Stella’s Apple Cake
An amazing Apple Cake
Good at Christmas or any time!
cup butter, room temperature
cups sugar or maple sugar
teaspoons fresh grated lemon peel
1/2 teaspoon cinnamon
large eggs (room temperature)
teaspoon baking soda
cup milk or buttermilk
cups Maple Jacks Maple Baking Mix
1/2 teaspoons baking powder (if using non aluminum, increase
by ½ teaspoon)
¼ cup diced apples (can be peeled or not)
cups Pure Maple Syrup
(my favorite is a grade B syrup from Vermont,
but other pure maple syrup will do as well)
cups whipping cream, (fresh is always best)
tablespoons confectioners sugar
cup Apple Jack Brandy, Grand Marnier or Brandy (optional
of course to soak the cake before frosting)
Apple, cored sliced or diced with peeling.
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.
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.
immediately or refrigerate until serving.