I stumbled upon this website last week as I was doing research for cakes for our upcoming wedding in September. It's a lot of DIY, including doing our own cakes. This isn't the primary wedding cake, but it is a miniature 2-tier cake we're planning on using as part of our cake display. I'm having an issue finding the best apple cake consistency. I tried the apple walnut cake last night listed in the recipes section but my issue with it was the lack of liquid, too much apple used. It's more of a party/fall cake than a wedding cake.
I would prefer not to do a plain cake with apple flavoring, but I will if I have to.
Does anyone know where I could find a suitable apple cake recipe?
The caramel filling posted by fragglerock was amazing and perfect for the cake, now I just need the cake part...lol.
Btw, our wedding is September 1st and I'm pulling together all of the flavors this week and baking them to try them out. So far we have a chocolate cake raspberry filling & espresso buttercream as a mini cake, vanilla bean cake with chocolate ganache topping, and pumpkin spice cake with brown sugar buttercream. The idea behind using all the flavors is that we are trying to incorporate all of our wedding colors with the cakes. Black, red, cream, & latte'/cream colors. I believe I'll be doing a 3-tier round wedding cake with red ribbon as our wedding cake.
I bake apple cake using grated apple of exactly the same consistency as grated carrots for carrot cake. Use a carrot cake recipe that does not call for pineapple, and substitute the same measurement of grated apple. Add the same spices and nuts if you like.
I use firm apples that don't mush up when grated--like Gala. Peeling is not necessary.
Thank you Irene, I will definately try that idea.
The shredded apple is an awesome idea.
I have made apple spice cupcakes by using a pumpkin cake recipe and substituted apple butter for the pumpkin in the same amount. Applesauce won't have enough flavor, but the apple butter works well.
I've used dolce de leche caramel and it works well as a filling, it is nice and thick and doesn't sink into the cake.
I'm going to try the grated apple first and put less apple in it. The apple cake recipe before asked for 4 cups, too much apple imo. Thanks for the ideas!
It may be too late, but this is my favorite apple cake. Tasty, and not at all dense or heavy. The walnuts can be omitted of course. HTH
APPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
Yield: Serves 8 to 10
Hint: make applesauce, toast the walnuts, and set out butter and cream cheese several hours earlier or the night before
1 pound Pippin or granny smith apples (about 2 medium), peeled, cored, diced
¼ cup water
2 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup walnuts (about 4 ounces), toasted, chopped
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon brandy
1 ½ teaspoons vanilla extract
4 large eggs
2 cups walnuts, toasted, chopped plus 2 cups walnuts for decoration if desired.
6 egg yolks
¾ cup sugar
½ cup light corn syrup
2 cups (4 sticks) butter, room temp
8 oz cream cheese, room temp
¼ cup pure maple syrup
¼ teaspoon maple extract
1 tablespoon brandy
For quick frosting (sweeter, less temperature sensitiver)
1 cups (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
½ cup pure maple syrup
¼ teaspoon maple flavoring
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans. Line bottoms with parchment paper circles. 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 flour and next 5 ingredients into medium bowl.
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 ¼ cups apple purée, then the remaining flour mixture. Stir in 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 best frosting:
Beat yolks with the wire whisk attachment until light in color. Meanwhile, combine sugar and corn syrup in a small saucepan stirring frequently, until comes to a rolling boil. (The entire surface will be covered with large bubbles). Immediately pour a small amount of the syrup into the yolks with the mixer off. Immediately beat at high speed for 5 seconds. Repeat with ¼ of the syrup at a time, until all has been added. Alternatively, pour the syrup into the edge of the yolks with the mixer running if you can avoid hitting the beater or it will splatter. Leave the mixer running on low to med speed until cooled to room temp. This may take 15 to 20 minutes. If the mixture is not cool enough, the butter will melt and ruin the frosting. When cool, mix in the butter ½ cube at a time, mixing well after each. It will look soupy at first, but comes together with the last addition of butter. If still runny, it may be too warm. Let the mixer run for a while longer. Beat in cream cheese, brandy, syrup and maple flavoring.
Make quick frosting (I have not tested this)
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.
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. Pipe decoratively around top edge. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)