Recipes

Aunt Stella’s Apple Cake
An amazing Apple Cake
Good at Christmas or any time!

Ingredients:

  • ¾ cup butter, room temperature
  • 2 cups sugar or maple sugar
  • 2 teaspoons fresh grated lemon peel
  • 1 1/2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 large eggs (room temperature)
  • 1/2 teaspoon baking soda
  • 1 cup milk or buttermilk
  • 2 cups Maple Jacks Maple Baking Mix
  • 1 1/2 teaspoons baking powder (if using non aluminum, increase by ½ teaspoon)
  • 1 ¼ cup diced apples (can be peeled or not)

Topping:

  • 2 cups Pure Maple Syrup
    (my favorite is a grade B syrup from Vermont, but other pure maple syrup will do as well)
  • 3 cups whipping cream, (fresh is always best)
  • 3 tablespoons confectioners sugar
  • 1/2 cup Apple Jack Brandy, Grand Marnier or Brandy (optional of course to soak the cake before frosting)
  • 1 Apple, cored sliced or diced with peeling.

Instructions:
Preheat oven to 350 degrees. Butter one bundt pan or two 8 inch diameter cake pans. Line bottom or pan with parchment or grease & flour cake pans. Cream 3/4 cup butter with sugar, lemon peel, cinnamon, nutmeg and beat until light. Adding eggs one at a time, beat until smooth. Add baking soda , then ½ milk; blend half into creamed mixture. Add half of flour and mix just until smooth. Mix in remaining milk, then baking powder and remaining flour, blending just until smooth. Fold in chopped apples. Split batter between cake pans. Bake until tester inserted in centers of cakes come out clean but not dry, (35-40 minutes or lightly firm to touch.) Ovens will vary. If using a convection oven, bake at 325 degrees.

Remove cakes from pans. Cool cakes on cooling rack. While cooling, whip cream with sugar and Maple Syrup until peaks are formed. Once cake is cooled, place cake on a platter, frost the darned cake with the whipped cream frosting. Lightly drizzle pure maple sugar, add freshly diced apples between the two layers. Add additional layer of the cake. Spread the remaining frosting. Sprinkle cake with a blend of sugar, cinnamon and nutmeg.

Serve immediately or refrigerate until serving.



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