Apple Spice Cake with Brown Sugar Frosting
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups peeled, cored, and chopped apples (about 2 medium apples)
- For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the chopped apples gently.
7. Pour batter into the prepared cake pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove cake from oven and allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. To make the frosting, combine butter, brown sugar, and milk in a saucepan over medium heat. Bring to a boil, stirring constantly, then boil for 1 minute.
11. Remove from heat and cool slightly before gradually beating in powdered sugar and vanilla extract until smooth and spreadable.
12. Once the cake is completely cool, spread the brown sugar frosting evenly over the top.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Use tart apples like Granny Smith for a nice balance of sweetness and acidity in the cake.
Allow the frosting to cool enough to thicken before spreading to avoid it running off the cake.