applebaked
Apple Cake with Maple Frosting
A moist autumn apple layer cake filled with apple butter and covered in brown-butter maple frosting.
From YouTube · Oct 1, 2022
A moist autumn apple layer cake filled with apple butter and covered in brown-butter maple frosting.
45 min
Prep time
35 min
Cook time
1 hr 50 min
Total time
1 two-layer 9-inch cake, about 12 servings
Yield
Ingredients
21 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
25 steps- Preheat the oven to 350°F (175°C). Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking powder, kosher salt, cinnamon and allspice. Set aside.
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until smooth.
- Add the granulated sugar and brown sugar. Beat on medium speed for about 5 minutes, until light and fluffy.
- Add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Scrape down the bowl as needed.
- Add the vanilla extract and chopped thyme and mix until just combined.
- Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with the grated apples. Mix only until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30 to 35 minutes, until a wooden skewer inserted into the centre comes out with a few moist crumbs.
- Leave the cake layers to cool completely in their pans.
- To make the maple buttercream, melt the butter in a small saucepan over medium heat.
- 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.
- Transfer the browned butter to a heatproof bowl and whisk in the vanilla bean paste or vanilla seeds.
- 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.
- 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.
- Reduce the speed to low and gradually add the powdered sugar, alternating with the heavy cream, until fully incorporated.
- 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.
- For the sugared thyme, combine 1/2 cup granulated sugar with 1/2 cup water in a small saucepan over medium heat.
- Stir until the sugar has dissolved, then remove from the heat and cool for a few minutes.
- 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.
- Place one cooled cake layer on a cake stand and spread about 1 cup maple buttercream evenly over the top.
- Spread the apple butter in a thin, even layer over the buttercream.
- Place the second cake layer on top.
- Cover the top and sides of the cake with the remaining maple buttercream.
- Decorate the top with the sugared thyme sprigs before serving.
Recipe notes
Helpful tips
- Use about 2 cups of grated apple rather than relying only on apple size.
- Do not overmix after adding the flour and apples.
- Brown the butter only until light amber and nutty.
- Use the freezer method to firm the browned butter more quickly.
- Cool the cake layers completely before frosting.
Equipment
- Two 9-inch round cake tins
- Baking paper
- Stand mixer with paddle and whisk attachments
- Large mixing bowl
- Fine sieve
- Box grater
- Small saucepan
- Cake stand or serving plate
Storage
Store the frosted cake covered in the refrigerator for up to 4 days. Bring slices towards room temperature before serving.
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