Sunday, May 15, 2005

Old-Fashioned Apple Cake with Brown Sugar Frosting

Old-Fashioned Apple Cake with Brown Sugar Frosting (Adapted from King Arthur Flour)

For the cake

2 1/3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 large eggs
1/2 cup trans-fat free shortening (I use Spectrum Organic)
4 cups peeled and chopped apples
1 cup chopped walnuts, lightly toasted

For the frosting

5 tablespoons unsalted butter
1/2 cup packed brown sugar
3 tablespoons milk
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla

To prepare the cake

Preheat the oven to 325 degrees.

In a large mixing bowl, add flour, sugar, baking soda, salt, cinnamon, nutmeg, cardamom, ginger, eggs and shortening - beat until well combined (it should be crumbly). Add apples and walnuts - mix just until the crumbly mixture becomes a thick batter.

Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray - smooth the top with an off-set spatula. Place into the oven and bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 42 to 46 minutes. Remove from the oven and place pan on a rack to cool completely.

To prepare the frosting

In a small pan, melt butter over medium heat. Stir in the brown sugar - cook, stirring, until the sugar melts. Stir in milk and bring to a boil - pour mixture into a mixing bowl and set aside to cool for 10 minutes.

Add in the confectioners' sugar and vanilla - beat until the mixture is well combined and smooth - if it looks too runny, add a little more confectioners' sugar. Spread frosting over the cake while still warm.

Makes about 24 servings.

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1 comment:

  1. Recipe looks good - but I'll use butter any day before adding some transfat-free shortening substitute product to a dessert! This is a cake, right?