Apple Cake with Maple Frosting

Ingredients

• 1 cup unsalted butter, softened, plus more for greasing the pans
• 3 cups all-purpose flour, plus more for dusting the pans
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons fresh thyme leaves, finely chopped
• 3 medium Honeycrisp apples, peeled and grated
• 2 cups unsalted butter
• 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
• 1/4 cup Grade A maple syrup
• 1 teaspoon kosher salt
• 6 cups powdered sugar, sifted
• 6 to 8 tablespoons heavy whipping cream
• 12 fresh thyme sprigs
• 1 cup granulated sugar, divided
• 1/3 cup apple butter

Method

1. Preheat the oven to 350°F (175°C). Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, sift together the flour, baking powder, kosher salt, cinnamon and allspice. Set aside.
3. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until smooth.
4. Add the granulated sugar and brown sugar. Beat on medium speed for about 5 minutes, until light and fluffy.
5. Add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Scrape down the bowl as needed.
6. Add the vanilla extract and chopped thyme and mix until just combined.
7. Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with the grated apples. Mix only until combined.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30 to 35 minutes, until a wooden skewer inserted into the centre comes out with a few moist crumbs.
10. Leave the cake layers to cool completely in their pans.
11. To make the maple buttercream, melt the butter in a small saucepan over medium heat.
12. Bring the butter to a simmer and cook for 12 to 15 minutes, stirring occasionally, until it smells nutty and the milk solids are golden brown.
13. Transfer the browned butter to a heatproof bowl and whisk in the vanilla bean paste or vanilla seeds.
14. Allow the browned butter to cool until firm but still spreadable. This takes about 4 hours at room temperature, or about 30 minutes in the freezer, stirring halfway through.
15. Place the cooled browned butter, maple syrup and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined.
16. Reduce the speed to low and gradually add the powdered sugar, alternating with the heavy cream, until fully incorporated.
17. Increase the speed to medium and beat for 1 minute. Switch to the whisk attachment and beat for about 3 minutes, until light and fluffy.
18. For the sugared thyme, combine 1/2 cup granulated sugar with 1/2 cup water in a small saucepan over medium heat.
19. Stir until the sugar has dissolved, then remove from the heat and cool for a few minutes.
20. Dip each thyme sprig into the syrup, shake off the excess, and coat with the remaining 1/2 cup granulated sugar. Place on a plate to dry.
21. Place one cooled cake layer on a cake stand and spread about 1 cup maple buttercream evenly over the top.
22. Spread the apple butter in a thin, even layer over the buttercream.
23. Place the second cake layer on top.
24. Cover the top and sides of the cake with the remaining maple buttercream.
25. Decorate the top with the sugared thyme sprigs before serving.