Apple Cake with Cinnamon Butter Cream Frosting
Baking is good therapy for me so, when I'm feeling anxious or worried, the best way to get past it all is to go into the kitchen and either bake one of my Mom’s recipes or create one of my own. This is one I made up as I went along and thought you might like it. It turned out delicious with layers of different textures and flavors. The cake is light and airy and the filling is out of this world good! I filled it with a cinnamon buttercream and topped it with some pie filling and a buttery crumb topping. Take it one more layer and drizzle salted caramel on top! Wow is right!
Apple Cake with Cinnamon Buttercream Frosting
2 (21-ounce) cans apple pie filling
4 large eggs
1 (16.5-ounce) box yellow cake mix
Preheat the oven to 350 degrees. Prepare a spring form pan with cooking spray or brush with butter. Set aside.
In a medium bowl, combine the eggs and 1 can apple pie filling. Use an electric mixer to stir until the apples are slightly broken up. Alternatively, you can mix by hand, using a large spoon to break up the apple chunks.
Add the cake mix and stir until there are no visible chunks of dry flour. Take care not to over mix, or the cake will turn out dense. Pour the batter into the prepared spring form pan(s) and bake for about 30 to 35 minutes, until the golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the cake(s) from the oven and let cool on a wire rack.
1/4 cup unsalted butter room temperature
1/4 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup confectioners’ sugar
1 -2 tablespoons heavy whipping cream
Carmel for drizzling
Add butter, vanilla, cinnamon, confectioners’ sugar and 1 tablespoon in heavy cream to a bowl. Using a handheld mixer, mix slowly to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)
Place the first layer of cake on cake stand. Spread the buttercream all the way to the edges. Place the other layer of cake on top and press down slightly so the buttercream is visible on the sides. Repeat with next layer but not the top. You can leave the buttercream as is or smooth it out with an offset spatula.
For top layer, spread some apple pie filling from the other can. This will allow your crumb topping to stick. You will have leftover pie filling.
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
2/3 cup plus 1 tablespoon all-purpose flour
Combine brown sugar and cinnamon in a small bowl. Pour in melted butter and stir in. Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched. Sprinkle on top of cake.
NOTE: Add another layer of decadence by sprinkling with powdered sugar or drizzle salted caramel on top and allow it to run down sides.
NOTE: You can make this recipe with regular spring form or 9 inch cake pans or mini spring form pans, which is what I used. It will make one regular layer cake or 2 small ones, and if you decide on the smaller cake, you will have batter left over for cupcakes!
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