I made this cake back in October for my mom’s birthday weekend and while we originally only cut up half, it was gone by the end of the evening. Such a good and easy recipe to hold onto the tastes of fall, especially with the holidays coming up.
The cake is definitely more of a dense tort consistency but I feel like that pairs perfectly with the light, fluffy maple whipped frosting. The jam adds just the right taste and sweet and a little extra cinnamon hits the spot.
I would like to get better at making cakes (I think a “cake tools” amazon order is in my future) because you can get so creative with them. Plus, I think everyone should have a cake to celebrate their birthday, or any special occasion, for that matter!
1 1/2 c flour
3/4 c white sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 c milk
Juice from half an orange
1 c apple butter
1 carton of whipping cream
1/4 c chilled maple syrup
1/2 c powdered sugar
1. Combine your dry ingredients in a large bowl. In a separate bowl, whisk your eggs with your milk and orange juice. Slowly add your wet ingredients to the dry and gently mix.
2. Pour your batter into your cake pans. I used three, small springform pans. Bake at 350 degrees for 35-40 minutes.
3. Once your cakes are cooked through and cooled, refrigerate them for a few hours.
4. To make your maple whipped frosting, combine whipping cream, maple syrup, and confectioner sugar in a kitchen aid mixer. Whip until stiff peaks form. Refrigerate until ready to frost.
5. Assemble your cake in layers: cake, apple butter, maple whip until all cake layers are used. Top with cinnamon and apple slices.