Name: Fuji Apple Spice Cake with Cream Cheese Frosting
Yield: Makes 12 servings
Ingredients: 3 cups all purpose flour; 1 3/4 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg or ground nutmeg; 1/4 teaspoon baking soda; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/4 cups sugar; 3/4 cup (packed) golden brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 tablespoons bourbon, apple brandy, or rum (optional); 1 1/2 cups unsweetened applesauce; 2 medium Fuji or Gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes; 1 1/2 cups finely chopped pecans (about 6 ounces); 1 8-ounce package cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 1 tablespoon vanilla extract; Pinch of salt; 3 cups powdered sugar (measured, then sifted); Coarsely chopped toasted pecans (for garnish); 2 9-inch-diameter cake pans with 2-inch-high sides

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Fuji Apple Spice Cake with Cream Cheese FrostingRichard Pierce

Why Fujis? This not-too-sugary cake (inspired by carrot cake) is best when made with fairly sweet apples. Plus, it's important to choose an apple variety with a sturdy structure so that it won't break down during baking. Fuji apples fill the bill on both counts.

Recipe information

Yield
Makes 12 servings

Ingredients

Cake:

3 cups all purpose flour

1 3/4 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg or ground nutmeg

1/4 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

3/4 cup (packed) golden brown sugar

3 large eggs

2 teaspoons vanilla extract

2 tablespoons bourbon, apple brandy, or rum (optional)

1 1/2 cups unsweetened applesauce

2 medium Fuji or Gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes

1 1/2 cups finely chopped pecans (about 6 ounces)

Frosting:

1 8-ounce package cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon vanilla extract

Pinch of salt

3 cups powdered sugar (measured, then sifted)

Coarsely chopped toasted pecans (for garnish)

Special Equipment

2 9-inch-diameter cake pans with 2-inch-high sides

Preparation

For cake:
Step 1
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
Step 2
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
For frosting:
Step 3
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
Step 4
Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

Nutrition Per Serving

Per serving: 762.5 kcal calories

47.4% calories from fat

40.1 g fat

19.0 g saturated fat

133.8 mg cholesterol

96.2 g carbohydrates

3.0 g dietary fiber

71.3 g total sugars

93.3 g net carbs

7.1 g protein

#### Nutritional analysis provided by Bon Appétit

TagsLayer Cake Cake Dessert Apple Fruit Pecan Nut Cream Cheese Cheese Dairy Make Ahead Baking Electric Mixer Fall Bon Appétit

Recipe notes

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Recipe information

Ingredients

Cake:

Frosting:

Special Equipment

Preparation

For cake:

Step 1

Step 2

For frosting:

Step 3

Step 4

Nutrition Per Serving

Recipe notes

See Related Recipes and Cooking Tips

79 Apple Recipes for Making the Most of Your Orchard Haul

A Guide to 11 Types and Varieties of Apples

Warm, Spicy Nutmeg Recipes

11 Ways to Bake an Apple Cake