Fall spiced apple cake

fall into delicious flavor’s wiith a warm spiced cake paired with apple chutney

Tips

What is apple chutney

Apple chutney is a sweet and savory condiment made from apples, sugar, vinegar, and spices like ginger, cinnamon, and cloves. It has a thick consistency and can be used as a topping for grilled meats, cheeses, or sandwiches. It’s also a popular ingredient in many Indian dishes. For this recipe, I used it in a cake. Chutney utilizes a lot of warm spices that complement traditional fall flavors.

Making the fluffiest frosting

Let the machine do the work: For the best results, use a stand mixer or electric hand mixer. Whisk, whisk, and whisk again: Continue whisking until the frosting reaches a smooth, creamy consistency similar to mayonnaise. This may take up to 8 minutes. Start with room temperature ingredients: This will help the ingredients blend more easily. Avoid overwhisking: Overmixing can cause the frosting to separate and become curdled.

storage

For best care, store in an air tight container, or wrapped in tightly in plastic wrap. Can be stored in fridge for up to 1 week. Note cake could become dry if not properly stored

spiced apple cake

Preparation Time: 45 minutes | Cook Time: 30 minutes | Serving size: 1 two layer 8″ cake

Gather

chocolate honey cake

• 2¼ cups all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1  tsp cinnamon 
• 1  tsp cardamom
• ½  tsp cloves 
•  ½ cup unsalted butter – softened room temperature
• ½ cup vegetable oil
• ⅔ cups white granulated sugar
• 3 large eggs – room temperature
• 1¼ tbsp vanilla extract
• 1 tsp white vinegar
• ½ cups buttermilk – room temperature

apple chutney (optional)

• 4 medium-sized apples; peel and cut into pieces
• 1 tablespoon vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons golden raisins; optional
• 1 tablespoon grated ginger
• 3 tablespoons brown sugar adjusted to taste
• ½ teaspoon cinnamon powder
• ¼ teaspoon garam masala 
• ½ teaspoon ground black pepper adjust to taste
• Salt to taste

Cream Cheese Frosting

• 3 15oz cream cheese, softened to room temp 
• 3 cups powdered sugar 
• 2 tablespoons vanilla extract
• ½ teaspoon nutmeg
• ½ teaspoon cardamon
• 2 tablespoons of heavy cream

Caramel drizzle (optional)

• 1 ½ cup granulated sugar
• 12 tablespoons (3/4 cup) butter; room temperature
• 1 cup heavy cream room temperature
• 2 teaspoon vanilla
• 1 teaspoon sea salt

Follow

for the cake

1. Preheat Oven to 350, Prepare two 8” pans, Spray sides, or butter and flour. Place parchment on the bottom of the round. 
2. Combine all dry ingredients in a medium size bowl. 
3. In a large bowl or your stand mixer bowl. Whisk Butter and oil together. Mix until it becomes the texture of mayo. 
4. Add white sugar in three parts. mix thoroughly after each part. After all, sugar is combined scrap the sides and beat until light and fluffy. 
5. Add eggs one at a time. After all, eggs are  combined scrap the sides and beat until light and fluffy. I do this at mixing speeds 3-5. If you decide to use high speeds, observe, you can over-whisk and the mixture will separate. 
6. Add in vanilla and vinegar. Whisk until combined 
7. If using stand mixer, change to a paddle attachment. Fold in dry ingredients adding a small ½ – ¾ cup at a time. Combine until just mixed and scrap down before adding the next addition. After the last addition is combined, scrap down sides and make sure no dry spots are left. Combine but do not over mix.
8. Divide batter into prepared pans. Bake for 30-35 minutes. The cake is ready when it pulls from the sides and springs back when pressed in the center. It should also pass the toothpick test. The toothpick should come out clean.
9. Let cool for 5 mins in pan. Then place on wire rack. Let completely cool before assembly. 

apple chutney

1. Heat oil in a cooking pot add ginger and raisins. Saute for a few seconds and then add the apples.
2. Add cinnamon powder, ground black pepper, garam masala, vinegar, and salt. Mix, and cover the pan.
3. Cook covered for around 15 minutes or until the apples turn soft and mushy. Check 2-3 times in between and stir to make sure that the apples don’t stick to the bottom.
4. When the apples turn mushy, remove the lid and add brown sugar. Mix and cook for another 2 minutes or until the sugar gets dissolved. Turn off the heat. Cool completely for use in cake.
   
   Storage: Allow the chutney to reach room temperature. Store in an airtight container or glass jar, it will be fine for around 2 weeks in the fridge.

Cream cheese frosting

1. In a stand mixer with a whisk attachment add cream cheese and butter. Whisk until combined and smooth.
2. Add in powdered sugar ½ cup at a time, and combine after each addition. Once the final ½ is added add vanilla, nutmeg, and cinnamon. Add in heavy cream
3. Whisk on medium-high until smooth and fluffy. Top on cooled cake. Let icing set in the fridge before topping with caramel. 

Caramel drizzle

1. in a sauce pan stir sugar and 1/3 cup of water together. Turn to medium heat. Do not agitate the pot too much after this, after all you want the sugar to caramelize. Use a pastry brush dipped in water, to remove any sugar on the sides of the pot. Have butter, heavy cream and vanilla ready nearby.
2. Cook until deep amber colored is reached. This took me anywhere from 10 – 15 minutes depending on the pot. Once color is reached removed from heat. Slowly whisk in heavy cream. Caramel will rise up, thats normal, keep slowly whisking.
3. Add in lobs of butter a few at a time whisking constantly until all is incorporate. Add vanilla and salt.
4. Let caramel cool to room temperature before use. If caramel is too hot, it will melt the butter cream.