The Cake Slice Bakers have a new book, it is The Cake Book by Tish Boyle, and it is wonderful - I can't wait to get my teeth into it (literally!), some really interesting recipes in there, along with new versions of old favourites.
This month's recipe is perfectly seasonal, and offered the ideal recipe to use up the last of the apples from my mother's trees - they went to a good home, this cake is delicious, brim full of spices. I'm not the biggest fan of cooked apple, when you can have crisp, crunchy and fresh apple why would you choose to have soft, sweet and tangy apple - that's not making a great argument is it?
I had to abandon the recommended Cream Cheese Maple Frosting when my cream cheese didn't pass muster - I went back to the drawing board and just added some maple syrup to some sieved icing sugar - it matched perfectly.
Apple Cake with Maple Frosting
1 1/2 cups (181g) plain flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp bread (bicarbonate of) soda
1/4 tsp salt
1/2 cup (113g) softened butter
1 cup (217g) light brown sugar
1 tsp vanilla extract
2 large eggs
2/3 cup (160ml) buttermilk
2 cups (120g) peeled and chopped (1/2 inch pieces) Granny Smith apple (about 2 apples)
1/2 cup (57g) coarsely chopped walnuts
Preheat oven to 180 C (350 F)
Grease bottom and sides of a 9" square baking tin, and dust with flour.
Whisk the flour, baking powder, cannamon, cloves, ginger, bread soda and salt together in a medium bowl - set aside.
Using the paddle attachment of an electric mixer beat the butter at a medium speed until creamy.
Gradually add the sugar and beat until light and creamy.
Add the vanilla extract and then the eggs one at a time, beating well after each addition - remembering to scrape down the sides of the mixing bowl as needed.
Reduce the mixer speed to low and add the flour mixture in three additions - mix well until blended.
Stir in the apples and nuts and combine by hand.
Scrape the batter into the prepared pan and smooth the top.
Bake for 25 - 30 minutes until golden and a skewer comes out clean.
Cool the cake completely in the tin on a wire rack.