Sunday, October 18, 2015

Old-Fashioned Apple Cake with Brown Sugar Frosting

Old-Fashioned Apple Cake with Brown Sugar Frosting

This moist, semi-chunky cake, spread with brown sugar frosting is a perfect autumn dessert. Serve with a cup of coffee or a glass of ice-cold milk. I made this cake last week for Friday night dessert and will definitely make it again. I love Watkins Cinnamon and spices because they add delicious flavor to this cake.

 2 1/3 cup all-purpose flour or whole wheat flour (I used 2 cups all-purpose flour and 1/3 cup whole  wheat flour)
 1 2/3 cups granulated sugar
 2 teaspoons baking soda
 3/4 teaspoon salt
 1 teaspoon Watkins Ground Cinnamon
 1/4 teaspoon each Watkins Ground Ginger and Watkins Ground Nutmeg
 2 large eggs
 1/2 cup (8 tablespoons) unsalted butter, softened
 4 cups peeled, cored, chopped apple, about 1 1/3 pounds apples
 1 cup diced toasted walnuts or pecans

 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 Watkins Vanilla Extract

1. Preheat the oven to 325 degrees F. Grease and flour a 9 inch x 13 inch 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.
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. Yields about 2 dozen servings.

To toast nuts, place them in a single layer in a cake pan. Bake in a preheated 350 degrees F oven for 6 to 9 minutes, until they're golden brown and smell "toasty."