Spiced Apple Cake with Brown Butter Maple Frosting
Friday is here and what makes Friday even better....cake!! We had a BBQ a couple of weeks ago and I made this yummy apple cake which was a big hit. It's packed full of autumn spice flavours and goes perfectly with a cup of tea. The recipe is actually loosely based on a banana loaf recipe from Elly Pear's Feast Days and Fast Days book (a great banana loaf recipe btw), but in this recipe it has transformed into a round cake that contains no banana! I feel like all I have been going on about recently is apple butter, and to be honest I'm getting a bit fed up talking about it, but it does make for delicious autumn bakes! In this cake it helps to make the sponge really moist and adds an extra hit of autumn spice.
For the cake
225g Salted butter
375g Light brown muscovado sugar
300g Apple Butter
420g Plain flour
1 1/2 Tsp Baking powder
1 1/2 Tsp Bicarbonate of soda
1 1/2 Tsp Ground cinnamon
1 1/2 Tsp Ground Ginger
2 Eating apples, peeled and chopped into 1cm cubes
For the frosting
2/3 Cup maple syrup
350g Icing sugar
- Preheat the oven to 170 degrees centigrade. Grease and line a 23cm cake tin.
- Melt the butter in a small pan.
- Whisk the sugar and eggs together until combined and then using a rubber spatula fold in the apple butter. Add the flour, baking powder, bicarbonate of soda and spices and mix well. Fold in the chopped apple.
- Add the melted butter and mix well until totally incorporated.
- Pour into your prepared tin and bake in the middle of the oven for about 1 hour 15 minutes - 1 hour 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Allow to cool in the tin for 30 minutes and then remove and place on a wire cooling rack until cold.
- To make the frosting melt the butter in a small pan and allow to cook slowly until it starts to brown and you can smell a slight nutty aroma. You will find that the butter will foam and then settle as it is ready. Keep a close eye on it as it can easily burn.
- Remove from the heat and stir in the maple syrup. Then using a whisk mix in the icing sugar to make a thick spreadable frosting.
- Using a large knife slice your cake in half horizontally and separate the two pieces. If you want to you can cook the cake in two separate tins so that you can skip this step. I prefer to cook the cake in one tin as I think it keeps it more moist. If you are separating the cake before cooking you will need to reduce the cooking time accordingly.
- Spread the frosting between the two layers of cake and dust the top with icing sugar to serve.