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Old-Fashioned Apple Cake with Brown Sugar Frosting

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Old-Fashioned Apple Cake with Brown Sugar Frosting  Recipe Old-Fashioned Apple Cake with Brown Sugar Frosting  Recipe

This cake is an old, old favorite of ours. It's a cake where the whole is definitely more than the sum of the parts. The moist, semi-chunky cake, spread with the frosting equivalent of brown sugar fudge, is perfect served with a cup of coffee or, better still, a glass of ice-cold milk.

Our thanks to the wonderful Bakery Lane Soup Bowl cookbook for the inspiration for this recipe.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; and increase the baking time to 55 minutes, no other changes needed.

At a glance

Prep
Bake
Total
Yield
about 24 servings
Nutrition information

Ingredients

Choose your measure:

Cake

  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 2/3 cups granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
  • 2 large eggs
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
  • 1 cup diced toasted walnuts or pecans

Frosting

  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 1/4 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

Instructions

  1. Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
  2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
  5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
  6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  7. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
  8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
  9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  10. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
  11. Yield: about 2 dozen servings.

Nutrition Information

  • Serving Size 1 (81g)
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 270
  • Calories from Fat 100
  • Total Fat 11g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 210mg
  • Total Carbohydrate 42g
  • Dietary Fiber 1g
  • Sugars 32g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.