A Quintessential Fall Birthday Cake

A good friend recently celebrated a birthday and a few days prior to it I asked her what kind of cake she would like me to bake for her and she responded with an apple cake. The only apple cake I could recall making was an Apple Walnut Cake that really wasn’t what I would consider to be a birthday cake. So, after a few texts back and forth we settled on an apple cake with walnuts with a cinnamon cream cheese frosting. While her birthday technically falls in the summer according to the calendar it’s unofficially in the fall since it is after Labor Day, hence this cake being the quintessential fall birthday cake. Since I haven’t mastered creating my own recipes I did a few internet searches to find a recipe for the cake and frosting. After coming up empty handed I decided to follow the recipe for my favorite carrot cake and substitute grated apples in lieu of the carrots and for the frosting, I made my favorite cream cheese frosting and added in ground cinnamon in small increments until I reached my desired flavor.

To begin I prepped my Granny Smith Apples…


First I peeled them…


Then cored and sliced them using an apple divider…


And finally grated them using a food processor.


I started the batter by combining the dry ingredients and setting it aside.


I then creamed butter and sugar together.


Once the butter and sugar were mixed together well I added in the eggs and dry ingredients by alternating between the two.


And them some vanilla extract.


It was then time to add in the grated apples.


And finally I folded in some chopped walnuts.


Once the walnuts were incorporated well into the batter it was time to divvy it up among my prepared pans.

IMG_1326 IMG_1327

Once divided I popped them into a 350 degrees oven.


After baking for 25 minutes the cakes were done.


I let them cool for a bit in the pans and then inverted them onto cooling racks to let them cool completely.


After the cakes cooled completely I made the Cinnamon Cream Cheese Frosting by combing cream cheese, butter, confectioners’ sugar, vanilla extract and of course cinnamon.


I spread frosting between each of the layers…


And then crumb coated the cake and refrigerated it for a bit while I made another batch of frosting to finish covering the cake and for decorating.


After about twenty minutes in the fridge I finished frosting it…


And then I added some decorations and scattered some walnuts along the sides of the cake prior to writing a birthday message on it.


Final verdict: It was a hit… Definitely something I’ll make again!

Apple Walnut Cake
(Adapted from Gigi’s Carrot Cake)
3 sticks unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated apples (I used Granny Smith apples)
1 cup chopped walnuts
Preheat the oven to 350 degrees F.
Spray 3 (9-inch) cake pans with baking spray and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl combine the flour, baking soda, cinnamon, and salt and mix well.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract and mix. Add the apples and beat on medium speed until well incorporated, about 2 minutes. Fold in the walnuts. Divide the batter between the 3 cake pans and bake until set and a cake tested inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
Cinnamon Cream Cheese Frosting
2 8-oz packages cream cheese, softened
1 stick butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In a medium bowl cream together the cream cheese and butter until creamy. Add in the vanilla extract and then gradually add in the confectioners sugar. And finally mix in the ground cinnamon.

10 thoughts on “A Quintessential Fall Birthday Cake

  1. Pingback: Lemon, Berries & Cream… Oh My! | Bead Yarn & Spatula

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