As Hillary mentioned, last Sunday we traveled north to gather autumn’s bounty. Look at these fields! And all those apples!By the way, for those of you who love fall as much as we do, these mulling spices are an absolute must. Hillary and I left with not only an absurd amount of apples but we also snagged a gallon or two of cider – ready for mullin’.
Now I promise this isn’t turning into a tale of 2 cakes, and next week, whatever our ingredient may be I won’t figure out a way to turn it into a cake… but reading through the Magnolia Cookbook with a warm mug of mulled cider this just sounded too good to pass up! I first attempted to make cupcakes out of the batter but realized that wasn’t going to work….it’s best in cake form.
What you’ll need:
3 cups AP flour
2 t baking powder
½ t salt
1 cup unsalted butter, softened
2 cups sugar
5 large eggs
1 cup milk
1 ½ t vanilla extract
3 ½ cups peeled and diced
Preheat oven to 325 degrees.
Grease and flour 2 9-inch cake pans. (I highly suggest you start here, unlike my plan of attack which was waste 12 cupcakes worth of batter…)
Sift together dry ingredients: flour, salt, baking powder. Set aside.
In a large bowl, cream butter, add sugar and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each.
Add dry ingredients alternating with the milk and vanilla. Mix well after each addition but be careful not to over beat! Once everything’s good and incorporated mix in the chopped apples. The cake will take about 45min.-hour to bake. Keep an eye on it and when a cake tester or toothpick comes out clean, it’s done. Let it cool for an hour and then frost with…
Butterscotch Cream Cheese Frosting…
1 pound cream cheese, softened
6 T unsalted butter, softened
1 cup firmly packed light brown sugar
2 T dark corn syrup
1 t vanilla extract
Cream together the butter and cream cheese. Add the rest of the ingredients and mix until well incorporated. Cover and refrigerate for about an hour before icing the cake.At first I didn’t really think this tasted much like butterscotch but after I let it sit, and trying a slice of the the iced cake, I couldn’t get enough of the buttery-sugary-but-not-too-sweet frosting.
One cake down, many more apple recipes to go as I continue the quest of diminishing the mound of apples that are piled on my counter and atop my fridge. Happy fall y’all!