Fuji Apple Spice Cake With Cream Cheese Frosting
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
39
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
All-Purpose Flour1.75 tsps
Ground Cinnamon1.5 tsps
Baking Powder1 tsp
Ground Allspice1 tsp
Nutmeg (freshly grated)1 tsp
Baking Soda1.25 cups
Sugar3 large
Egg1 tbsp
Vanilla Extract1.5 cups
Unsweetened ApplesauceDirections:
1
Spread frosting evenly to edges of cake
2
For cake: Position rack in center of oven and preheat to 350°F
3
Butter and flour two 9-inch-diameter cake pans with 2-inch high sides
4
Line bottom of each pan with parchment paper round
5
Whisk first 7 ingredients in medium bowl
6
Using electric mixer, beat 1 cup butter in large bowl until fluffy
7
Add both sugars and beat until smooth
8
Add eggs 1 at a time, beating well after each addition
9
Beat in vanilla, then bourbon, if desired (mixture may look curdled)
10
Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition
11
Stir in apples and pecans
12
Divide batter between cake pans; smooth tops
13
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes
14
Transfer cakes to racks and cool in pans 15 minutes
15
Cut around pan sides to loosen cakes
16
Invert cakes onto racks; peel off parchment paper
17
Place another rack atop 1 cake and invert again so that cake is rounded side up
18
Repeat with second cake
19
Cool completely
20
DO AHEAD: Can be made 1 day ahead
21
Wrap each cake in plastic and stoer at room temperature
22
Position rack in center of oven and preheat to 350°F
23
Butter and flour two 9-inch-diameter cake pans with 2-inch high sides
24
Line bottom of each pan with parchment paper round
25
Whisk first 7 ingredients in medium bowl
26
Using electric mixer, beat 1 cup butter in large bowl until fluffy
27
Add both sugars and beat until smooth
28
Add eggs 1 at a time, beating well after each addition
29
Beat in vanilla, then bourbon, if desired (mixture may look curdled)
30
Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition
31
Stir in apples and pecans
32
Divide batter between cake pans; smooth tops
33
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes
34
Transfer cakes to racks and cool in pans 15 minutes
35
Cut around pan sides to loosen cakes
36
Invert cakes onto racks; peel off parchment paper
37
Place another rack atop 1 cake and invert again so that cake is rounded side up
38
Repeat with second cake
39
Cool completely
40
DO AHEAD: Can be made 1 day ahead
41
Wrap each cake in plastic and stoer at room temperature
42
For frosting: Using electric mixer, beat cream cheese and butter in large bowl until smooth
43
Beat in vanilla extract and pinch of salt
44
Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes
45
Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs
46
Transfer 1 cake to platter, trimmed side up
47
Drop half of frosting (about 11/2 cups) by spoonfuls atop cake
48
Spread frosting evenly to edges of cake
49
Top with second cake, trimmed side down
50
Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain
51
Spread frosting to top edges of cake, swirling and creating peaks, if desired
52
Sprinkle with pecans
53
Let cake stand at room temperature 1 hour to allow frosting to set slightly
54
DO AHEAD: Can be made 1 day ahead
55
Cover with cake dome and refrigerate
56
Let cake stand at room temperature at least 2 hours before serving
57
Using electric mixer, beat cream cheese and butter in large bowl until smooth
58
Beat in vanilla extract and pinch of salt
59
Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes
60
Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs
61
Transfer 1 cake to platter, trimmed side up
62
Drop half of frosting (about 11/2 cups) by spoonfuls atop cake
63
Top with second cake, trimmed side down
64
Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain
65
Spread frosting to top edges of cake, swirling and creating peaks, if desired
66
Sprinkle with pecans
67
Let cake stand at room temperature 1 hour to allow frosting to set slightly
68
DO AHEAD: Can be made 1 day ahead
69
Cover with cake dome and refrigerate
70
Let cake stand at room temperature at least 2 hours before serving