From The SoNo Baking Company Cookbook by John Barricelli
We put this dense, moist spice cake on our menu at SoNo Baking Company in late August, when local Connecticut apples are just starting to come into season. It’s an ideal choice to bring to a picnic or potluck meal, as it can easily be transported in its pan. Here the cake is frosted with a brown sugar buttercream frosting. For more intense flavor, you can use dark brown sugar, rather than light brown as written here. This cake can also be removed from the pan and then iced on the top and sides with the buttercream, and decorated with Apple Chips.
Makes one 8-inch square cake; 16 servings
For the apple cake
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cups light brown sugar
1 cup vegetable oil
2 large eggs, at room temperature
2 cups grated peeled and cored apples (from any red baking apple, such as Cortland or Rome), about 1 pound
2 teaspoons pure vanilla extract
2/3 cup toasted walnuts, chopped (optional)
For the buttercream
2 large egg whites
1/2 cup light brown sugar
Pinch of coarse salt
3/4 cup unsalted butter, firm but not chilled, cut into cubes
1/2 teaspoon pure vanilla extract
Make the cake
1. Set the oven rack in the middle position. Preheat the oven to 350°F (175°C). Spray an 8-inch square cake pan with nonstick cooking spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat.
2. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
3. In a large bowl, whisk together the brown sugar, oil, eggs, grated apples, and vanilla. Add the dry ingredients and fold with a rubber spatula until the flour has been absorbed. Fold in the walnuts, if using.
4. Pour the batter into the prepared cake pan. Bake on the prepared baking sheet, rotating the sheet about two-thirds of the way through the baking time, until a tester inserted into the center of the cake comes out with just a few crumbs adhering to the bottom, 50 to 55 minutes. Let cool completely in the pan on a wire rack.
Make the buttercream
1. Bring 1 inch of water to a boil in the bottom of a double boiler. In the top of the double boiler, whisk the egg whites with the brown sugar and the salt over (not in) the simmering water until warm to the touch, 1 to 2 minutes. (Be careful to not let the bottom of the top of the double boiler touch the water.) Transfer to the bowl of a standing mixer fitted with the whisk attachment and beat until stiff peaks form. With the machine running, gradually beat in the butter, piece by piece. By the time all the butter is added, the mixture will break, but it will become smooth again as you continue to beat. Beat in the vanilla.
2. Spread the buttercream over the top of the cake. Cut into squares.
Recipe © The SoNo Baking Company Cookbook by John Barricelli