Last week I had the pleasure of visiting Smolak Farms. A family run business located in North Andover, Massachusetts. It was a gorgeous day full of apple picking, cider drinking and lots of eating. We came home with tons of apples and even though I said that I wouldn’t share a fall recipe until the first official day of fall, I’m going to do it anyway. What can I say? I’m weak.
Loaded with four full cups of apple, this cake is designed for apple lovers. And while I used Gravenstein apples in this recipe, you can feel free to use any baking apple you like. Granny Smith, Cortland, Empire, Honeycrisp and Northern Spy are some of my favorite apples for baking.
Even though I totally caved by making a fall recipe in the summer, it was worth it. And considering it’s been dipping down to the 70′s here in New England, it’s certainly feeling more like fall than summer. But that crockpot? Yeah, he can stay parked on the pantry shelf for another couple of weeks. I’m just not ready to acknowledge him yet.
- 4 cups firm fleshed baking apples, peeled, cored and diced (I used Gravenstein)
- 3 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp ground allspice
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 3 large eggs, lightly beaten
- ¾ cup canola oil
- ¾ cup applesauce
- 1 tsp vanilla
- 4 oz unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- Preheat oven to 350º. Grease three 9″ pans and set aside.
- In a large mixing bowl, combine flour, cinnamon, nutmeg, salt, baking soda and allspice. Mix well and set aside.
- Using a stand mixer or hand mixer over medium speed, combine both sugars, eggs, canola oil, applesauce and vanilla. Mix just until incorporated.
- Slowly add the flour mixture and mix this just until incorporated as well.
- Stir in apples by hand. Pour this mixture evenly into the three greased 9″ pans. Bake in a 350º oven for twenty minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool for five minutes. Flip out of pans and cool completely on a cooling rack.
- Cream together all frosting ingredients until smooth. Spread frosting between each layer and smooth over sides and top. Serve.