Wednesday, October 3, 2007

You Asked for It

too. much. wine.

must. sleeeeeeep.

But before I do, here's the recipe for the cake, taken from Martha's Baking Handbook. I'm sure I'm violating tons of copyright laws by publishing this, so copy it quickly - or better yet, buy her book. You won't regret it.

Apple Spice Cake with Goat-Cheese Frosting

1 3/4 cups plus 1/3 cup sugar
1 1/2 lbs (about 4) McIntosh apples, peeled cored and cut into chunks
2 tsp fresh lemon juice
2 sticks (1 cup) unsalted butter at room temperature
3 1/4 cups all purpose flour, plus more for pans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp all spice
1/4 tsp ground ginger
1/8 tsp grated nutmeg
1/2 cup milk
1 tsp vanilla
1/4 cup honey
4 large eggs
Cream Cheese Frosting


In a medium sauce pan, spread 1/3 cup sugar in an even layer, cook over medium high hear, without stirring, until sugar begins to turn golden and melt around the edges (3-4 min). Using a wooden spoon, slowly stir until meted and mixture is a translucent golden amber. Add apple chunks and lemon juice, and stir to coat apple pieces with caramel. Cover and cook over low heat until apples fall apart, 6-8 minutes. Continue cooking, stirring frequently, until mixture reaches the consistency of applesauce and generously coats the back of the spoon, about 5 minutes more. Remove from heat and cool completely.

Preheat oven to 350 degrees. Using butter wrappers, grease 3 6-2” round cake pans (or 2 9-2” pans); line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, allspice, ginger and nutmeg; set aside. In a small bowl, combine milk and vanilla; set aside.

In the bowl of an electric mixer, beat the butter, remaining 1 3/4 cups of sugar, and honey on medium high speed until light and fluffy, 3-4 minutes, scraping down the sides of the bowl as needed. Add eggs, one at a time, beating for 1 minute after each addition, until smooth.

With mixer on low speed, add flour mixture in 3 parts, alternating with the milk mixture and beginning and ending with flour, beat until just combined after each, being careful not to overmix. Add cooled applesauce; mix to combine, about 1 minute.

Divide the batter among prepaired pans. Bake, rotating pans halfway through (don’t think you can get away w/o rotating the pans, until the cakes pull away from the sides of the pans and a toothpick inserted in the centers comes out clean, 35-40 minutes (40-45 min if using 9” pans). Transfer pans to a wire rack to cool 20 minutes. Run a knife or offset spatula around the edges. Invert cakes onto the rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.

Frost with Goat Cheese Icing . You can use all cream cheese if you want, but the goat cheese was delish.

Goat Cheese Frosting

12 oz. goat cheese, room temperature
4 ounces cream cheese, room temperature
1 cup confectioners’ sugar
2 teaspoons pure vanilla extract

Put cheeses into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until smooth. Reduce speed to medium-low, and mix in sugar and vanilla. Raise speed to medium-high, and mix until fluffy, 5 to 7 minutes.


Orange Blossom Goddess (aka Heather) said...

yummmmmmmmmm! I'm going to try this with pears (I'm allergic to apples in case you're wondering why there are so many pears in my life right now.)

ahna said...

Ahhh. That looks so veryveryvery yummy. I want a piece of that yummy goodness delivered to my desk, as I am too tired to bring it into existence. Until I can create, I will dream and live vicariously through your yummy kitchen. Ahhhh.