<< Back

Apple Cake w/ brown sugar frosting

King Arthur Flour’s Whole Grain Baking is one of our favorites for consistently successful baked goods that retain all the moisture and scrumptiousness of refined flour products.  I improvised with this recipe, adding both rye and barley flour to the mix and skipping the apple juice, which I didn’t have on hand.  It makes a very sweet cake that can be served frosting-free; a scattering of cracked oats at the bottom of the pan would have made for a nice “topping” after flipping the cake over once cooled.

Adapted from King Arthur Flour’s Whole Grain Baking

Makes one 9”x13” sheet cake or 2-9” round cakes for layering

Ingredients:

Cake:

2 ½ cups SCF whole-wheat flour, OR 1 cup wheat flour & 1½ cup rye flour, or any combo of flours you choose!

½ tsp baking soda

½ tsp baking powder

1 tsp salt

1 tsp cinnamon

½ tsp ground nutmeg, or 1/3 of a nutmeg pod – freshly grated

½ tsp ground allspice

1 cup unsalted butter

1 cup packed light or dark brown sugar

1 cup granulated sugar

3 large eggs

¼ cup boiled cider or apple juice concentrate

1 tsp vanilla extract

4 cups chopped or grated apples (about 3 apples, or 1 pound)

I cup walnuts, chopped (optional)

Brown Sugar Frosting:

5 Tbsp unsalted butter

½ cup firmly packed brown sugar

¼ tsp slat

3 Tbsp milk

1 ½ cups confectioner’s sugar

½ tsp vanilla extract

OR a scattering of SCF cracked oats at the bottom of the pan!

To Make the Cake:

  • Preheat oven to 325˚.  Grease and flour the pan or pans of your choice or line with parchment paper.
  • Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl; set aside.  Cream together the butter and sugars in a large mixing bowl until light and fluffy.  Beat in the eggs, one at a time, stopping in between to scrape the sides and bottom of the bowl.  Mix in the boiled cider or apple juice concentrate and vanilla.  Mix in the dry ingredients, stirring until evenly moistened.  Fold in the apples and walnuts.
  • Transfer the batter to the prepared pan(s).  Bake until a cake tester inserted in the center comes out clean, 30-35 minutes for the layers, or 45 minutes for the sheet cake.  Remove the cake to a wire rack and cool completely. 

To Make the Frosting:

  • Melt the butter in a small pan over medium heat.  Stir in the brown sugar and salt and cook, stirring, until the sugar melts.  Add the milk, bring to a boil and pour into a mixing bowl to cool for 10 minutes.
  • After 10 minutes, stir in the confectioners’ sugar and vanilla.  Beat well; if the mixture appears too thin, add more confectioners’ sugar.  Spread on the cake while the frosting is still warm; it will firm up and be more difficult to spread once it cools.
This entry is related to the following products. Click on any of them for more information.
GRAINS: Ethiopian Barley, GRAINS: Wheat Flour, GRAINS: Rye Flour,