Friday Night & Spiced Apple Cake

Traditions. I am sure you have them at your house. Many Thursday nights you will find my boys are on the couch, scouring my cookbooks and recipes to see what will be for desert on Friday night.  At our house, Friday night is ”boys night out.” My son gets on his “wingman” shirt and  they go out for wings and then watch old television shows.  Currently, they are going through the Get Smart episodes. So many times I am making desserts for others so I always like to carve out some time to make a special dessert for my family. Well as you can see to the right is a young man who popped into the kitchen a little to early thinking their might be cake scraps ready.

What’s on tap this week? Spiced apple cake with caramel  buttercream that my husband thought would be the perfect cake for a cold and wintry night. This comforting cake is filled with warm spices like allspice, cloves and cinnamon.   So while they are out I thought I would share the recipe with you. {Printable Recipe}

Spiced Apple Cake with Caramel Buttercream

2 Cups Unbleached Flour

½ Teaspoon Baking Powder

 1 Teaspoon Baking Soda

 ½ Teaspoon Salt

 1 Teaspoon Cinnamon

 ½ Teaspoon Allspice

 ½ Teaspoon Cloves

 ¾ Cup Butter

 1 ¼ Cup Sugar (if not finely granulated, put in food processor for 30 seconds)

 1 large egg (at room temperature)

 2 Cups unsweetened applesauce 

Yields: One 6 inch 3 layer cake

Directions:

Preheat the oven to 325 degrees.  Spray 3, 6 inch pans with Baker’s Joy (flour/oil spray) and then line bottom of pans with parchment paper.

In a separate bowl measure out  flour, baking powder, baking soda, salt and spices and whisk for about 15 seconds. Set aside. In a bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 3 minutes. (The butter will turn a whitish color) Add sugar slowly and beat until light and fluffy, another 3 minutes. Scrap down the bowl and paddle attachment. Add egg and beat until it is combined  Add the flour mixture to the bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl.  Then mix on medium speed for 20 seconds to allow the batter to come together.  Separate batter evenly among the three pans. The best way to do this is by using a digital kitchen scale.  Bake for 30 to 35 minutes or when cake tester (toothpick) comes out clean. Let the cakes rest on wire rack for 20 minutes. Then remove them from pans to cool completely.

*Recipe adapted from Baked Explorations

 Once the cakes have completely cooled I love to brush them with a light layer of brandy. This helps seal in the freshness and keep the cakes moist. Then set aside while we begin to make the caramel.

Ok, so the cakes are cooling time to make the caramel. Why the caramel next? You want to give it a chance to cool before adding it  to the buttercream. Nothing would be worse than the temptation to add the caramel too early and melt your wonderful frosting. Some say making caramel is easy, some say it is challenging. Some say use a thermometer others say just eye-ball the color. I find it challenging and belive it or not I think eyeballing the color is easier than a thermometer.  If you want some good reading on caramel, here is an article I like. {Perfect Caramel by David Lebowitz}

Caramel

1 ½ Cup Sugar

1 ¼ Heavy Cream

Pinch of Salt

In a heavy-bottomed pan, cook sugar over medium heat until it begins to melt around the edges, about 5 minutes. Stir the sugar with a wooden spoon until the sugar is completely melted and turned a golden amber color. (3 minutes longer) Remove from heat. Pour heavy cream down the side of the pan in a steady stream. Stir in salt.  Pour the caramel into a small glass bowl and let it cool completely.

Now onto my favorite part:  buttercream. This buttercream is a mellow frosting made but heating egg whites and sugar and then whipping in butter. When I first tried making this buttercream, I reached a stage in the whipping process where it looked curdled. Defeated, I threw the buttercream out and went to research what I had done wrong. I had followed all the directions and I was left frustrated. In my research I found I had not waited long enough. The buttercream can go through a stage where it looks curdled, so do not give up. Here is the link to the wonderful article that helped “demystify” swiss meringue buttercream, over at Sweetapolita.  The other “most important” thing to remember when making swiss meringue buttercream is to wipe all your utensils and bowls down with vinegar. Any trace of fat will break down the egg whites and not allow you to achieve stiff peaks.

Buttercream

3 Large Egg Whites, at room temperature

¾ Cup Sugar

Pinch of Salt

1 Cup Unsalted Butter cut into pieces at room temperature

½ teaspoon cream of tartar

Add Caramel (see recipe above)

 In a large, heatproof bowl (if using a Kitchenaid mixer, the bowl that will be attached), combine egg whites and sugar. Set the bowl over simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved (160 degrees on candy thermometer). This takes roughly 2 to 3 minutes.  Remove the bowl from the simmering water. Using an electric mixer, mix on highspeed until it becomes foamy. Stop the mixer and add the cream of tartar. Resume mixing on high speed for about 6 minutes until mixture is completely cooled and can hold stiff peaks.

With the mixer on low speed, add salt and butter. Add the butter a tablespoon at a time. If the frosting reaches a stage where it appears curdled, do not give up. Beat on high speed for about 3 to 5  minutes until smooth and creamy. Add the caramel sauce slowly.  Set aside some caramel to drizzle on the cake.

*Recipe adapted from Cupcakes by Shelly Kaldunski

Well, I am off to enjoy the peace and quiet in our house tonight. Enjoy the Spiced Apple Cake with your family. Happy Baking!

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