To put it mildly, I was a little ambitious with my November baking schedule when I released my latest seasonal party cake in early fall.
I was so excited about this flavorful combo (Honeycrisp apple cake, filled with salted caramel and candy cap cream cheese frosting, and finished in an earthy caramel buttercream with Tonewood maple sugar shavings...) and had every intention of baking this cake for my Sonoma customers through Thanksgiving.
I even considered hosting a pop-up or two, just weeks before my due date. Ha!
While I'm feeling great and very healthy, the whole standing-on-my-feet-for-8+-hours-a-day routine is not happening right now, midway through the ninth month of my pregnancy.
What is happening, is a lot of sitting, nesting and thinking about the days, months and year ahead. And journaling...
So instead of letting the cake go entirely, without everyone getting a taste, I'm just going to share the recipes so you can make it yourself.
Or at least pull the components from below to make your holiday spread a little sweeter... Please note - there are a few different layers of flavor happening, so I'm breaking the fully composed cake down into a few posts, which will all be live before Thanksgiving.
First up, the Honeycrisp Apple Cake, a deep golden brown, super moist cake flecked with apples and spiced with cinnamon that's perfectly good all by itself with just a coffee or tea like a quickbread, but even better layered with cream cheese frosting, drizzled with salted caramel and sprinkled with shaved maple sugar for special occasions. I like Honeycrisps, but you can absolutely experiment with other tart, crisp varieties.
Recipe: Honeycrisp Apple Cake
Yields - three 8" round cakes
- 3 large organic Honeycrisp apples, peeled, cored and grated
- 3 large organic Honeycrisp apples, peeled, cored and diced to ~ 1/4" cubes
- 2 tsp fresh organic lemon juice
- 4 1/2 C organic AP flour
- 1 1/3 C light brown sugar, firmly packed
- 1 C organic sugar
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 large organic eggs
- 1 3/4 C vegetable oil
- 2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Butter and flour three 8" round cake pans
- Sift dry ingredients together in a medium bowl.
- In a separate bowl, combine grated and chopped apples with lemon juice.
- Using a whisk attachment, stir eggs on lowest speed, then add oil, and then vanilla.
- Continue mixing on low speed and slowly add flour.
- Switch to paddle attachment to combine apples, just until combined. Please note: batter will be very thick.
- Divide batter between three pans and bake 35 minutes or until knife inserted in middle of cakes comes out clean.
- Allow to cool before leveling and filling.
Next up: my recipes for candy cap cream cheese frosting and salted caramel. Stay tuned...