APPLE CAKE WITH MAPLE BUTTERCREAM AND PECAN TRIM
Looks what’s starting to appear at the local market this week… McIntosh apples!!! Did you know John McIntosh discovered the original McIntosh sapling on his farm in Ontario in 1811?
The McIntosh Red Apple is considered “all-purpose”, suitable for both eating raw and for cooking. I love it’s tart flavour and semi-firm texture, truly a sign that fall is in the air!
APPLE CAKE WITH MAPLE BUTTERCREAM AND PECAN TRIM
INGREDIENTS
3 cups all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking soda
3 eggs
1 cup canola oil
2 cups sugar
1 tsp vanilla extract
3 cups apple, finely chopped
1 cup chopped pecans or walnuts + extra for trim
INSTRUCTIONS
Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.
In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.
Slowly add flour mixture until combined – batter will be very thick.
Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.
Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.