This hearty spice cake will fill your home with the smell of the holidays. Apples make the cake incredibly moist the cake is so good, it really doesn't need the buttercream.
Preheat the oven to 350° with the rack in the middle
Spray a 13x9” pan with cooking spray that has added flour (or simply butter and flour the pan, knocking out any excess four)
In a large bowl, whisk the flour, baking powder, soda, salt, and spices and set aside
In another large bowl whisk all of the wet ingredients together
Slowly add the wet ingredients to the dry, mixing well by hand using a wooden spoon or spatula
Fold in the apple and nuts (if using)
Pour into the pan and bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean
While the cake cools make the buttercream
Make the buttercream
In a large bowl or stand mixer, on medium speed, beat the butter, salt, and cinnamon together until creamy
Turn the speed to low and slowly add iin ½ of the powdered sugar
Add in the milk and vanilla, beating until creamy
Beat in the remaining sugar on low until incorporated. Turn to high and beat for 3 or 4 minutes until thick and creamy.
Frost cake, garnish with candied pecans if desired, and store in the refrigerator
Notes
This recipe contains tree nuts, please omit if there is a possibility of an allergic reaction.
This is a pretty heavy, dense cake that in my opinion really doesn’t need the buttercream. If you don’t use the butter cream I suggest serving warm with a dollop of cinnamon whipped cream.
Because of the weight of this cake, I usually do not make it as a layer cake. You certainly can but you will want to double the buttercream recipe. If you do this, use two 9” pan and decrease your cooking time to about 30, maybe 35 minutes. Standard cupcakes should bake in about 20 minutes.
If you can’t find Sorgum or cane syrup you can substitute molasses or dark treacle. This step can be omitted altogether and won’t affect the richness of the cake.
The apple can be replaced with carrots or zucchini.