Spice Cake
INGREDIENTS:
FOR THE CAKE:
2 & 1/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk
2 medium apples, finely chopped
FOR THE FROSTING:
8 ounces cream cheese, at room temperature*
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped toasted nuts, for garnish
DIRECTIONS:
TO MAKE THE CAKE:
Preheat oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper.
Whisk together the flour, baking powder, cinnamon, salt, nutmeg, and allspice. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in the apples.
Divide the batter between the prepared pans and smooth evenly.
Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes. Then, flip the cakes onto wire racks, remove the parchment paper, and allow to cool.
TO MAKE THE FROSTING:
Place the cream cheese and butter in a large bowl. Using an electric mixer on medium speed, beat until combined and smooth.
Gradually add the confectioners’ sugar, mixing until smooth. Add the cinnamon and vanilla, and mix well.
Place one cake layer on a cake plate. Spread half of the frosting over the top of the cake.
Place the other cake layer on top of the frosted cake layer. Spread the remainder of the frosting on top of the cake. If desired, garnish the top of cake with chopped toasted nuts.
NOTES:
*Make sure your cream cheese is very soft to avoid lumps.