Apple Spice Cake with Cinnamon Cream Cheese Frosting

Recipe

Ingredients:

Cake:
3 cups apples, diced finely (about 2 -3 apples)
1 cup walnuts, toasted and chopped
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup brown sugar
1 1/4 cups vegetable oil
3 eggs
1 tablespoon vanilla

Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
2 teaspoons vanilla
4 –  4 1/2 cups powdered sugar
2 teaspoons ground cinnamon

Directions:

Cake:

• Place the oven rack in the middle of the oven and preheat oven to 350 degrees.  Grease and flour 2 8″ or 9″ pans.  This recipe can also be made in Bundt pans (see Hostess’ Hint below).
• Wash, peel and core the apples.  Dice them into small pieces to make 3 cups.  Alternatively, the apples can be shredded using a cheese grater.
• Arrange the nuts in a single layer on a baking sheet or pie tin and toast for 7 – 8 minutes, or until fragrant.  Don’t overcook them or let them get too brown.  You just want a light toasting.  Cool completely and then coarsely chop.
• Sift together the flour, baking soda, salt and spices.  Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, blend the oil and sugars on medium until completely combined, about 1 minute.  Add the eggs, and blend again on medium for about 1 minute.  Add the vanilla and blend well.
• Add the flour mixture and mix just until fully incorporated.  Scrape the sides of the bowl as needed.  Add the nuts and apples.  The batter will be thick.
• Pour (or scoop) the batter into the prepared pans.  Bake in the preheated oven for 45 – 50 minutes, or until tester inserted in the middle of the cake comes out clean.
• Let the cakes cool slightly (just until you can handle the pan) and then transfer to a rack.  Cool completely before frosting.

Frosting:

• In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and cream cheese.  Mix on medium speed until light and creamy, 1 – 2 minutes.  Add the vanilla and mix until well combined.  Gradually increase the speed to high and continue beating until light and fluffy.  Scrape down the sides of the bowl as necessary.
• Add the powdered sugar, 1 cup at a time, beating after each addition until smooth.  Continue to add the powdered sugar until the desired consistency is reached.  (If you’re spreading the frosting, probably 4 cups of powdered sugar is the right amount. You may need an extra 1/2 cup if you’re piping the frosting.)  Add the cinnamon and beat until well combined.

Hostess’ Hint:  This recipe can also be made in a Bundt pan. Pour batter into a greased and floured pan.  Bake at 350 degrees for 1 hour.  Cool for 10 minutes and then invert onto a rack to cool completely.

Note:  Total time includes about an hour for cooling the cake.  Prep time includes 45 minutes to make the cake, and another 45 minutes to make the frosting (while the cake cools) and spread it on the cake once it’s cooled.