FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING
Why Fujis? This not-too-sugary cake (inspired by carrot cake) is best when made with fairly sweet apples. Plus, it's important to choose an apple variety with a sturdy structure so that it won't break down during baking. Fuji apples fill the bill on both counts. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Why Fujis? This not-too-sugary\r\ncake (inspired by carrot cake) is best when\r\nmade with fairly sweet apples. Plus, it's\r\nimportant to choose an apple variety with\r\na sturdy structure so that it won't..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Why Fujis? This not-too-sugary\r\ncake (inspired by carrot cake) is best when\r\nmade with fairly sweet apples. Plus, it's\r\nimportant to choose an apple variety with\r\na sturdy structure so that it won't..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- For cake:
- Position rack in center of oven and
- preheat to 350°F. Butter and flour two
- 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
- 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.
- Per serving: 762.5 kcal calories, 47.4% calories from fat, 40.1 g fat, 19.0 g saturated fat, 133.8 mg cholesterol, 96.2 g carbohydrates, 3.0 g dietary fiber, 71.3 g total sugars, 93.3 g net carbs, 7.1 g protein
- Nutritional analysis provided by
- Bon Appétit
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