Happy Hannukah!

Happy Hannukah!

In a wishful dream of taking December by the horns and making my pants a little roomier, I decided that this was going to be a month of not baking.  However, the post-marathon desire to reward myself (I’m beginning to think I might have been a little bit too generous with this one) and an invitation to a Hannukah potluck was about all it took for my very twistable arm to betray me and agree to baking a cake.

Apple cakes are traditional fare for Hannukah, paralleling the delicious applesauce that sits atop those crispy, sizzling latkes.  And we all know that frosting makes anything better.  And I do mean anything.

This cakes is simple to make, though I would reduce the cooking time by a few minutes next time as these cakes came out a touch harder than I would like for a layer cake.  That said, you didn’t notice a thing once the cake was iced.  Also beware, the icing sets up very quickly.  I believe you can reheat it gently to help loosen it back up.

Overall verdict: we’re making this guy again. And again. Maybe not until January, though :)

Apple Walnut Cake with Caramel Butter Frosting
From At the Baker’s Bench

• 3 cups all-purpose flour (can replace 1 cup white flour with wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 cup vegetable oil
• 1 cup brown sugar, tightly packed
• 1 cup granulated sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla
• 2 medium baking apples, peeled, cored, and chopped (about 2 cups)
• 1 cup chopped walnuts

Caramel Butter Frosting

• 1 cup packed light brown sugar
• 1 stick (4 oz) butter
• ¼ cup milk, cream, or half-and-half
• 1 teaspoon pure vanilla extract
• 1 to 11/2 cups confectioners’ sugar

1. Spray two 9" cake pans with nonstick pan spray and set aside. Preheat oven to 350 degrees F.
2. In a medium-size mixing bowl, combine flour, baking soda and baking powder, spices, and salt; set aside.
3. In a large mixing bowl, combine oil, sugars, eggs, vanilla, apples, and walnuts; stir to combine. Add dry ingredients to wet ingredients, stirring with a wooden spoon or large spatula to incorporate all dry ingredients.
4. Transfer batter to prepared pans and bake for approximately 30 minutes or until tops are golden brown and a toothpick inserted in the center tests clean. Remove pans to rack for 10 minutes; de-pan cakes and let cool completely before frosting or freezing.
5. For Caramel Butter Frosting: Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed saucepan over medium heat. Bring to a boil and let cook for 2 minutes or until thickened and bubbly. Remove pan from heat and stir in vanilla. Let cool until the caramel is just slightly warm. Using a hand mixer on medium speed, beat in confectioners’ sugar ½ cup at a time until desired consistency is reached. Frost cake layer(s) with a small offset spatula, swirling frosting in a smooth motion. If frosting hardens too quickly, place over low heat on stove (or in microwave for a few seconds) until it softens. If desired, add sprinkles or decorations immediately after spreading as this frosting will set up quickly.