One of my most popular recipes, this Apple Cake with Maple Buttercream and Pecan Trim is the best! Moist cake filled with chunks of tasty apple complimented my decadent icing with the hint of maple-pecan. How can you resist?
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.