-purpose flour, plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon kosher salt
2 cups packed light-brown sugar
2 large eggs
4 Granny Smith apples, peeled, two coarsely grated and two sliced
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
5 cups confectioners' sugar, sifted
2 pinches kosher salt
Apple chips, for garnish (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
  • Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.
  • Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes.
  • Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.

APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING



Apple Cake with Maple-Walnut Cream Cheese Frosting image

Categories     Cake     Fruit     Dessert     Bake     Cream Cheese     Apple     Walnut     Fall     Maple Syrup     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 23

For cake
1 pound Pippin apples (about 2 medium), peeled, cored, diced
1/4 cup water
2 1/2 cups plus 1 tablespoon all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried currants
1 cup walnuts (about 4 ounces), toasted, chopped
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon brandy
1 1/2 teaspoons vanilla extract
4 large eggs
For frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
2 cups walnuts, toasted, chopped

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.)

BORSCHT CUPCAKES, APPLE PIE FILLING, CINNAMON CREAM CHEESE FROSTING AND CHEDDAR CHEESE PIE CRUST MOON



Borscht Cupcakes, Apple Pie Filling, Cinnamon Cream Cheese Frosting and Cheddar Cheese Pie Crust Moon image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 24 cupcakes

Number Of Ingredients 26

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
4 ounces cold butter, cut into pieces
1/2 cup shredded sharp Cheddar
2 to 3 tablespoons ice water
Cinnamon-sugar, for dusting
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 carrots (about 8 ounces), peeled and grated
3 large beets (about 1 pound), peeled and grated
12 ounces oil
2 cups granulated sugar
3 eggs
3 ounces sour cream, at room temperature
3 tablespoons lemon juice
Zest of 2 lemons
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 apples, cored, peeled and chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • For the cheddar cheese pie crust: In a food processor, pulse the flour and salt until well combined. Add the butter and cheese and pulse until small pea-size balls form. Gradually add the ice water, up to 3 tablespoons. Remove the dough from the food processor bowl, fold the dough, wrap with plastic wrap and refrigerate for at least an hour.
  • Preheat the oven to 325 degrees F. Dust the work space with flour. Roll out the pie dough and cut desired shapes with a cookie cutter. Place the shapes on a baking sheet, brush with water, dust with cinnamon-sugar and bake until golden brown, about 15 minutes.
  • For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking powder, baking soda and salt until well combined. In the bowl of an electric mixer with the whisk attachment, add the carrots, beets, oil and granulated sugar and whisk on medium for 1 minute until combined. Add the eggs, one at a time, scraping the bowl as needed. Add the sour cream, lemon juice and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
  • For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the cinnamon and mix until fully incorporated.
  • For the apple filling: In medium saucepan over medium heat, combine the apples, sugar and 1/8 cup water. Bring to a boil and stir until the water has evaporated and the apples are soft. Add the cinnamon and refrigerate until cool.
  • To assemble: Use a knife to make a hole out of the center of the cupcakes. Fill with apple pie filling, and then frost with cinnamon cream cheese frosting. Top with a Cheddar cheese shape.

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING



Apple Sheet Cake With Cinnamon Cream Cheese Frosting image

This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe. Make sure to use fresh cinnamon for this recipe (and all of your fall baking) to get the best results.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 45m

Yield 12 servings (one 9-by-13-inch cake)

Number Of Ingredients 17

Unsalted butter, for greasing the pan
2 cups/255 grams all-purpose flour, plus more for preparing the pan
3/4 cup/165 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 milliliters neutral oil, such as canola or grapeseed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces/230 grams cream cheese, at room temperature
1/4 cup/65 grams unsalted butter (1/2 stick), at room temperature
1 tablespoon ground cinnamon
1 cup/100 grams confectioners' sugar

Steps:

  • Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
  • In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
  • Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
  • Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
  • When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
  • Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

MOM'S BEST APPLE CAKE WITH CARAMEL FROSTING



Mom's Best Apple Cake With Caramel Frosting image

Looking for a way to use up an abundance of apples, I stumbled across this recipe on Pinterest and traced it to bunnysoven.com. She gives credit to Examiner.Com, from Anne Marie Hurley, Livonia, Michigan. I took the liberty of tweeking this just a little. What makes this cake killer is the caramel frosting you make and pour over the cake. Make the cake let it cool , make the caramel sauce and pour the hot caramel sauce over the cake. Uh huh, gooey delicious caramel over a moist apple filled cake. It's easy, fast to make and incredibly delicious. This is a keeper!

Provided by Sharon123

Categories     Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 13

1 cup vegetable oil (I know of people who sub all or half applesauce)
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
2 cups flour (may use 1/2 cup whole wheat flour in place of 1/2 cup white flour)
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon baking soda
3 cups apples, peeled and diced
1/2 cup butter
1 cup brown sugar
1/4 cup milk (may sub almond milk or other non dairy milk)

Steps:

  • Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
  • Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
  • Pour the cake batter into the prepared baking dish. Bake for 55 - 60 minutes. Cool completely before adding the topping.
  • Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

APPLE SKILLET CAKE WITH SALTED CARAMEL FROSTING



Apple Skillet Cake With Salted Caramel Frosting image

This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It's better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 19

4 tablespoons/55 grams unsalted butter
2 large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
1/2 cup/110 grams dark brown sugar
1/4 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
1 1/3 cup/290 grams dark brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 2/3 cup/215 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
3 cups/370 grams confectioners' sugar, sifted
7 ounces/205 grams unwrapped soft caramel candies
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Flaky sea salt, as needed, for finishing

Steps:

  • Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
  • Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
  • Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
  • In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  • With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  • Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
  • Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
  • Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
  • Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 9 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 401 milligrams, Sugar 76 grams, TransFat 1 gram

FRENCH APPLE PIE WITH A FROSTING GLAZE TOP



French Apple Pie With a Frosting Glaze Top image

Make and share this French Apple Pie With a Frosting Glaze Top recipe from Food.com.

Provided by CHEF GRPA

Categories     Pie

Time 2h

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 22

2 1/2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon sugar
4 ounces unsalted butter, chilled and cut into pieces
4 ounces butter flavor shortening, chilled
1 teaspoon lemon juice or 1 teaspoon vinegar
5 -6 tablespoons ice water
1/4 cup butter, softened
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground nutmeg
1 1/4 lbs granny smith apples, peeled, cored and sliced
1 1/4 lbs golden delicious apples, peeled, cored and sliced (To make a 9 inch apple pie, use 6-8 medium apples. )
1 teaspoon baking soda
1 cup all-purpose flour
2 2/3 cups apple cider, reduced (see * below)
1 -1 1/2 cup golden raisin, seedless raisins. soak in
1/3 cup apple cider (about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small mic)
2 2/3 cups apple cider (*reduced to about 2/3 cup)

Steps:

  • TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
  • For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
  • For Crust:.
  • Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
  • On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
  • This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
  • For the filling: Ingredients:.
  • TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
  • 1 teaspoon baking soda.
  • 1 cup all-purpose flour.
  • 2 2/3 cups apple cider reduced * see below.
  • 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
  • *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
  • Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
  • 1. Preheat oven to 350 deg F.
  • 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
  • 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
  • Cover the rim of the crust with foil if it darkens too quickly.
  • And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
  • 4. Bake for 45 minutes at 350 degrees F.
  • 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
  • 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
  • To make frosting Glaze:.
  • Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
  • Ingredients:.
  • 1 1/2 cups confectioners' sugar.
  • 2 1/2 teaspoons milk.
  • 1/8 teaspoon salt.
  • 1/4 teaspoon vanilla extract.
  • 1 teaspoon butter.
  • Directions:.
  • 1. Melt the butter and add to rest of ingredients. Mix until creamy.
  • I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
  • NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.

CHUNKY APPLE CAKE WITH BROWNED BUTTER FROSTING



Chunky Apple Cake with Browned Butter Frosting image

Show 'em some fresh-from-the-oven love with this cinnamon-spiced cake filled with walnuts and hearty chunks of apple. The icing on top? Creamy vanilla browned butter frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 14

1 cup butter or margarine, softened
2 cups granulated sugar
3 eggs
1/2 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups coarsely chopped peeled baking apples (3 medium)
1 cup chopped walnuts
1/2 cup butter (do not use margarine)
3 1/4 cups powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
  • Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
  • In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.

Nutrition Facts : Calories 670, Carbohydrate 91 g, Cholesterol 115 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 68 g, TransFat 1 g

FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING



Fuji Apple Spice Cake with Cream Cheese Frosting image

Provided by Dorie Greenspan

Categories     Cake     Mixer     Egg     Dessert     Bake     High Fiber     Cream Cheese     Apple     Pecan     Spice     Fall     Cinnamon     Potluck     Nutmeg     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 26

Cake:
3 cups all purpose flour
1 3/4 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3/4 cup (packed) golden brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon, apple brandy, or rum (optional)
1 1/2 cups unsweetened applesauce
2 medium Fuji or Gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes
1 1/2 cups finely chopped pecans (about 6 ounces)
Frosting:
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Pinch of salt
3 cups powdered sugar (measured, then sifted)
Coarsely chopped toasted pecans (for garnish)
Special Equipment
2 9-inch-diameter cake pans with 2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
  • Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
  • Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

APPLE SPICE CAKE / BROWN SUGAR FROSTING - SO EASY



Apple Spice Cake / Brown Sugar Frosting - So Easy image

Susan Prescott gave me this wonderful idea from my Chocolate Fudge Cherry Cake comments. It smelled just wonderful baking and is so easy to make. Three ingredients is all you need. I had a spice cake mix, a can of apple pie filling, and eggs. That is it. I then made a simple brown sugar frosting... Hope you try it... Thank you...

Provided by Cassie *

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 10

1 spice cake mix, i used duncan heinz
1 - 21 oz can apple pie filling - i chopped the slices up a bit
3 eggs
FROSTING
5 Tbsp unsalted butter
1/2 c packed brown sugar
1/4 tsp salt
3 Tbsp milk
1 1/2 c confectioners' sugar
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degree F. Spray 9 x 13 baking dish with nonstick cooking spray.
  • 2. I chopped the apples into about 1 inch chunks. In a medium bowl, add cake mix, three eggs, and the apples with thickening.
  • 3. Using a spatula, mix well. Make sure all is incorporated well, batter will be thick.
  • 4. Spread into cake pan evenly.
  • 5. Bake for 30 minutes. When cake only has 5 minutes left; start the frosting if using.
  • 6. Frosting: In a small pan over medium heat, melt the butter. Stir in brown sugar and salt. Cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl. Cool for 10 minutes.
  • 7. Stir in confectioners' sugar and vanilla. Beat well; if the mixture seems too thin, add more confectioners' sugar. Use the frosting while it is still warm or it will firm up while it cools and you won't be able to spread it. I spread the frosting on the warm cake.
  • 8. You could also add nuts to the cake or frosting! Enjoy!!!!

APPLE CAKE W/ CREAM CHEESE FROSTING



Apple Cake W/ Cream Cheese Frosting image

I got this recipe from allrecipes.com It is slightly different from the one posted by MustangMom. It doesn't have pecans and the frosting has considerably less powdered sugar, making the cream cheese flavor that much more intense. For the holidays, this cake can be dressed up by adorning it with holly berries. Randomly place clusters of three of red hot candies. Cut several "leaves" from a Granny Smith apple and place one on either side of the clusters.

Provided by Tarbean

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter, melted
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 granny smith apples, peeled and sliced
8 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • Stir together first 4 ingredients in a large bowl until well blended.
  • Combine flour and next 3 ingredients. Add dry mixture to the butter mixture, stirring until blended. The mixture will be very thick.
  • Stir in apple slices. It hardly seems like enough batter to coat the apples, but bakes up beautifully.
  • Spread batter into greased 9x13 pan and bake at 350 for 45 minutes.
  • For the frosting, beat cream cheese and butter until creamy.
  • Gradually add sugar and salt, beat well.
  • Stir in vanilla and frost the cooled cake.

FRESH APPLE CAKE WITH BROWNED BUTTER FROSTING



Fresh Apple Cake with Browned Butter Frosting image

Bake this delicious apple cake using pecans and top it with browned butter frosting for a perfect fall dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 15

Number Of Ingredients 13

1 1/2 cups chopped pecans
2 cups Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
2 cups sugar
2 eggs
2 teaspoons vanilla
2 1/2 lb Granny Smith apples (about 4 large), peeled, cut into 1/4-inch wedges
1 cup butter
1 box (16 oz) powdered sugar
1/4 cup milk

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
  • Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
  • Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
  • Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
  • Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.

Nutrition Facts : Calories 560, Carbohydrate 80 g, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 420 mg

APPLE CIDER CAKE WITH CINNAMON CREAM CHEESE FROSTING



Apple Cider Cake with Cinnamon Cream Cheese Frosting image

Categories     Cake     Cheese     Apple     Cinnamon

Yield serves 6 to 8

Number Of Ingredients 5

1 (8-ounce) package cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat together the cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth and creamy, 4 to 5 minutes.

WINNING RECIPE CARAMEL APPLE CUPCAKES WITH VANILLA BEAN CREAM CHEESE FROSTING



Winning Recipe Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting image

Provided by Food Network

Time 32m

Yield 24 cupcakes

Number Of Ingredients 17

2 cups granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 apples, cored, peeled, and chopped (recommended: 2 Granny Smith and 2 Fuji)
Vanilla Bean Cream Cheese Frosting, recipe follows
Caramel syrup, for garnish
1 cup unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 tablespoon vanilla bean paste
4 cups powdered sugar (about 2 pounds)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.
  • In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

CHUNKY APPLE CAKE WITH CREAM CHEESE FROSTING



Chunky Apple Cake with Cream Cheese Frosting image

Another Southern Living favorite! Our 15 year old son won a Blue Ribbon and "Best in Show" at our county fair last year with this recipe!

Provided by MustangMom

Categories     Dessert

Time 1h10m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 15

1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 granny smith apples, peeled and sliced
1 cup chopped pecans, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
chopped pecans, toasted (optional)

Steps:

  • Cake: Stir together first 4 ingredients in a large bowl until blended.
  • Combine flour and next 3 ingredients.
  • Add to butter mixture, stirring until blended.
  • Stir in apple slices and 1 cup pecans.
  • Spread into a greased 13 x 9-inch pan.
  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
  • Cool completely in pan on a wire rack.
  • Spread with Cream Cheese Frosting; sprinkle with pecans, if desired.
  • Cream Cheese Frosting; Beat cream cheese and butter at medium speed with an electric mixer until smooth.
  • Gradually add confectioner's sugar, beating at low speed until light and fluffy.
  • Stir in vanilla extract.

Nutrition Facts : Calories 670.1, Fat 29.5, SaturatedFat 14.2, Cholesterol 92.5, Sodium 508.6, Carbohydrate 100, Fiber 3.1, Sugar 79.9, Protein 5.5

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING



Apple Bacon Crepes with Maple Cream Cheese Frosting image

Provided by Wanna Make This?

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar, sifted, plus more for garnishing
2 tablespoons maple syrup
12 strips uncured, hickory-smoked bacon, roughly chopped
3 apples, peeled, cut into 1/4-inch dice
1 tablespoon maple syrup
3/4 teaspoon ground cinnamon
1/2 box vanilla cake mix (about 1 1/2 cups)
3/4 cup milk
1 large egg, plus 1 egg white
Nonstick cooking spray

Steps:

  • For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
  • For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
  • For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
  • To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.

APPLE BUTTER ROLLS WITH HONEY MARZIPAN FROSTING



Apple Butter Rolls with Honey Marzipan Frosting image

Provided by Molly Yeh

Categories     dessert

Time 4h25m

Yield 12 rolls

Number Of Ingredients 23

1 cup (236 milliliters) almond milk or dairy milk, warm (105 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1/4 cup (50 grams) plus 1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Pinch ground cardamom
4 1/2 cups (585 grams) all-purpose flour, plus additional for dusting
2 large eggs
1/2 cup (100 grams) flavorless oil, plus additional for oiling the bowl
1/4 cup (84 grams) honey
1 teaspoon vanilla extract
Nonstick cooking spray, for the baking dish
3/4 cup apple butter (store-bought or homemade)
1 teaspoon ground cinnamon
6 ounces almond paste, grated on the big holes of a box grater or finely chopped
1 large egg
1 1/2 cups blanched almonds
1/4 cup honey
1 teaspoon almond extract
1/4 teaspoon kosher salt
Zest from 1/2 lemon
6 tablespoons almond milk
Toasted sliced almonds, for topping

Steps:

  • For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes.
  • Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
  • For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
  • Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.)
  • When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes.
  • For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that's okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.)
  • When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.

OLD-FASHIONED APPLE CAKE WITH BROWN SUGAR FROSTING FROM KAF



Old-Fashioned Apple Cake With Brown Sugar Frosting from KAF image

This came from a King Arthur Flour site and says: "This cake is an old, old favorite of ours. It's a cake where the whole is definitely more than the sum of the parts. The moist, semi-chunky cake, spread with the frosting equivalent of brown sugar fudge, is perfect served with a cup of coffee or, better still, a glass of ice-cold milk." Not the prettiest cake I've made, but OMG - the flavor is all over it, pretty sure to make my families favorite list

Provided by Bonnie G 2

Categories     Dessert

Time 1h

Yield 1 cake, 24 serving(s)

Number Of Ingredients 15

2 1/3 cups unbleached all-purpose flour or 2 1/3 cups 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 unsalted butter, softened
4 cups peeled peeled cored chopped apple, about 1 1/3 pounds whole apples
1 cup diced toasted walnuts or 1 cup 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

Steps:

  • Preheat the oven to 325°F Grease and flour a 9" x 13" pan.
  • 2) To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  • 3) Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  • 4) 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.
  • 5) Spread the batter in the prepared pan, smoothing it with your wet fingers.
  • 6) 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.
  • 7) Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
  • 8) 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.
  • 9) Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  • 10) 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.

EASY CARAMEL APPLE CAKE WITH WHIPPED CREAM FROSTING



Easy Caramel Apple Cake with whipped Cream Frosting image

While grocery shopping with my son, we sopped in the baked goods aisle to pic up some chocolate chips, walnuts and toffee. He loves to shop and saw a cake mix for apple caramel cake cake. Being a true lover of both ingredients he of course had to have it. Also while shopping I picked up a large variety of ice cream toppings of his choice lol to include hot caramel topping. Upon returning home I decided to go ahead and make him his cake, however when i opened the caramel packet that came with the cake, it smelled and tasted a whole lot like butterscotch. Which btw he hates. So I pulled out the hot caramel topping, trashed the butterscotch tasting packet from the cake and proceeded to make these. They didnt last long on the serving dish, once drizzeled with more caramel and topped with a decadent homemade whipped cream frosting.

Provided by Deneece Gursky @Smokeygirlxo

Categories     Desserts

Number Of Ingredients 9

- 1 duncan hines apple caramel decadent cake mix and the ingredients needed for cake portion. (discard caramel packet and ignore ingredients needed for that)
- 2 tablespoons cinnamon
- smuckers hot caramel topping
WHIPPED CREAM FROSTING
- 3 tablespoons water
- 1 envelope of unflavored gelatin
- 1 tablespoon vanilla extract
- 1/3 c confectioners sugar
- 3 c whipping cream

Steps:

  • Prepare cake mix according to box. Add cinnamon and mix in.
  • Pour cake mix into pan sprayed with non stick cooking spray (I used my amazing brownie pan but you can use a regular cake pan)
  • Open jar of caramel topping and spoon a teaspoon randomly throughout cake mix. (i used my brownie pan divider to put a teaspoon into each section then removed the divider for the next step)
  • Swirl the caramel thru cake using a butter knife.
  • Bake in 350 degree oven according to directions on box. Testing 5 minutes before called for time to check for doneness. (toothpick comes out clean and cake is springy not jiggly)
  • Allow to cool completely and then cut into desired size pieces. (i removed my divider and transferred slices to another plate)
  • Warm remaining caramel topping in microwave till pourable but still thick. and drizzle over top of each cake slice
  • Now add a nice dollop of whipped cream frosting to each cake.
  • Watch them disappear
  • Frosting: Sprinkle unflavored gelatin over 3 tablespoons of water in a glass bowl or measuring cup. Let sit until geleatin softens up. Now microwave on HIGH for about 10 seconds and then stir until the gelatin dissolves completely. Allow toc cool for 2 to 3 minutes. Gelatin has to be in a liquid form and not warm. Beat cream in a large mixing bowl at high speed until soft peaks begin to form. Add confectioners sugar to this and whip until you see peaks holding their shape in the bowl. Add the cooled gelatin slowly and in a steady stream while beating the mixture. Now add vanilla and beat till stiff peaks. Refrigerate until ready to use.
  • Refrigerate frosted cakes until ready to eat.

CREAM CHEESE APPLE CIDER FROSTING



Cream Cheese Apple Cider Frosting image

I came up with this recipe when the orange juice in another recipe didn't fit the flavor profile I was looking for.

Provided by JavaMama

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 8

Number Of Ingredients 3

½ cup cream cheese, at room temperature
½ cup confectioners' sugar
3 tablespoons apple cider, or more as needed

Steps:

  • Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Beat in apple cider, 1 tablespoon at a time, until desired consistency is reached.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 5.1 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 43.6 mg, Sugar 8.4 g

Apple frosting recipes are an excellent way to add a layer of fruity sweetness to cakes, cupcakes, and other baked goods. As the name suggests, these recipes include apples as one of the primary ingredients in the frosting. Apple frosting recipes are perfect for those who love the taste of apples and want to incorporate them into their desserts. They offer a unique flavor profile that can be customized depending on the type of apples used and the other ingredients involved.

Benefits of Using Apples:

Apples are versatile fruits that can be used in a variety of recipes. They are packed with nutrients and have numerous health benefits. Apples are rich in fiber, which aids in digestion and helps keep your gut healthy. They also contain antioxidants that promote overall health and reduce the risk of chronic diseases. Apples are an excellent source of Vitamin C, which boosts immunity and supports healthy skin. Furthermore, apples contain phytochemicals that may help prevent cancer and heart disease. Due to these benefits, incorporating apples into frosting recipes is a healthy and delicious way to add flavor to your baked goods.

Types of Apples:

Different types of apples can be used in apple frosting recipes to provide different flavors and textures. The two main categories of apples are sweet apples and tart apples. Sweet apples like Gala, Golden Delicious, and Fuji are perfect for those who prefer a sweeter taste. Tart apples like Granny Smith, Braeburn, and Honeycrisp have a sharper taste and are ideal for those who prefer a tangier flavor. Generally, sweeter apples are used in frosting recipes to balance out the tartness of the other ingredients.

Recipe Variations:

There are many variations of apple frosting recipes, each with its own unique set of ingredients and preparation methods. Some recipes use cooked apples, while others use raw apples. Some recipes use cream cheese as a base, while others use butter. A few variations of apple frosting recipes include:
  • Apple Cream Cheese Frosting
  • Apple Cinnamon Frosting
  • Apple Buttercream Frosting
  • Raw Apple Frosting
  • Apple Spice Frosting

Preparing Apples for Frosting:

To prepare apples for frosting, they need to be properly washed, peeled, and diced. It's important to remove the core and seeds first. The apples should be cut into small pieces to ensure they are evenly distributed in the frosting. If the recipe calls for cooked apples, they can be sautéed in a pan until they are soft and tender. Raw apples can be pureed in a blender or food processor.

Conclusion:

In conclusion, apple frosting recipes are a delicious and healthy way to add flavor and nutrients to your baked goods. With their natural sweetness and array of health benefits, apples provide a unique and customizable flavor profile that can be enjoyed in many different forms. Whether you prefer sweet or tart apples, there is a recipe variation that will satisfy your taste buds. By choosing apple frosting recipes, you can elevate your desserts to new, fruit-infused heights.

Valuable Tips When Making Apple Frosting Recipes

When it comes to apple frosting recipes, there are a few key tips that you should keep in mind to ensure that your frosting comes out perfectly every time. Here are some valuable tips to consider:
1. Choose the Right Apples
The type of apples you choose will have a big impact on the flavor and texture of your frosting. For best results, choose apples that are firm and slightly tart. Granny Smith apples are a popular choice for apple frosting due to their tart flavor and firm texture. Other good options include Honeycrisp, Braeburn, and Rome apples.
2. Use Real Apple Juice or Cider
To infuse your frosting with apple flavor, it's important to use real apple juice or cider. Avoid using artificial flavorings or syrups, as they may not provide the same depth of flavor. Look for apple juice or cider that is made with 100% apples, without any added sweeteners or preservatives.
3. Add Spices for Flavor
To enhance the natural sweetness of the apples in your frosting, consider adding some warm spices such as cinnamon, nutmeg, or allspice. These spices will give your frosting a cozy fall flavor that pairs perfectly with apple desserts.
4. Don't Overmix
When making frosting, it's important to be careful not to overmix. Overmixing can cause the frosting to become too thin and lose its fluffy texture. To avoid overmixing, use a low speed setting on your mixer, and stop mixing as soon as the frosting is smooth and creamy.
5. Adjust Consistency with Milk or Cream
If your frosting is too thick, you can thin it out with a little bit of milk or cream. Start with just a tablespoon or two, and add more as needed until your frosting reaches the desired consistency. Be careful not to add too much liquid, as this can cause the frosting to become runny and difficult to work with.
6. Keep the Frosting Refrigerated
To prevent your frosting from melting or becoming too soft, it's important to keep it refrigerated until you're ready to use it. If you need to transport your frosting, place it in a cooler or insulated bag to keep it cool.
7. Pipe the Frosting for a Professional Look
If you want your apple frosting to have a professional, bakery-style look, consider piping it onto your dessert using a pastry bag and decorating tip. This will give you much more control over the placement and shape of the frosting, and will help you create beautifully decorated treats.
8. Experiment with Different Flavors
Once you've mastered the basic apple frosting recipe, don't be afraid to experiment with different flavors and ingredients. You can try adding other fruits such as cranberries or pears for a unique twist, or add a little bit of caramel or vanilla extract for added sweetness.
9. Use High-Quality Ingredients
Lastly, it's important to use high-quality ingredients when making apple frosting (and any other recipe, for that matter). Using fresh, high-quality ingredients will give your frosting the best possible flavor and texture, and will help ensure that your treats are a hit with everyone who tries them. Overall, making apple frosting can be a fun and creative experience that results in delicious desserts that everyone will love. By keeping these tips in mind, you'll be able to create perfect apple frosting every time, and enjoy the results of your hard work for days to come.

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