Celebrate fall with a delicious apple cake – my most popular cake ever!
Looks what’s starting to appear at the local market this week… McIntosh apples!!! Did you know John McIntosh discovered the original McIntosh sapling on his farm in Ontario in 1811? The McIntosh Red Apple is considered “all-purpose”, suitable for both eating raw and for cooking. I love it’s tart flavour and semi-firm texture, truly a sign that fall is in the air!
So, now that you have a big basket of apples you’ve harvested yourself (love apple farms in the fall with hay rides, cider… back to the topic…), or brought home from the market – what to do? Let’s make cake!
What could be better to welcome in the season than a delicious apple cake? Don’t take the time to make applesauce, this beauty only needs diced apples for that great chunky texture. Yum!
Apple Cake with Maple Buttercream and Pecan Trim
- 3 cups all-purpose flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp baking soda
- 3 eggs
- 1 cup canola oil
- 2 cups sugar
- 1 tsp vanilla extract
- 3 cups apple, finely chopped
- 1 cup chopped pecans or walnuts + extra for trim
- Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.
- In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
- In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.
- Slowly add flour mixture until combined – batter will be very thick.
- Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.
- Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.
MAPLE BUTTERCREAM: Mix ½ cup softened butter with ½ cup maple syrup. Gradually beat in up to 4 cups confectioners sugar (icing sugar). If too stiff, add 10% cream or milk (by tablespoon) until desired consistency is achieved.