Using It Up: More Apples

Legacy Apple Cake with Brown Sugar Frosting
King Arthur Flour Whole Grain Baking Copyright 2006

2 1/2 cups whole wheat flour (traditional or white whole wheat) I used traditional
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice, or 2 teaspoons apple pie spice
1 cup (2 sticks) unsalted butter
1 cup packed light or dark brown sugar I used half dark, half light
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup boiled cider or apple juice concentrate I used the concentrate
4 cups peeled, chopped apples (about 3 large apples, 1 pound)
1 cup walnuts, chopped I omitted these

Brown Sugar Frosting
5 tablespoons unsalted butter
1/2 cup firmly packed light or dark brown sugar I used light
1/4 teaspoon salt
3 tablespoons milk
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and flour a 9-by-13-inch square pan or two 9-inch round pans or line with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice or apple pie spice; set aside.

Cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one at a time, stopping between each addition to scrape the sides and bottom of the mixing bowl. Beat in vanilla, cider (or apple juice).

Mix in the dry ingredients until evenly moistened.
Fold in the apples and walnuts.

Spread the batter in the prepared pan (s). Bake for 45 minutes for the sheet cake or 30-35 minutes for the layers or until a cake tester inserted in the center comes out clean.

Remove the cake from the oven and set on a wire rack to cool completely.

To make the 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.

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.
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I still had quite a surplus of apples that might have waited but then I saw this recipe. I only needed to pick up some apple juice concentrate to make it. Oh boy oh boy. You think I would have learned from those Glazed Raisin Bars that I made from this cookbook last week. I think they added 3 inches to my waistline but I just had to come back to this cookbook for more delicious evilness. This was so moist and delicious. And I messed it up too - I forgot to add the granulated sugar until the end. I could see something was wrong - the batter was super dry and that's when I realized it. What else could I do at that point but throw in the sugar and hope for the best? Trust me, no one complained.

This is a very sweet cake but I still liked that thin layer of brown sugar frosting. I think a cream cheese frosting would be fantastic on this too. This would be over the top with the walnuts, which would cut the sweetness a bit. I could almost taste the walnuts that weren't there when I took my first bite. Hopefully some day we will be able to add some tree nuts back into our diet. My son is only allergic to peanuts but to lessen the confusion for him we avoid all nuts right now.

A tangier apply might cut the sweetness too. I used Red Delicious apples.

I've had this book for a while but it's on my hot list right now. Both my King Arthur cookbooks have brought me great recipes. I have to see about adding more of them to my collection.