Old-Fashioned Apple Cake with Brown Sugar Frosting

kingarthurbaking.com

Janet Spomer

Part time cook

Cake

2 ⅓ cups (280g) King Arthur Unbleached All-Purpose Flour

1 ⅔ cups (330g) granulated sugar

2 teaspoons baking soda

¾ teaspoon salt

1 ½ teaspoons Apple Pie Spice or 1 teaspoon cinnamon + ¼ teaspoon each ginger and nutmeg

2 large eggs, at room temperature

8 tablespoons (113g) unsalted butter, softened

4 cups (425g) peeled, cored, finely chopped apple (¼" to ½"), about 1 ⅓ pounds whole apples*

2 tablespoons (43g) boiled cider, optional

1 cup (113g) walnuts or pecans, toasted and diced

note: For a cake with more texture, leave the peels on the apples, and chop them coarsely rather than finely.

Frosting

7 tablespoons (99g) butter

⅔ cup (142g) light brown sugar or dark brown sugar, packed

¼ teaspoon salt

¼ cup (57g) milk or 2 tablespoons (28g) milk + 2 tablespoons (43g) boiled cider

2 ¼ cups (255g) confectioners' sugar, sifted*

¾ teaspoon King Arthur Pure Vanilla Extract

note: For a lower-sugar version, use between 1 ½ cups (171g) to 1 ¾ cups (200g) confectioners' sugar and 2 tablespoons milk.

Directions at kingarthurbaking.com

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