Apple Layer Cake with Maple Cream Cheese Frosting Recipe
This is a special occasion cake but one you will go back to over and over again. If you prefer to keep this dairy free and not use the frosting, make the cake in a bunt pan and see the optional glaze in the notes.
Ingredients
- ½ cup (80g) golden raisins
- 4 Tbs. water
- 2 cups (280g) flour
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- ½ tsp. baking powder
- 1 ¼ tsp. baking soda
- ½ cup (120 ml) olive oil
- ¾ cup (160g) sugar
- 1 tsp. vanilla
- 2 eggs
- 4 apples, (2 green: e.g., Granny Smith;
- 2 red tart: e.g., Braeburn, cortland)
- Grated zest of one lemon
- 2 egg whites
- For the icing
- 1 stick unsalted butter, room temp
- ½ cup light brown sugar
- ⅓ cup maple syrup
- 250g cream cheese, room temp
- Dairy Free Icing
- *note, make the cake in a bunt pan
- (you will not be making a layer cake)
- 2 egg yolks
- 2 tbsp. vegan butter
- Zest of 1 orange
- 3 tbsp. orange juice
- 2 cup sifted icing sugar
- *beat yolks until thick and lemon
- coloured and then add remaining
- ingredients, whisk everything
- together until smooth
Instructions
- 1
Place the raisins in a small pot with water and simmer over a low heat until the water has absorbed.
- 2
Preheat oven to 325˚F. Grease two 8 inch pans and line it with parchment.*See note
- 3
In a medium size bowl using a wire whisk, mix flour, cinnamon, salt, baking powder and baking soda, set aside.
- 4
Peel all four apples. Using a box grater, grate two apples (one of each). Dice the other two in a small dice and set aside.
- 5
Using an electric mixer or by hand (with a whisk), beat the oil, sugar and vanilla. Then add one egg at a time making sure the first is well incorporated before adding the second one (note you are adding the 2 whole eggs not the 2 whites - save those for later).
- 6
Mix in the apples, raisins and lemon zest. Then lightly fold in the dry ingredients.
- 7
Using electric beater, whip the egg whites on med-high speed until soft peaks form. Fold the whites into the batter in two additions, being careful not to lose too much air.
- 8
Pour batter into lined cake tins and bake for 30-45 minutes or until a toothpick inserted in the centre comes out clean.
- 9
Cool on a wire rack for at least 10 minutes before removing cake from the tin. Allow to cool completely. At this point you can wrap the disks in plastic wrap and assemble the cake the next day if you wish (I recommend this; the cake gets moister left overnight).
- 10
For the Icing: Beat together butter, sugar and maple syrup until light and fluffy, add cream cheese, beat until smooth. Store in the refrigerator until ready to ice the cake. When ready, let it sit at room temp for about 30 min to soften up.
- 11
To ice the cake, put about ¼-⅓ of the icing on the bottom layer of the cake, top with second layer and spread the remainder of the icing on the top and sides. Serves 10-12 - Store cake in the refrigerator *If you only have one pan, make the cake in one pan, bake it for 1 hour and 10 minutes or until a toothpick inserted in the centre comes out clean and when cool, using a serrated knife, cut the cake into two layers (cut cake horizontally in half to produce two equal size disks).
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Apple Layer Cake with Maple Cream Cheese Frosting?
This Apple Layer Cake with Maple Cream Cheese Frosting recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 32 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this apple layer cake with maple cream cheese frosting in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.