Spiced apple and walnut cake with cream cheese frosting

Votes: 2

Time: 2 hours 50 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 600, total fat 29 G., saturated fats 6 G., proteins 7 G., carbohydrates 79 G., fiber 3 G., cholesterol 63 mg, sodium 361 mg, sugar 48 G.

Large chunks of tart-sweet apple make this fruit and nut maple cake delightfully moist and tender. Because the batter is made with vegetable oil instead of butter, it's vegan-friendly (if so, omit the cream cheese frosting).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

3 medium green apples, such as Granny Smith, peeled, cored and diced into 0.5–1 cm cubes.
1.5 tbsp. maple syrup
3 eggs at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tbsp vanilla extract
3 cups premium flour
1.5 tsp baking powder
1.5 tsp of baking soda
1 tbsp. ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground ginger
0.5 tsp fine sea salt
1 cup chopped walnuts

Glaze

1 cup powdered sugar
1/4 cup heavy cream
110 g of cream cheese at room temperature
3 tbsp water + more as needed
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, apples, maple syrup, cinnamon, nutmeg, walnuts, ground ginger, cream cheese

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Generously grease and flour a 25cm fluted Bundt cake tin. Set aside.
Cupcake:

In a large bowl, combine the apples, maple syrup, eggs, sugar, oil, and vanilla. In another medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold the flour mixture into the apple mixture. Stir in the walnuts.

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55–60 minutes. Let cool for 15 minutes and then invert the cake onto a wire rack to cool completely, about 1 hour.
Glaze:

In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons of water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the frosting is pourable. Drizzle the frosting over the cake and let it set for 20 minutes.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Desserts / Cupcakes, biscuits / Food Network - recipes

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